Buttermilk Biscuits, anyone? Light, flaky, and ALWAYS delicious!!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt is lower in calories, and milk with vinegar is a budget-friendly substitute.

Preheat the oven to 450°F (232°C).

In a large bowl, add 4 cups of self-rising flour.

Grate 2 sticks of frozen unsalted butter using a box grater and add to the flour.

Mix the butter into the flour until it resembles pea gravel.

Add 3 cups of full-fat cultured buttermilk to the mixture.

Stir gently until the mixture comes together into a blob.

Dust a clean surface with flour to prevent sticking.

Dump the dough onto the floured surface, scraping out all the mixture from the bowl.

Sprinkle a little flour on top of the sticky dough and gently form it into a block shape.

Fold the dough over on itself several times to create layers.

Roll out the dough to about ½ inch thick using a rolling pin.

Prepare biscuit cutters and flour the edges to prevent sticking.

Cut out biscuits using the floured cutter, pressing straight down without twisting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens