There’s nothing as comforting as the smell of fresh, hot buttermilk biscuits right out of your oven. And making them from scratch is not only unbelievably EASY, but they come out LIGHT and FLUFFY!
The secret to this recipe are two simple ingredients of self-rising flour and cream, in this case, high-quality, full-fat buttermilk. For the flour, it’s key to use southern brands of self-rising flour like King Arthur or White Lily, which are soft wheat flour that contain less gluten, creating more tender biscuits.
Biscuits are great for breakfast with your bacon and eggs, or as snack with jam or butter, or a side dish for your dinner and gravy or soup. Once you start making these, you’ll want to keep as a tradition for you and your family. Enjoy!
HOW TO MAKE THE EASIEST BUTTERMILK BISCUITS
Cook time: 15 minutes
- 3 Cups self-rising flour (use a Southern soft wheat brand)
- 1½ Cups high-quality whole buttermilk
- Melted butter or margarine, for topping
- Coarse salt, for topping (optional)
- Preheat the oven to 425°.
- Add flour to a large mixing bowl. Make a well in the center and pour in the buttermilk. Mix by moving your open hand along the side of the bowl, folding the flour into the buttermilk but taking care not the overwork the dough.
- Once it’s a shaggy mass like the picture below, turn it out onto a floured surface and fold it until it comes together.
- Make one last fold and then punch out rounds using a biscuit cutter or a glass.
- Grease a baking sheet with butter or coat with non-stick cooking spray and place the biscuits on top, almost touching. Arrange any scraps around the sides, almost touching. As they rise, they’ll be walls that encourage the biscuits to grow upward, not out.
- Brush the tops of the biscuits with melted butter, sprinkle on salt, and bake for 15 minutes or until risen and lightly golden brown on top.
- Remove from the oven, brush with more butter, and serve immediately.
- Avoid overworking your dough, which will create tough biscuits.
Inspired by Garden and Gun