Homemade Southern Buttermilk Biscuits
User Reviews
5
Homemade Southern Buttermilk Biscuits
Description
The recipe starts by grating frozen butter into self-rising flour, mixing them lightly, and chilling the mixture again to keep the butter cold for flakiness. Cold buttermilk is stirred in until the dough is just combined, then the sticky dough is pressed into a rectangle and folded in quarters several times to build layers.
Biscuit rounds are cut carefully with a cutter pressed straight down (not twisted) to maintain the layers during baking. Baking at 450°F produces a golden crust with soft, tender insides.
These biscuits are best served warm and pair well with butter, jams, or alongside savory dishes. The recipe’s emphasis on cold ingredients and minimal kneading helps keep the texture light and flaky.
Leftover biscuits freeze well for up to two months and reheat nicely in the oven or microwave. Using White Lily self-rising flour is recommended for best results.
Ingredients
- ½ cup butter 1 stick, frozen, unsalted
- 2¼ cups self-rising flour (We love White Lily)
- 1 cup buttermilk cold
- 2 tablespoon butter melted
Instructions
- Preheat oven to 450°F. Take butter out of the freezer and let thaw for about 5 to 15 minutes.
- Using the large holes of a box grater, grate the butter. (Using half of two partially frozen sticks of butter is easier than grating all of just one).
- Add the butter to the flour and toss together with spoons (or briefly with your hands). Place back in the freezer for another 15 minutes.
- Pour the buttermilk into the flour/butter mixture and stir until just incorporated. The batter will be sticky.
- Turn the dough out onto a lightly floured cool surface and add a little more flour, if too wet. Working quickly, use your hands to press the dough into a rectangle that is about ¾" to 1" thick.
- Use a bench scraper, or a large knife and slice the dough into quarters. Stack the quarters on top of each other and quickly, again, press the dough into a thick rectangle (¾" to 1"). Repeat this process two more times.
- Use a 2 to 3-inch biscuit cutter to gently cut the biscuits. Be sure to press straight down, don't twist and turn the cutter. You may need to pull the dough away from the biscuits. Carefully transfer them to a small baking sheet lined with parchment paper, about 1 inch apart from each other. Form excess dough into another square and form another biscuit or two. You should yield about 6 to 7 biscuits. Place the biscuits back in the freezer for another 15 minutes.
- Brush a little melted butter over the tops of each of the biscuits. Bake for 13 to 15 minutes until lightly golden on top, turning the pan around halfway through. Remove from oven and brush more melted butter over the tops.
Notes
- Keep all ingredients super cold to ensure flaky biscuit layers, including freezing butter and using cold buttermilk.
- Do not over-knead the dough; press gently to maintain tenderness.
- Press the biscuit cutter straight down without twisting to help the biscuits rise evenly.
- Leftover biscuits can be stored in a zipper bag, reheated in the microwave for 10-15 seconds, or frozen up to 2 months and reheated at 350°F for 15 minutes after thawing.
- White Lily self-rising flour is preferred and may be sourced as indicated in the recipe notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 83mg | 28% |
| Sodium | 118mg | 5% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 986IU | 20% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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