Buttermilk Biscuits are so simple and yet so comforting. These in particular are only 5 ingredients. They come out super soft and flakey on the inside while the outsides are a buttery and crumbly. I serve them warm with butter and jelly or with just a touch of honey.
Fun fact: I was born in California and moved to Florida when I was in middle school. I still like to consider myself a West Coast girl but the truth is I’ve spent the majority of my life here in the sunshine state. I can say, without a doubt, my home state is really missing out on the whole biscuit game. On our first trip to Cracker Barrel (they didn’t exist where I grew up), it was almost embarrassing how many I consumed; almost. My love for biscuits was solidified and I’ve never looked back.
- The key to a great biscuit is to make sure the ingredients are SUPER cold. The biscuits get their flakiness from the cold butter that produces steam when it melts. If I notice the butter softening too much in the mixing process, I throw the dough in the refrigerator for a few minutes to allow it to set up.
- I use a box grater for my butter. Traditionally, butter us cubed then blended into the flour with a pastry blender. When my pastry blender broke I tried grating my butter instead and it was a game changer.
- This recipe calls for self rising flour (flour that contains baking powder and salt.). If you do not have self rising flour, you can use all purpose flour and add the baking powder. I typically use 1 1/2 teaspoons for every cup of flour.
- Use the buttermilk…trust me. Buttermilk’s high acidity reacts with the baking powder found in the self rising flour. This reaction is what causes the biscuits to rise. The higher the rise the softer the inside of the biscuit.
- Don’t have any buttermilk on hand? You can make your own but mixing 1 tablespoon of white vinegar into 1 cup milk, 2% fat or higher. Let the mixture sit for 5 minutes. Magic! You’ve got yourself some buttermilk.
- I make awkwardly shaped biscuits. I have cutters and I love a traditional round shape, but you end up wasting a tiny bit of dough. We love these too much to waste any bit of them.
- I do make two folds when rolling these bad boys out. This helps to create the layers and make sure they’re extra flaky when they come out of the oven.
These Buttermilk Biscuits so flavorful and so comforting. I genuinely hope you give them a try and love them as much as we do. Let me know what you think! Enjoy 🙂
- 2 cups self rising flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup cold butter 1 stick
- 1¼ cup buttermilk
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine self rising flour, salt, and sugar in a large mixing bowl. Using a box grater, grate the cold butter into the flour. Toss to evenly coat the butter in flour while ensuring there are no large clumps.
- Pour ½ cup of the buttermilk over the flour mixture and stir to evenly combine. Add an additional ½ cup of buttermilk. Stir until a shaggy dough is formed. If the dough seems too dry add the remaining ¼ of buttermilk in tablespoon increments.
- Empty the dough onto a lightly floured cutting board. With your hands, press the dough together until it starts to come together. Gently roll out the dough into a rectangle that's roughly 1 inch thick. Working from the short side, fold one half of the dough on top of itself. Gently press the dough together. Gently roll the dough into another rectangle that is 2 inches thick.
- Using a knife or pastry cutter, cut the dough into 8 even rectangles. Place them on the baking sheet 2 inches apart. Bake for 15 to 20 minutes until golden brown.