Homemade Fluffy Biscuits
Homemade Fluffy Biscuits
Ingredients
- 2 cups self-rising flour, White Lily brand recommended
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup cold butter, 1 stick, shredded
- 1 cup buttermilk, plus up to 1/2 cup more, as needed
- 2 tablespoons butter, melted, for brushing
Instructions
- 1
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, combine the self-rising flour, granulated sugar, and salt. Whisk briefly to ensure all dry ingredients are well mixed.
⏱️ 2 min
- 3
Using a box grater, shred the cold butter directly into the flour mixture. Use your hands to gently mix the shredded butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
Create a well in the center of the flour and butter mixture. Pour 1 cup of buttermilk into the well. Using your hands, gently mix the ingredients until a cohesive dough forms. Add the remaining 1/2 cup of buttermilk, a tablespoon at a time, if the dough is too dry, until it just comes together. Be careful not to overmix.
⏱️ 5 min
- 5
Lightly dust a clean work surface or a pastry mat with flour. Transfer the dough onto the floured surface. Gently mash the dough flat into a rectangle. Fold the dough in thirds, like a letter (bottom third up, top third down). Rotate the dough 90 degrees and repeat the mashing and folding process 3-4 more times. This layering technique helps create flaky biscuits.
⏱️ 8 min
- 6
After the final fold, gently mash the dough flat to about 3/4-inch thickness. Dip a 2-inch biscuit cutter in flour to prevent sticking. Press the cutter straight down into the dough without twisting to cut out biscuits. Twisting can seal the edges and prevent proper rising. Re-roll scraps gently once to cut out any remaining biscuits.
⏱️ 5 min
- 7
Place the cut biscuits onto the prepared baking sheet, ensuring they are touching slightly for softer sides, or spaced apart for crispier sides. Bake for 12-15 minutes, or until the tops are golden brown.
⏱️ 15 min•🌡️ 425
- 8
Once removed from the oven, immediately brush the tops of the hot biscuits with the melted butter. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Fluffy Biscuits
Ingredients
- 2 cups self-rising flour, White Lily brand recommended
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup cold butter, 1 stick, shredded
- 1 cup buttermilk, plus up to 1/2 cup more, as needed
- 2 tablespoons butter, melted, for brushing
Instructions
- 1
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, combine the self-rising flour, granulated sugar, and salt. Whisk briefly to ensure all dry ingredients are well mixed.
⏱️ 2 min - 3
Using a box grater, shred the cold butter directly into the flour mixture. Use your hands to gently mix the shredded butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
Create a well in the center of the flour and butter mixture. Pour 1 cup of buttermilk into the well. Using your hands, gently mix the ingredients until a cohesive dough forms. Add the remaining 1/2 cup of buttermilk, a tablespoon at a time, if the dough is too dry, until it just comes together. Be careful not to overmix.
⏱️ 5 min - 5
Lightly dust a clean work surface or a pastry mat with flour. Transfer the dough onto the floured surface. Gently mash the dough flat into a rectangle. Fold the dough in thirds, like a letter (bottom third up, top third down). Rotate the dough 90 degrees and repeat the mashing and folding process 3-4 more times. This layering technique helps create flaky biscuits.
⏱️ 8 min - 6
After the final fold, gently mash the dough flat to about 3/4-inch thickness. Dip a 2-inch biscuit cutter in flour to prevent sticking. Press the cutter straight down into the dough without twisting to cut out biscuits. Twisting can seal the edges and prevent proper rising. Re-roll scraps gently once to cut out any remaining biscuits.
⏱️ 5 min - 7
Place the cut biscuits onto the prepared baking sheet, ensuring they are touching slightly for softer sides, or spaced apart for crispier sides. Bake for 12-15 minutes, or until the tops are golden brown.
⏱️ 15 min•🌡️ 425 - 8
Once removed from the oven, immediately brush the tops of the hot biscuits with the melted butter. Serve warm.
⏱️ 1 min