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- to 10-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.
I recently received a promo on my e-mail for a biscut receip using buttermilk and freezing the dough before baking. I had hoped to save it , but alas, it got eliminated. They promo showed the cover picture of my new magazine, but the reciepe is not the same. I would really like to receive the promo reciepe again!!! Please.
Is this the recipe you’re referring to? https://www.southerncastiron.com/brian-hart-hoffmans-buttermilk-biscuits-with-white-lily-flour/
How would you go about freezing and baking these please? I froze the unbaked biscuits and cooked them according to the directions, (preheat pan with oil, bake), but there was a lot of liquid in the bottom of my pan by the time they were done- about 3Tbsp. Is this the butter melting out, going to a hot pan from frozen? They didn’t have freezer burn, so I don’t think it was water. They also ended up very dark on the bottom and top but still raw inside after 20min. Thank you!
Hi Chris, to freeze these biscuits, place the cut-out unbaked biscuits on parchment or wax paper-lined baking sheet and freeze them until firm, them transfer them to a plastic freezer bag. When you’re ready to bake, do not thaw the biscuits; just put them still frozen in the preheated skillet in the preheated oven. You can omit the oil in the bottom of the skillet if you prefer; this is our trick for extra-crunchy bottoms, but they’ll get browned on the bottom anyway from the butter in the dough. You can also use a larger skillet to bake your biscuits in so that there is more room for the hot air to circulate around the biscuits. Hope this helps!