Buttermilk Biscuits with Self-Rising Flour are a classic Southern delight, known for their flaky texture and buttery flavor. This recipe combines self-rising flour, cold butter, and tangy buttermilk to create a tasty batch of biscuits.
» You might also like these Light and Fluffy Scones.
With a flaky, buttery texture that seems to effortlessly melt in your mouth, biscuits are just one of those treats that we love to make. We eat them for breakfast with some butter or jam, or as a more elaborate biscuits and gravy, we make chicken sliders out of them, and we take them on picnics. It’s prime finger food!
With a simple list of ingredients and easy instructions, even beginner bakers can successfully create a batch of delicious biscuits from scratch. There’s no need to purchase pre-made biscuits that won’t even taste half as good as these.
Ingredients Needed
- Self-Rising Flour – Self-rising flour is a convenient choice as it already contains leavening agents
- Baking Powder – Try and use fresh baking powder. To determine if your baking powder is still effective, perform a simple test by adding a small amount to boiling water. If it produces bubbles or fizzles, it indicates that your baking powder is still active and suitable for use
- Baking Soda – Just a dash to baking soda will help with the rising of the biscuits in the oven.
- Salt
- Sugar – You can leave the sugar out if you like a more savory biscuit.
- Cold Butter – Cubed, cold butter is essential for achieving a flaky texture in the biscuits.
- Buttermilk – In my opinion, you really can’t go without the buttermilk. It gives a distinct flavor and texture to the biscuits. If you don’t have any you can substitute with 3/4 cup of whole milk and 2 teaspoons of vinegar mixed together.
Why Use Buttermilk?
Buttermilk is used in biscuit recipes for several key reasons:
- Acidity: Buttermilk is slightly acidic, and this acid reacts with the baking soda or baking powder in the recipe to create carbon dioxide gas. These gas bubbles help the dough rise and create a light, fluffy texture in the finished biscuit.
- Taste: The acidity in buttermilk also imparts a distinct, tangy flavor to the biscuits that can’t be replicated with regular milk. This gives the biscuits a depth and complexity of flavor that many people find appealing.
- Tenderness: The acid in buttermilk can also help to break down the long, tough strands of gluten that form when you mix flour with liquid. This leads to a more tender, delicate crumb in the finished biscuits.
- Moisture: Buttermilk has a thicker consistency than regular milk, which can help keep biscuits moist and delicious.
Helpful Tips
- Cold butter and buttermilk are crucial for achieving a flaky texture in the biscuits. Keep them refrigerated until ready to use.
- Overworking the dough can result in tough biscuits. Mix the ingredients until just combined, and avoid excessive kneading or stirring.
- Once the buttermilk is added to the dry ingredients, stir until the dough starts to come together. Overmixing can lead to dense biscuits.
- Dip the biscuit cutter in flour before cutting out the biscuits to prevent sticking. Also be sure not to twist the cutter as you push through the dough. A clean in and out will result in the layers you expect.
- To achieve flakiness, perform a few folds by patting down the dough, folding it in half, and repeating the process a few times before cutting out the biscuits.
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Buttermilk Biscuits with Self-Rising Flour
Buttermilk biscuits with self-rising flour are a classic Southern delight, known for their flaky texture and buttery flavor. This recipe combines self-rising flour, cold butter, and tangy buttermilk to create a tasty batch of biscuits.
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Servings: 8 Servings
Calories: 461kcal
Ingredients
- 4 cups (500 g) self rising flour
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (1 g) baking soda
- 1 teaspoon (6 g) salt
- 2 teaspoons (8 g) sugar
- 1 cup (227 g) cold butter cubed
- 1 1/2 cups (355 ml) cold buttermilk plus more for the tops of the biscuits
Instructions
- Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cold butter to the bowl and use a pastry cutter or fork to cut the butter into the dry ingredients, until the mixture resembles rough gravel.
- Pour the cold buttermilk into the mixture and stir gently until a dough starts to form.
- Transfer the dough onto a lightly floured surface and bring it together with your hands. The more you work the dough, the tougher your biscuits will be. Pat the dough into a rectangle and fold the ends in over each other. Turn the dough 90 degrees and pat back into a rectangle. Fold in the ends.
- Finally, pat the dough into a 1-inch thick rectangle. Cut out the biscuits with a 2 1/2” biscuit cutter. Do not twist the biscuit cutter, just press down and pull up. Cut the biscuits as close together as possible, then gather the remaining dough, press back to 1” thick and cut more.
- Place the biscuits, touching each other, on the baking sheet. Brush the top of each biscuit with buttermilk.
- Bake for 20-25 minutes or until lightly golden brown. Cool for 5 minutes before serving.
Nutrition
Calories: 461kcal | Carbohydrates: 49g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 662mg | Potassium: 130mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Calcium: 127mg | Iron: 1mg
Will these freeze well?
They freeze very well Leona. Make sure to cool them completely and then wrap them really well. They should keep for 2-3 months.