Easy Buttermilk Biscuits

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White Frame Corner

Making perfect biscuits is an art, but it doesn't have to be complicated. With 30 years of experience, learning tips and tricks will make the process easy and turn you into a biscuit-making master.


White Lily Set-Rising Flour Unsalted butter Cultured nonfat buttermilk

In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off.


Cut butter into flour using a pastry blender or grater, then stir with flour and grated butter.


Stir buttermilk into dough until thick, not too sticky; add flour or buttermilk if needed.


Knead the dough on a floured surface, flatten it into a rectangle, and fold it in a tri-fold. Dust the dough and counter with flour, then flatten it again and tri-fold three more times.


Flatten dough into a rectangle, using a floured biscuit cutter. Cut biscuits using a quick up and down motion. Place biscuits in a baking pan, ensuring soft, tender edges or crunchier ones. Rework dough, cut more biscuits, brush with melted butter, and bake for 15 minutes or until golden brown.


"These biscuits are awesome! - Tina W.

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