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Homemade Buttermilk Biscuits

These easy buttermilk biscuits get their tender crumb and flaky layers from White Lily self-rising flour, cold butter, and a simple tri-fold technique that stacks the layers before baking. They come together in about 30 minutes and go with just about everything you put on the table.
Author: Nikki Lee
Servings: 10 biscuits
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Equipment

Ingredients 

  • 2 cups White Lily self-rising flour
  • ½ cup unsalted butter frozen and grated (or very cold, cut into small pieces)
  • ¾ cup buttermilk cold
  • 2 tablespoons unsalted butter melted (for brushing)

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with a silicone baking mat or parchment paper, or use a well-seasoned cast-iron skillet brushed with butter or oil.
  • Measure the flour by fluffing the flour with a fork, so it is not packed down. Then spoon it into a dry measuring cup and level it off with the flat edge of a knife. Do not scoop directly from the bag.
  • Grate the frozen butter directly into the flour using the large holes of a box grater and stir to coat. If your butter is not frozen, use a pastry blender to cut cold butter into the flour until the pieces are about the size of a small pea.
  • Pour in the buttermilk and stir just until the dough comes together. It should look thick, similar to mashed potatoes. If it feels too sticky, add a little more flour. If it is not holding together, add a small splash more buttermilk.
  • Turn the dough out onto a lightly floured surface. If it needs a little help coming together, give it a few gentle kneads. Then flatten it into a rough rectangle, about 1/2 inch thick.
    Fold it like a letter going into an envelope (tri-fold method), bringing the left third to the center, then folding the right third over the top. You now have three layers of dough stacked together.
    Give it a quarter turn, flatten it back out into a rectangle, and fold it the same way again.
    Repeat one more time for three folds total.
    Dust the surface and dough lightly with flour as you go to keep things from sticking. These folds are what build those layers in the finished biscuit.
  • Flatten the dough to 3/4 to 1 inch thick. Press a floured 2 to 2 1/2-inch biscuit cutter straight down, and pull straight up without twisting. Gather scraps, press together, and cut remaining biscuits. You should get about 10 biscuits.
  • Place biscuits on the prepared pan, nearly touching for soft sides and more lift, or spaced apart for crispier edges. Brush tops with melted butter and bake for 15 to 18 minutes until golden brown.
    Tip: Placing the biscuits close together (almost touching) will give you softer edges and more lift. If they are further apart, you will get crunchier edges and less lift or rise to the biscuits
  • Brush with additional melted butter when they come out if desired.

Notes

See the Post Above for Step-by-Step Instructions with Images, Many Tips, and Commonly Asked Questions.
This goes well with my sauage gravy or chipped beef gravy

Nutrition

Serving: 1 biscuit | Calories: 203 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.5 g | Cholesterol: 32 mg | Sodium: 21 mg | Potassium: 53 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 384 IU | Calcium: 28 mg | Iron: 0.2 mg

Find it online:

www.soulfullymade.com/buttermilk-biscuits/