Easy Buttermilk Biscuits
Equipment
- biscuit cutter 2 3/4 inch
- Baking sheet or cast iron
Ingredients
- 2 cups self-rising flour + 3 tbsp
- 1 cup buttermilk
- 2-3 tbsp granulated sugar
- 1 tsp salt
- 5 tbsp cold butter unsalted
- 2 tbsp sour cream
For serving
- 4 tbsp butter unsalted
- 2-3 tbsp honey
- pinch of salt to taste
Instructions
- Preheat oven to 425 degrees.
- In a mixing bowl combine self-rising flour, salt and sugar.
- Next, grate in cold butter and cut the butter into the flour creating pea like pieces with a fork.
- Create a well in the center of the flour, then pour in the cold buttermilk and sour cream. Mix until the dough comes together.
- Sprinkle the top of the wet dough with a little flour, then transfer it onto a well-floured surface. Gently bring the dough together, folding it over itself to create layers. The more folds, the more layers, so aim for at least six folds, shaping the dough into a 1 1/2 inch thick circle. If the dough feels too sticky, add a bit more flour as needed.
- Using a biscuit cutter or a mug, press straight down to cut the biscuits. Be sure to flour the cutter between each cut.
- Place the biscuits in a greased cast iron skillet or oven safe baking dish.
- Bake on 425 for 15-18 minutes or until golden brown.
- For the honey butter, heat butter and honey in the microwave for about 20-30 seconds or until melted. Add a pinch of salt and mix to combine.
- Remove biscuits from the oven and brush immediately with honey butter. Serve warm and enjoy!
Notes
Make sure your ingredients are cold. This will result in a fluffy, melt in your mouth biscuit with pockets of butter as it cooks down.
When cutting the dough, press the cutter straight down without twisting to ensure even edges. this will ensure the biscuits rise properly and flakier layers.
Cook time will depend on how large the biscuits are. Between 15-18 minutes on 425 or 11 minutes on 450.