Buttermilk Biscuits
Ingredients
- 2 1/2 cups Self-Rising Flour White Lily Brand if possible
- 1 stick frozen butter, grated
- 1 cup cold buttermilk
Instructions
- Preheat oven to 475 degrees. If you have a convection oven option...set it on convection. Most ovens will automatically lower the temperature by 25 degrees as convection cooks foods faster. Convection baking is great for biscuits, scones and pastries that you want to rise and be light, fluffy or flaky.
- Grate frozen stick of butter on box grater or in food processor fitted with shredder blade.
- Add flour to medium size bowl. Gently mix grated butter into flour.
- Pop flour/butter mixture into the freezer for 10 minutes. No need to cover.
- Once mixture is very cold, remove from freezer. Make a well in center of flour mixture and pour in COLD buttermilk.
- Mix gently, but well enough until the flour has absorbed all of the buttermilk. About 15 stirs with a sturdy wooden spoon or rubber spatula.
- Place mixture on lightly floured surface.
- Flour rolling pin. Gently pat dough into a basic rectangle shape. Roll to 3/4 inch thickness.
- Fold dough in half. Lightly roll again to same thickness. Repeat this process 4 times...ending up with your dough being 3/4 inch thick.
- Using a 2 inch biscuit cutter that is dipped in flour, cut out 12 biscuits. Be sure to use only and up and down motion to the cutter. Do NOT twist your cutter. Doing this ends up compressing the sides of the dough...which prevents it from rising into a light and fluffy biscuit.
- Place cut out biscuits on parchment lined baking sheet. Make sure they touch.
- Bake biscuits at 450 degrees for approximately 12-15 minutes. Watch closely so they don't brown too much.
- Biscuits are best served right out of the oven. Will store at room temperature for a couple of days,
Notes
- For the fluffiest and most tender biscuits it is essential that all ingredients be very cold. When you pop cold pastry into a very hot oven it helps with the rise and creates an open, tender crumb.
- If you can't find White Lily Flour, then buy the best self-rising you can find. Many bakers are fond of King Arthur. Believe me when I say that the quality of flour does make a huge difference in baking the perfect biscuit.
Tried this recipe?Let us know how it was!