This is by far the BEST biscuit recipe I've ever tried. I have to admit my first fail with it was quite humorous. They came out flat and swimming in melted butter. I'd completely missed the "self-rising" flour part. Second go around I made my own self-rising flour with 2 1/2 flour, 3 3/4 teaspoons baking powder, and 1 1/2 teaspoons salt. I used soured milk as well, and of course the frozen butter. They came out perfect! Rose so high and had so many layers! Today I hold my head high as a Southerner! Thank you SL!!!
Our Favorite Buttermilk Biscuit
After baking hundreds of biscuits, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuit. This no-fail biscuit recipe will impress new cooks and old pros alike.
More From Southern Living
Total: 50 Minutes
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- Parchment paper
- 2 tablespoons butter, melted
- 1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
- 2. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- 3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- 4. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
- 5. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
- For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate.
- For Sweet Shortcakes: Add 2 Tbsp. sugar to the flour, and replace buttermilk with heavy cream. The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives them a crumbly texture like shortbread. They're the perfect base for shortcake desserts.
- For Crunchy-Bottomed Biscuits: Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy.
- For Pickle Biscuits: Why didn't we think of these sooner? Stir 4 Tbsp. drained dill pickle relish into buttermilk before adding to flour mixture. Split baked biscuits, and top with ham and mustard for the World's Best Ham Sandwich! We promise.
Only you will be able to view, print, and edit this note.Add Note