Buttermilk Biscuits

3
21039

Double or triple this recipe and freeze the unbaked biscuits to enjoy another day.

5.0 from 2 reviews
Buttermilk Biscuits
 
Makes about 6
Ingredients
  • 3 cups self-rising flour
  • ¾ cup cold unsalted butter, cubed
  • 1 cup whole buttermilk, chilled
  • 2 teaspoons vegetable oil
Instructions
  1. Preheat oven to 450°.
  2. In a large bowl, place flour. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough 4 times. Roll dough about ¾ inch thick. Fold dough in half. Using a 3-inch round cutter, cut dough, rerolling scraps once.
  4. Wipe bottom and sides of an 8-inch cast-iron skillet with oil. Place pan in oven until very hot, about 5 minutes. Place biscuits in hot pan, overlapping slightly if needed.
  5. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes

 

3 COMMENTS

  1. These biscuits were great! To note, I didn’t follow the recipe exactly- it was very very warm and humid yesterday and I was afraid my butter would soften too much while the pan pre-heated for 5min, so I skipped that step and just put them straight in.
    That being said, I’ve made a lot of bad biscuits the past few months while trying to find a good recipe. These worked perfectly despite the adjustment, and I’ll make them the ‘correct’ way next time.

    • Hi Liza, thanks for the feedback. We’re glad you loved these beautiful buttermilk biscuits as much as we do!

  2. Great recipe! Today was my fourth time using the recipe and I was very proud of biscuits because it was my best batch so far! I realized I was overkneading and I had rolled the dough too thin. Once I adjusted those mistakes, I prevailed!! Thank you!!

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