Buttermilk Biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Add buttermilk; stir just until the dough clings together.
The instructions below are precise for a reason and should be followed as written. But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. You can cook Buttermilk Biscuits using 4 ingredients and 9 steps. Here is how you cook that.
Ingredients of Buttermilk Biscuits
- It’s 2.5 cups of Self-Rising flour.
- You need 1.25 cups of cold buttermilk.
- You need 1/2 cup (1 stick) of salted butter, frozen.
- It’s 2 tbsp of butter, melted.
I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's – they are perfect in every single way. Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms.
Buttermilk Biscuits instructions
- Grate frozen butter using food processor or box grater.
- Stir butter bits into flour and chill in fridge.
- Preheat oven to 450 and line a baking sheet with parchment paper.
- Make hole in center of flour mixture and add buttermilk.
- Stir until just combined, about 15 stirs..
- Roll dough into long rectangle on floured surface.
- Fold short ends together and roll out into another long rectangle. Repeat 3 more times..
- Roll dough out one to 1/2 inch thick. Cut into 10 biscuits, reshaping scraps as needed..
- Bake 12 minutes. Brush tops with melted butter..
Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.