Buttermilk Biscuits

Classic Buttermilk Biscuits made with self-rising flour for easy baking. The super flaky and buttery layers make these biscuits perfect for some butter and jam. Try them with my Apple Sausage Gravy for a delicious breakfast or brunch.

Making your own biscuits at home is a great way to guarantee that you are not giving your family any harmful additives that store bought biscuits might contain. My kids love to help me in the kitchen with these because they’re so easy to make and quick to bake. You can even add in ingredients like shredded cheese, finely chopped bacon, or chopped chives.

WHAT IS SELF-RISING FLOUR?

Self-Rising Flour is a baking flour blend of all-purpose flour, baking powder, and salt. The baking powder and salt act as a leavening agent without the use of yeast. It’s great for many baked goods such as quick breads, pancakes, pizza crusts, or biscuits! It should not be used to replace all-purpose flour or in yeast bread recipes.

You can make your own self-rising flour! Whisk together 4 cups all-purpose flour, 2 Tablespoons baking powder, and 1 teaspoon fine salt. Store in an airtight container for up to 1 year at room temperature.

INGREDIENTS TO MAKE BUTTERMILK BISCUITS

• Self-Rising flour
• Cold unsalted butter, divided
• Cold cream cheese
• Cold buttermilk, divided

HOW TO MAKE BUTTERMILK BISCUITS

• Preheat the oven to 425°F. In a large bowl, add 2 ½ cups self-rising flour, 4 Tbsps cubed butter, and cream cheese.
• Using a pastry cutter or two forks, cut the butter and cream cheese into the flour until it is small crumb size.
• Make a well in the center of the flour-butter mixture and pour in the ¾ cup cold buttermilk.
• Using your hands, scoop from the outside in as you incorporate the buttermilk.
• If the dough is too dry, add up to ¼ cup buttermilk to moisten the dough.
• It should be a little crumbly but a sticky wet dough.

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• With the remaining ½ cup of self-rising flour, flour your work surface and transfer the biscuit dough to the surface.
• Dust the top of your dough with flour.
• Form into a 1-inch thick rectangle with your hands.
• Fold the dough into thirds.
• Fold left side over the center, then right side, so it’s a rectangle shape.
• Roll the dough back to 1-inch thick and repeat folding and rolling process two more times, rolling the dough out into ½-inch thick after the last fold.
• Using a 2 ½-inch to 3-inch cutter, cut out as many of the 10 to 12 biscuits as possible.
• Gently press scraps together, roll gently with the rolling pin, and cut remaining biscuits.

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• Place on a parchment-lined or silpat-lined rimmed baking sheet so that the biscuits are touching each other.
• Brush the tops with 2 Tbsps melted butter and bake for 15-18 minutes until the tops are golden brown.

NOTES

• These Buttermilk Biscuits are not just for Gravy or jam. You can use this recipe to top a pot pie or eat as a side with dinner. There’s many alternatives.
• To reheat, just put in the oven on a baking sheet for about 6 minutes or microwave with a wet paper towel for a few minutes.
• Store baked biscuits in the refrigerator for up to a week or they can be frozen for up to 2 months.
• Delicious with my favorite gravy, Apple Sausage Gravy.
• Also try my, Buttermilk Biscuits II, made with all-purpose flour and baking powder instead of self-rising flour.