Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix together using one hand or a rubber spatula, bringing the flour from the sides of the bowl into the buttermilk, just until a shaggy dough forms.

Take biscuits out of the freezer. Use a pastry brush to lightly brush the top of each biscuit with melted butter and a pinch of flaky salt. BBR Biscuit-making tip #6: That extra touch of the melted butter and flaky salt is the icing on the proverbial cake…in this case, biscuit. The frozen biscuits soak up that extra buttery topping so beautifully…swoon 🧈 Let’s Talk About Types Of Flour Listen, a good buttermilk biscuit is like a swoon-worthy chocolate chip cookie. Homemade biscuits might cause one to sweat and run for those store-bought refrigerated biscuits (ahem, and ain’t nothing at all wrong with them btw!). However, scratch-made biscuits are truly phenomenal, peeps. Buttermilk biscuits are a quintessential southern staple and downright delicious. Cake or pastry flour: For the most tender biscuits, I recommend using either cakeflour or pastryflour. These types of flour produce an extra tender, melt-in-your-mouth baked good because of the lower protein content associated with them as opposed to traditional all-purpose flour. Feel free to use all-purpose flour as a substitute, but be mindful of my note on overall biscuit texture. We’ll chat much more on this, further below.

Nutrition Facts

RE-FLOUR. Once you are working through your pat-and-fold process, you will need to keep your flour handy. Scatter a little more under the dough as you work and re-flour your hands. It’ll make your biscuit life easier. Promise. These extra tender, fluffy biscuits are made with 6-ingredients that you likely have on hand. Homemade buttermilk biscuits are a lot easier than you think; I got you covered with step-by-step photos and plenty of tips galore! ♡ Can I use all-purpose flour? Again, yes, but cake or pastry flour is recommended for the most fluffy, tender-crumb buttermilk biscuits.

Cast-iron skillet baking: Sometimes I like to place my biscuits inside of a cast-iron skillet to bake. Because of that cast-iron, magical touch, the underside will take on an even crispier bottom, gahhh. Not all flour is the same, so let’s discuss. Cake flour and pastry flour are considered fine-textured soft flours with a lower protein content than traditional all-purpose flour. Pastry flour has approximately 9 percent protein, and cake flour comes in a bit lower at 7-8 percent. And traditional, pantry staple all-purpose flour has about 10-12 percent. ⇢ The lower the protein content (less gluten), the more tender, light, and airy baked goods will be. Storing leftover biscuits: Keep leftover biscuits stored inside of an airtight bag or container. They’ll keep on the counter or in the fridge for 4-5 days.OH! One more thing. These biscuits are so big fat fluffy that sometimes they are lobbed over sideways when they bake. I kind of love the homemade charm that lends and I am going to split the biscuit to add jam or bacon anyway, so it’s good for me. Perfectionists beware ? I also have other biscuit recipes!

Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour.Can I freeze unbaked biscuits? If you don’t want to bake all your biscuits off at one time, yes. Store unbaked biscuits inside of an airtight baggie and they’ll keep frozen for 2-3 months. The frozen biscuits can be baked right away, no need to thaw, just add a few more minutes to their baking time. Biscuit servings: This recipe makes 12 large biscuits or about 16 medium-sized biscuits, depending on how you cut/stamp the dough. In a large mixing bowl, combine the flour, baking powder, granulated sugar, and sea salt and whisk until well blended. Add the butter into the bowl and toss to coat. Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.