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Buttermilk Biscuits
These made-from-scratch buttermilk biscuits deliver tall, flaky layers and a rich, buttery flavor. Grating frozen butter directly into the flour creates tiny pockets of fat that melt during baking, ensuring a tender crumb. A simple rolling and folding technique builds the structure needed for that classic pull-apart texture. Serve them warm from the oven for breakfast, or pair them with a hearty stew for dinner. Brushing the tops with melted butter right after baking adds a beautiful golden finish.
Ingredients
- ½ cup butter (1 stick), frozen
- 2½ cups self-rising flour
- 1 cup chilled buttermilk
- 2 Tbsp. butter, melted
Instructions
- 1Warm the oven to 475°F. Use the large holes of a box grater to shred the frozen butter. Combine the shredded butter and self-rising flour in a medium bowl, tossing to coat the fat evenly. Place the bowl in the refrigerator to chill for 10 minutes.
- 2Create a well in the center of the chilled flour mixture. Pour in the cold buttermilk and stir exactly 15 times to combine. The resulting dough will feel quite sticky.
- 3Transfer the sticky dough onto a work surface dusted with flour. Sprinkle a little more flour directly over the top of the dough to prevent sticking.
- 4Dust a rolling pin with flour and roll the dough into a rectangle roughly 9 by 5 inches and 3/4 inch thick. Fold the dough in half by bringing the short ends together.
- 5Roll the folded dough out again and repeat the folding process four additional times to build flaky layers.
- 6Roll the layered dough to a final thickness of 1/2 inch. Press a floured 2 1/2-inch round cutter straight down into the dough to cut out the biscuits. Gather any scraps, gently reshape them, and cut out remaining biscuits.
- 7Arrange the cut dough rounds on a baking pan lined with parchment paper. Bake at 475°F for 15 minutes until the tops turn a light golden brown. Remove from the oven and immediately brush the tops with melted butter.