A recipe for fluffy, flaky three-ingredient buttermilk biscuits.
- 2 cups self-rising flour (White Lily recommended)
- 6 tablespoons salted butter
- 2/3 cup buttermilk (you may need a little more)
- Place flour in a bow and grate butter into flour. Use a spatula to stir together flour and butter until flour coats butter.
- Add buttermilk and use a spatula to stir dough. Stir until dough comes together but be careful not to overmix. If dough seems dry and crumbly and isn’t coming together, add a little more buttermilk.
- Turn dough ball out onto a floured clean countertop.
- Fold dough about 10 times using your hands to build layers.
- Press dough out to about 3/4 inch thickness.
- Place a little bit of flour in a small bowl. Dip biscuit cutter into flour and then press it straight down into the dough and pull it straight out. Do not twist or turn dough with cutter.
- After first cut, gather dough scraps and spread them back out to 3/4 inch. Cut again. Do this until you are out of dough. You can make a little dough ball out of last bit of scraps. Place cut biscuits onto a plate or baking sheet. (Not the cast iron you are going to cook them on.)
- Preaheat oven to 450. While oven is heating, place biscuits in the fridge to chill slightly.
- Once oven is ready, remove biscuits from fridge and place them onto a cast iron pan. You can also use a heavy-duty baking sheet.
- Bake biscuits for 8-10 minutes, or until golden on top.
- Immediately remove biscuits from cast iron or baking sheet so the bottoms don’t continue to bake and burn.
- Enjoy…for a little bonus brush some melted butter on tops of biscuits!
Biscuits can be prepped through placing cut biscuits in fridge and then covered and baked later.