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.
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
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