These fluffy, flaky buttermilk ingredients require only 3 ingredients that you probably already have in your kitchen!
- 2 cups self-rising flour, spooned and leveled
- 1/4 cup cold salted butter, cut into chunks
- 3/4 cup buttermilk (full fat will yield best texture, but low-fat will work too)
- Preheat oven to 425F. Lightly grease a 9" square or round cake pan and set aside.
- Add the flour to a mixing bowl and add the chunks of cold butter. Use a pastry blender or two forks to cut the butter into the flour until the butter is pea-sized or smaller and coated in flour.
- Gradually add the buttermilk while stirring gently and scraping down the sides of the bowl as needed. Keep folding and mixing until a soft dough is formed.
- Lightly flour a surface, flour your hands, and turn the dough out on the surface. Laminate the dough by folding it over on itself and pressing down. Then rotate the dough and repeat: folding over and pressing down. Repeat this process for about a minute, continually folding and pressing. Be careful not to overwork the dough.
- Press the dough out into a circle about 3/4" in thickness. Using a 2 or a 2.5" biscuit cutter, cut biscuits and place in the prepared pan with the edges touching each other. You can gather up the scraps and re-form to press extra biscuits.
- Place the pan in the refrigerator for 10 minutes to allow the butter to re-chill.
- Brush the dough with melted butter and bake on center rack for 14-16 minutes or until golden brown. Serve warm.
If you don't have self-rising flour: use 2 cups all-purpose flour and add 2 tsp baking powder and 1/2 tsp salt
If you don't have buttermilk: Add 2.5 tsp white vinegar or lemon juice to a measuring cup and add enough milk to make 3/4 cups. Stir, allow to sit for 10 minutes, and add to recipe.
If you don't have salted butter: Use unsalted and add 1/8 tsp salt to mixing bowl
- Prep Time: 20 mins
- Cook Time: 15 mins