Tall, fluffy, flaky buttermilk biscuits with crisp edges and soft, tender middles are just a few minutes away. Quick, easy, and with these secrets, you can make perfect biscuits every time.
I love biscuits, they are as part of my life as sweet teaand southern shade. Yes, I consider my biscuits to be as authentic as they come, coming from a Southern belle who has never lived above the Mason-Dixon line.
I’m going to teach you how to make tall and flaky biscuits even on days so hot it’d make the hogs smile.
And that’s hot. (I’m talking July in Texas with no air conditioning on the third floor, hot.)
Secret #1: White Lily self-rising flour. You need a soft, delicate flour with very little protein and some leavener in it. No eggs in biscuits, so there’s nothing else to help fluff up your dough!
Secret #2: Cold, cold, cold fats. Freeze (or refrigerate) your fat, whether it be bacon lard or some good ole Crisco, but I use high fat, sweet unsalted European butter which I get from the farmer’s market. Kerrygold butter is good to use for this.
Secret #3: Keep it all cold. And I do mean all of it. Flour, butter, buttermilk, the cutter you use. All of it. The colder it is the better. Not frozen, of course, but incredibly cold so that the butter can’t melt and ruin your light, delicate biscuits.
Secret #4: Don’t twist your cutter. If you do, you close off the layers and lose the height for your biscuits before you even bake. You’ll end up with a short, dense, heavy biscuit. Just use an up-and-down motion, don’t twist. Press Down, Lift Up.
Secret #5: Don’t roll your dough out. You want these barely man-handled. After combining the ingredients, gently and quickly make the dough into a rectangle about 1-inch thick.
Secret #6: When you fold your dough, do it in thirds for quicker layers. Or in halves, to make perfect layers.
Secret #7: Shove everything in the freezer before baking. Those layers need to stay layered right before hitting that hot, hot pan in that hot, hot oven.
Secret #8: Space. Keep your buttermilk biscuits apart on the sheet, the crunchier the edges. Keep them close, you get a fully soft biscuit.
- 2¼ cups White Lily self-rising flour, cold
- 6 tablespoons unsalted butter, extremely cold and cubed
- 1 cup buttermilk, very cold
- ½ tsp kosher salt
- 1 tbsp butter, melted
- Extra flour for hands and surface
- Preheat oven to 450 degrees F. In a large bowl, cut the butter into the flour with a pastry blender/pastry cutter. Blend until the butter is the size of peas. Pour in buttermilk and gently stir with spoon until dough is just put together and the flour is a shaggy dough, do not over mix .
- This is optional, but cover your dough with plastic wrap and put in the fridge for five to ten minutes to cool the dough or keep it cold while you clear your workspace.
- Working quickly, take your dough and mold it into an ½-inch thick rectangle on a well-floured surface using your well-floured hands. Fold dough in thirds or cut in half and flatten out again. Repeat this quickly, about three or four times. You've just created layers.
- Flatten into a ½-inch thick rectangle once again using well-floured hands. Using a biscuit cutter or glass cup that has been floured, use the press down/lift up motion to cut out biscuits as close to one another as possible and transfer them onto a parchment lined baking sheet or plate (whatever fits in your freezer). Freeze for 2-5 minutes.
- Put biscuits on parchment lined baking sheet, either against each other for soft edges or apart for crisp edges, and put into the oven for 15-17 minutes. They should be slightly golden brown, tall, and fluffy. Brush with melted butter.
- Eat hot, with homemade honey butter, or drizzle a little honey on top. Spread some jam in the middle, get some gravy, whatever your heart desires.