Buttermilk Biscuits
Classic Southern biscuits that are fluffy, rich, and perfect for any meal, best enjoyed fresh or with butter and jam.
Ingredients
Dry Ingredients
- 4 cups self-rising flour Use self-rising flour for best results.
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup cold unsalted butter, cubed Ensure the butter is cold for better flakiness.
- 1.5 cups cold whole buttermilk Use cold buttermilk for best results.
- 2 tablespoons unsalted butter, melted For brushing on top of biscuits before baking.
- to taste Extra butter for serving
Instructions
Preparation
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt.
- Using a fork or pastry blender, cut in the cold butter until the mixture looks crumbly, with butter pieces about the size of peas.
- Gradually stir in the cold buttermilk just until the dry ingredients are moistened.
- Turn the dough out onto a lightly floured surface and gently knead it 3 to 4 times.
- Pat the dough to about 1-inch thickness. Use a 2½-inch round cutter dipped in flour to cut out biscuits, making cuts close together to minimize scraps. Re-pat the scraps and cut again until all dough is used.
- Place the biscuits on the prepared pan with sides touching for a better rise.
- Gently press down the tops with your knuckles and brush them with melted butter.
Baking
- Bake for 20 to 25 minutes, until golden brown. Let cool on the pan for 5 minutes and serve immediately.
Notes
These biscuits are incredibly versatile. Serve them fresh out of the oven with butter and honey or jam for a classic breakfast. They pair well with fried chicken or can be enjoyed with creamy gravy.