Homemade Buttermilk Biscuits
These are made with only 3 ingredients and are so easy to customize and alter for any type of biscuit you like!
I make biscuits like 2-3 times a week bc they are THAT easy. These are a must try, love, and I love to make them for guests when visiting!
If you are looking for a super easy biscuit recipe definitely give this one a try, and SAVE and SHARE with a friend!
INGREDIENTS—
2 cups self-rising flour, 1 cup cold buttermilk, 1 stick cold unsalted butter, grated. You’ll also need additional butter to grease your pan and to brush on top.
RECIPE —
Grate butter and place in the freezer until needed. Preheat oven to 450°F and melt butter in a baking pan, preferably cast iron.
Sift flour into a bowl, add grated butter, and cut it into the flour using a fork to ensure even coating.
Create a well and pour in cold buttermilk. Use a spatula to fold all ingredients together until a dough ball forms. Adjust consistency with a tosp of buttermilk if needed, and work quickly as the dough should remain cold
Create a well and pour in cold buttermilk. Use a spatula to fold all ingredients together until a dough ball forms. Adjust consistency with a tbsp of buttermilk if needed, and work quickly as the dough should remain cold.
On a floured surface, dump out the dough, sprinkle with a little flour, and pat it out with your hands. Avoid using a rolling pin.
Fold the dough over onto itself, flatten, and fold. Repeat at least 8-10 times, sprinkling flour as needed for easier handling. This creates layers.
Melt 2 tbsp unsalted butter in the microwave.
Use a biscuit cutter or cup to cut out biscuits without twisting-just push down and pull up.
Place biscuits in the buttered cast iron, brush with melted butter, and bake for 10 minutes.
Brush on more butter and continue baking until golden brown (approximately 3-5 minutes).
Remove from the oven, brush on more butter, and enjoy while hot. Optionally, top with honey butter (1:1 ratio of butter and honey).
Homemade Buttermilk Biscuits
Ingredients
- 2 cups self-rising flour plus more for working the dough together
- 1 stick (4oz) unsalted butter grated, cold. plus more for finishing/brushing on top.
- 1 cup buttermilk cold
Instructions
PREP
- Preheat oven to 450°F along with your buttered baking dish, i.e. cast iron.
- Grate butter and place in the freezer until needed.
CREATING THE BISCUIT DOUGH
- Sift flour into a bowl, add grated butter, and cut it into the flour to ensure even coating
- Create a well and pour in cold buttermilk. Use a spatula to fold all ingredients together until a dough ball forms. Adjust consistency with a tbsp of buttermilk if needed, and work quickly as the dough should remain cold.
- On a floured surface, dump out the dough, sprinkle with a little flour, and pat it out with your hands. Avoid using a rolling pin.
- Fold the dough over onto itself, flatten, and fold. Repeat at least 8-10 times, sprinkling flour as needed for easier handling. This creates layers.
- Melt 2 tbsp unsalted butter in the microwave.
CREATING THE BISCUITS
- Use a biscuit cutter or cup to cut out biscuits without twisting- just push down and pull up.
- Place biscuits in the buttered cast iron (touching), brush with melted butter, and bake at 450F for 10 minutes.
- Check biscuits. They should be almost done and light brown. Brush on more butter and continue baking until golden brown (approximately 3-5 more minutes).
- Remove from the oven, brush on more butter, and enjoy while hot. Optionally, top with honey butter (1:1 ratio of butter and honey).
Notes
- Prep all ingredients first. You will need to work fast to ensure the dough stays cold.
- The dough will be a bit moist/sticky. That’s normal. You’ll sprinkle a little flour at a time while working the dough for easier handling.
- Don’t over-mix the dough; the heat from your hands will melt the butter into the dough.
- You can place the biscuits in the freezer for 10-20 minutes to cool if needed. This helps ensure the dough is cold enough to ensure a proper rise.
- Your biscuits will also need to touch to properly rise as well.
- The only self-rising flour I use to make my biscuits is the White Lily brand. It is why my biscuits are always so light and pillowy soft. If you can find this flour, definitely use it. It is superior and really makes a difference in the end result.
- No matter what flour you use, be sure to sift.
- I like to keep my flour in the freezer so my dough stays extremely cold while making the biscuits.
