Use a bench scraper or sharp knife to cut the dough into 3-inch square biscuits or use a round 3-inch biscuit cutter for round-shaped biscuits (there might be some leftover dough, scraps can be re-rolled as needed). In a large mixing bowl, combine the flour, baking powder, granulated sugar, and sea salt and whisk until well blended. Add the butter into the bowl and toss to coat.

There really is no Southern delight like a good ole Buttermilk Biscuit, y’all. They’re just so dang good, yuh! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾 Love Southern-forward eats? Don’t miss our: Listen, a good buttermilk biscuit is like a swoon-worthy chocolate chip cookie. Homemade biscuits might cause one to sweat and run for those store-bought refrigerated biscuits (ahem, and ain’t nothing at all wrong with them btw!). However, scratch-made biscuits are truly phenomenal, peeps. Buttermilk biscuits are a quintessential southern staple and downright delicious.

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BBR Biscuit-making tip #3: This is where the biscuit dough transforms from a shaggy-looking mess to a more solid, dough mass. Again, you want to knead the dough *just* until it comes together, careful not to overwork. Not all flour is the same, so let’s discuss. Cake flour and pastry flour are considered fine-textured soft flours with a lower protein content than traditional all-purpose flour. Pastry flour has approximately 9 percent protein, and cake flour comes in a bit lower at 7-8 percent. And traditional, pantry staple all-purpose flour has about 10-12 percent. ⇢ The lower the protein content (less gluten), the more tender, light, and airy baked goods will be. Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to knead the dough, using the heel of your palms to work the dough just until it comes together, careful not to overwork. The biscuit dough should go from shaggy-like to a fully incorporated mass. These extra tender, fluffy biscuits are made with 6-ingredients that you likely have on hand. Homemade buttermilk biscuits are a lot easier than you think; I got you covered with step-by-step photos and plenty of tips galore! ♡ Can I use all-purpose flour? Again, yes, but cake or pastry flour is recommended for the most fluffy, tender-crumb buttermilk biscuits.

Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Take biscuits out of the freezer. Use a pastry brush to lightly brush the top of each biscuit with melted butter and a pinch of flaky salt.

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Cake or pastry flour: For the most tender biscuits, I recommend using either cakeflour or pastryflour. These types of flour produce an extra tender, melt-in-your-mouth baked good because of the lower protein content associated with them as opposed to traditional all-purpose flour. Feel free to use all-purpose flour as a substitute, but be mindful of my note on overall biscuit texture. We’ll chat much more on this, further below. Biscuit servings: This recipe makes 12 large biscuits or about 16 medium-sized biscuits, depending on how you cut/stamp the dough. Use lightly floured hands to knead the dough, using the heel of your palms to work the dough just until it comes together, careful not to overwork. The biscuit dough should go from shaggy-like to a fully incorporated mass.

Don’t add all the liquid at once. This recipe calls for 2 cups COLD buttermilk (regular milk will also do! DO NOT use less than 2% fat content though. That makes sad biscuits.). Start by adding just 1 1/2 cups. Combine and see where you are at with texture. Then add the remaining milk a little at a time. This can vary every time you make this recipe depending on how you measure your flour, the humidity in the air, etc. So it’s important. BBR Biscuit-making tip #4: If using a biscuit cutter, it’s tempting to want to twist the cutter, but don’t. Instead, punch down on the dough and straight out with not a single twist motion! Why? The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise.Can I freeze unbaked biscuits? If you don’t want to bake all your biscuits off at one time, yes. Store unbaked biscuits inside of an airtight baggie and they’ll keep frozen for 2-3 months. The frozen biscuits can be baked right away, no need to thaw, just add a few more minutes to their baking time. Cast-iron skillet baking: Sometimes I like to place my biscuits inside of a cast-iron skillet to bake. Because of that cast-iron, magical touch, the underside will take on an even crispier bottom, gahhh. Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix using one hand or a rubber spatula, bringing the flour from the sides of the bowl into the buttermilk, just until a shaggy dough forms. Place the shaped biscuits onto the prepared baking sheet, arranging them about a 1/2-inch apart so the biscuits have room to puff up and rise.

Greek Yogurt Cheddar Biscuits are lower in calorie and are ALSO big and fat and fluffy. If you want to try something that’s not all butter I HIGHLY recommend these. Note: the full ingredients list, including measurements, is provided in the recipe card directly below.) Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with. A note on flour: For the most tender biscuits, I recommend using either cakeflour or pastryflour. These types of flour produce an extra tender, melt-in-your-mouth baked good because of the lower protein content associated with them as opposed to traditional all-purpose flour. Feel free to use all-purpose flour as a substitute, but be mindful of my note on biscuit texture. More on this in blog post. BBR Biscuit-making tip #2: Mix the buttermilk into the dough *just* until the dough forms. Mixing and mixing and mixing can lead to tough biscuits.OH! One more thing. These biscuits are so big fat fluffy that sometimes they are lobbed over sideways when they bake. I kind of love the homemade charm that lends and I am going to split the biscuit to add jam or bacon anyway, so it’s good for me. Perfectionists beware ? I also have other biscuit recipes! The most scrumptious tender and fluffy Buttermilk Biscuits you’ll ever have! Every home cook should have a solid, homemade buttermilk biscuit recipe in their arsenal and we def recommend this one. These 6-ingredient biscuits are supremely tender, buttery, and fluffy…the coziest biscuits to accompany a variety of main dishes! For the most luscious, tender-crumb buttermilk biscuits, I recommend using cake flour or pastry flour. But can I use all-purpose flour as a sub? Yes, all-purpose flour can be used interchangeably here. However, for the best textured biscuits that are tender and fluffy, use cake/pastry flour, friends 👌🏾 Notes, FAQs & More On Biscuits RE-FLOUR. Once you are working through your pat-and-fold process, you will need to keep your flour handy. Scatter a little more under the dough as you work and re-flour your hands. It’ll make your biscuit life easier. Promise. Can I freeze leftover baked biscuits? Yes! Make sure the baked buttermilk biscuits have cooled completely, first. Then wrap each biscuit tightly in plastic wrap then foil (a good measure to prevent freezer burn!) and they’ll keep in the freezer for 2-3 months. When ready, thaw in the fridge (or at room temp!) and reheat in the microwave until warmed through.