This simple recipe makes these crispy, flaky, buttery biscuits easy to make at home. Simple three-ingredient recipe with step-by-step instructions.
This biscuit recipe has the greatest flaky, buttery, and crumbly layers I’ve ever had.
You can rely on this Southern Buttermilk Biscuits recipe from Leite’s Culinaria.
HOW TO MAKE BISCUITS AT HOME?
This recipe requires three (3) items to produce homemade biscuits: flour, sugar, and butter.
- Self-raising flour
- Cold, unsalted butter
It’s a straightforward process. Biscuit dough is as simple as mixing the ingredients, kneading, and cutting out rounds. Bake them in the oven for the tastiest homemade biscuits for around 15 minutes.
No more baking powder is needed for this recipe. There is no aftertaste of baking soda or powder, which I don’t like in many biscuit recipes I’ve come across online.
- Cold butter is best. It’s crucial, as baking biscuits using cold butter ensures that they’ll be crumbly.
- White lily flour self-rising flour is recommended for the lightest and airiest results.
- To mix the chilled butter into the flour, use a pastry blender to combine it together. Making the dough mixture crumbly is easy using a pastry blender.
- The dough should not be overworked. It should look like dried peas and have a spongy texture.
FREQUENTLY ASKED QUESTIONS
CAN I USE MILK INSTEAD OF BUTTERMILK?
- The dish relies heavily on buttermilk. Vinegar can be added to milk to turn it into buttermilk. To produce buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar.
BISCUITS AND GRAVY
- Gravy goes excellent with biscuits, and you can find my gravy recipe here if you want to give it a try.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 118 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BAKED PORK CHOPS
- CREAMY GARLIC CHICKEN
- EASY GRAVY
- SKILLET GARLIC BUTTER STEAK
- 2 1/4 cups self-rising flour, White lily Flour brand (more for dusting and work surface)
- 1 1/4 cups buttermilk (low fat or full fat)
- 1 stick (4 oz. / 115 g) cold unsalted butter
- 2 tablespoons (1 oz. / 30 g) unsalted butter, melted
- Butter should be sliced into 1/4-inch thick chunks (6 slices). In a large bowl, combine the butter slices and self-rising flour. Cut the butter into the flour with a pastry blender until it resembles small peas and the mixture is crumbly. For 10 minutes, cover and refrigerate the dish.
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). A baking sheet should be lightly coated with butter, or parchment paper should be used instead.
- Incorporate the buttermilk into the flour with a fork until uniformly distributed. There will be a great deal of stickiness to the finished product. Knead the dough for 3 or 4 cycles on a surface until it is smooth and elastic, adding additional flour as needed. Flatten the dough into a 3/4-inch thick rectangle by pressing and patting it with floured palms (it should measure about 9 by 5-inches). Add a few more tablespoons of flour to the mixture. Fold the dough in three sections like a letter-sized sheet of paper, starting at the short end. To get a rectangle shape, you should start with a square. You can continue this process two more times, using additional flour as needed to get a 3/4-inch thick crust ready to bake.
- Pat and press the dough to a thickness of 1/2 inch on a lightly floured board. Use a 2-inch floured cutter to slice the dough. Bake the biscuits in a single layer on the prepared baking sheet. To finish the dough, assemble the leftovers and continue cutting out biscuits.
- 13 to 15 minutes should be enough time to lightly brown the biscuits. Let the melted butter cool somewhat before applying it to the tops of the cookies. Garnish with your preferred preserves and serve hot.