Buttermilk Biscuits
Tender, fluffy buttermilk biscuits are a southern staple. This recipe is quick and easy to make with only 3 ingredients.
Ingredients
- 2 cups self-rising flour (I prefer White Lily)
- 1/4 cup cold butter (half a stick, cut into pieces)
- 3/4 cup buttermilk (or whole milk with 1 Tbsp vinegar added)
Instructions
- Preheat oven to 475 F / 246 C / gas mark 9
- Place flour and butter into a bowl. Using your hands, a pastry cutter, or a fork, work the butter into the flour until you have pea-sized crumbs.
- Add buttermilk and stir just until the flour is moistened and the dough is forming into a ball. It's best to use your hands so you can feel the dough coming together and don't overwork it.
- Lightly sprinkle flour onto countertop. Place the dough on the floured surface and gently pat into a circle or square about an inch thick. Cut biscuits using round biscuit cutter, or cut into squares using a sharp knife. For the best rise, do not twist the cutter while pressing down. Also, dust the cutter or the knife with flour after each cut to prevent sticking.
- If using a cutter, reform dough scraps to cut additional biscuits. Do not handle the dough too much or the biscuits will be tough.
- Place biscuits with sides touching onto baking sheet. Brush milk or buttermilk on top. Place biscuits into pre-heated oven. Bake 8-12 minutes or until biscuits are golden brown. remove from oven. Brush tops with butter
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