Double or triple this recipe and freeze the unbaked biscuits to enjoy another day.
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
- Preheat oven to 450°.
- 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.
- 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.
- 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.
- Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes
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!
Tip: put uncooked, rolled, and cut biscuits in the fridge while oven and skillet heat up. 😉
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!!
Awesome recipe!!! However, I added a twist…*rolled out the dough and folded the dough* (5xs) to create layers. These were the flakiest biscuits ever.