Here are our secrets to making tender, flaky, made from scratch buttermilk biscuits.
More from Southern Living
Best Biscuit Recipes
Breakfast for Supper
Quick and Easy Breads
Step 1: Blend Ingredients
Cut 1/2 cup cold butter with a sharp knife into 1/4-inch-thick slices. Sprinkle butter slices over 2 1/4 cups self-rising soft-wheat flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add 2 1/4 cups buttermilk, stirring just until dry ingredients are moistened.
Tips:
- Splurge on real butter. If you do substitute margarine, choose a high-fat brand or one that is labeled for baking.
- Use soft wheat Southern flour (such as White Lily) or a soft wheat blend (such as Martha White) for maximum rise and tenderness.
- Spoon flour into a dry measuring cup and level with the straight edge of a metal spatula. Don't use a liquid measuring cup.
- Shake the carton of buttermilk before measuring.
Related Article: Hot Bread in a Hurry
Step 2: Fold Dough
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional self-rising soft-wheat flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Tips:
- Dust the work surface with all-purpose flour when rolling and shaping the dough.
Related Article: 10 New Ways with Cornbread
Step 3: Cut Dough
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
Tips:
- Cut straight down with a sharp biscuit cutter. Don't twist the cutter or you'll seal the edges of the biscuit and reduce the rise.
More from Southern LivingOmelets Made Easy
Healthy Breakfasts
Brunch Recipes
Subscribe Now! Get 2 Free Preview Issues
