Most people think making homemade buttermilk biscuits is an all day process. Child, no it’s not. It takes 3 simple ingredients and about 20 minutes. These biscuits are so light, fluffy and buttery you will NEVER buy canned biscuits again. Ya hear me? NEVER!
- 2 cups White Lily self rising flour—I swear by this brand for biscuits and you should too!
- 1 cup whole milk buttermilk
- 8 tablespoons of salted butter –cubed. Make sure it’s really cold or frozen.
- Pastry blender–or a fork
- a biscuit cutter or rim of a glass
- Preheat oven to 450
- Cut 6 tablespoons of butter into cubes. Save the other 2 ounces for brushing on top of biscuits.
- Add Flour to a bowl and cut in your cubed butter (The youtube video below shows you how to cut butter into flour). Your flour should resemble crumbs once done.
- Make a well in the flour and add your buttermilk. Gently fold the flour into the buttermilk until all combined. Yes, the dough is sticky–don’t worry.
- Add flour to clean counter top and put the dough on top.
- Flour your hands a little and fold the dough into layers and then flatten the dough.
- Using a floured biscuit cutter or rim of a glass, cut out your biscuits. Do not twist the cutter or glass. It should be a down and up motion.
- Add your biscuits to a cookie sheet, I like baking mine in my cast iron skillet.
- Bake 15 mintues.
- Butter the tops.