Description
These big fluffy buttermilk biscuits will simply melt in your mouth and they’re so versatile, whether you’re slathering them with jam or pouring gravy over them. They are delicious!
Ingredients
Units
Scale
- 1 cup plus 1 tablespoon full-fat buttermilk, cold
- 1/2 cup (1 stick) unsalted butter
- 2 cups self-rising flour, spoon & leveled
- 1 teaspoons baking powder
- 2 teaspoons sugar, (optional)
- 2 tablespoons unsalted butter, melted
Instructions
- Melt the butter. Add the butter to the cold buttermilk and mix the two together. The buttermilk will look sort of clabbered but that’s okay. Place the buttermilk mixture in the freezer for 15 minutes.
- Meantime, preheat oven to 450 degrees. Grease an iron skillet and set aside.
- Add the dry ingredients to a large mixing bowl and mix well. Make a well in the center of the flour. Pour the buttermilk/butter mixture into the center. Using a rubber spatula, gently mix the flour and buttermilk until combined and shaggy looking. The dough should be slightly wet, and it should pull away from the sides of the bowl when mixing.
- Transfer the dough to a lightly floured work surface. Lightly knead the dough about 3 to 4 times
- Using your hands, pat the dough out to a thickness of about 3/4 to 1-inch. Using a a 2.5 inch biscuit cutter, cut out the biscuits, making sure to not twist the cutter. Cut straight down back up.
- Place the biscuits sides touching in the greased skillet. Bake until the biscuits are golden brown on top, about 22 to 25 minutes and remove from oven.
- Brush melted butter on the tops.
Notes
- If you don’t have self-rising flour you can substitute 2 cups of AP flour, plus 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt.