Light and Fluffy Buttermilk Biscuits

Light and fluffy buttermilk biscuits are a homemade classic that’s hard to beat. Tangy buttermilk gives them a tender, airy crumb, and they bake up tall and golden with a soft, pillowy texture inside. Fresh from the oven, the tops are basted with salted butter for a rich, glossy finish and a perfect hint of savory flavor. Serve them warm with honey or jam, smother them in sausage gravy, or pair them with soups, stews, and holiday dinners for a comforting touch at any meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Bread

Cuisine American

Servings biscuits

Calories 343 kcal

Equipment

Cheese Grater
pastry mat
Rolling Pin
biscuit cutter
pastry brush

Ingredients

2 cups self-rising flour
10 Tbsp salted butter cold
1 cup buttermilk

Instructions

Place self-rising flour into a large bowl. Using a cheese grater, grate 6-7 tablespoons of cold salted butter into the flour. Toss lightly with your hand to coat the butter in flour. Do not mash the butter. Place bowl into refrigerator.
Preheat oven to 475°F. Lightly grease skillet or pan with butter.
Dust pastry mat with flour.
Remove bowl from refrigerator. Add buttermilk. Stir or work your hands to combine buttermilk and flour. If dough is too dry, add buttermilk 1-2 tablespoons at a time.
Place dough on pastry mat. Use floured rolling pin to gently roll dough to 1" thickness. Cut dough with floured biscuit cutter. Place biscuits into butter skillet or pan.
Reform remaining dough into a flattened ball. Repeat rolling, cutting, and reforming until all of the dough is used. Biscuit should be placed into the skillet or pan so that their sides are touching.
Place skillet or pan in the oven and bake for 10-15 minutes, or until golden brown.
While biscuits are baking, melt remaining butter in a small bowl.
Once biscuits are baked, remove from oven and baste tops with melted butter.

Notes

Yield: The number of biscuits made will depend on the size of your biscuit cutter and how thick you roll the dough.

Skillet or Pan: A cast iron skillet is best for making biscuits. If you do not have a cast iron skillet, use a round pan.

Biscuit Cutter: If you do not have a biscuit cutter, use the rim of a glass.

Pastry Mat: If you do not have a pastry mat, a clean counter top or large cutting board work well.

Pastry Brush: If you do not have a pastry brush, use a small spoon to pour the butter over the biscuits.

Nutrition

Calories: 343kcalCarbohydrates: 32gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 193mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 650IUCalcium: 58mgIron: 0.4mg

Keyword buttermilk biscuits, easy buttermilk biscuits, fluffy buttermilk biscuits, homemade buttermilk biscuits, light and fluffy biscuits, old-fashioned buttermilk biscuits, Southern buttermilk biscuits

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Light and Fluffy Buttermilk Biscuits