Buttermilk Biscuits with Self-Rising Flour

5 from 9 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Snack

Cuisine: American

Keyword: Butter, Flour

Servings: Servings

Calories: 461kcal

Author: Chloe

Ingredients

4 cups self rising flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
1 cup cold butter cubed
1 1/2 cups cold buttermilk plus more for the tops of the biscuits

US Customary - Metric

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.

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