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The BEST Buttermilk Biscuits
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Description
With only 3 ingredients, you can have the most delicious buttermilk biscuits that transport you back to your grandmother’s kitchen.
Ingredients
- 2-¼ cups Self-rising Flour (I Use White Lily)
- ½ cups Butter, Cold And Diced
- 1-¼ cup Buttermilk
- Melted Butter, For Brushing On Top Of The Biscuits
Preparation
Preheat oven to 450ºF.
In a food processor (or in a mixing bowl with a pastry blender), add flour and diced butter and pluse until butter resembles small peas and is crumbly. Pour flour/butter mixture into a mixing bowl, cover and refrigerate for 10 minutes (makes flaker biscuits).
Next, add buttermilk and stir until ingredients just come together. Turn out onto a floured work surface. Knead a few times until dough is no longer tacky, working in enough addtional flour as needed. Pat dough into a 3/4 inch thick rectangle (9 x 5 in). Fold dough onto itself in 3 sections, like folding a letter-sized piece of paper, repeating 2 more times.
Pat dough into 1/2 inch thickness; cut with a 3-inch biscuit cutter. Place biscuit on a greased cookie sheet, side-by-side. Dough rounds should touch (like a honeycomb). Cover lightly and refrigerate for an addtional 10 minutes.
When ready to bake, brush tops with melted butter. Bake for 13–15 minutes. Brush with more melted butter.
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2 Comments
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downthelanegirl on 3.17.2011
This is the same recipe that I’ve made thick, light, fluffy biscuits with for years, but I’ve never done the layer, folding thing. I’ll have to try it!
coffeecup on 3.17.2011
these are excellent, and you can see the layers. i will never make biscuits any other way. thank you for this, my family reall appreciate it