Buttermilk Biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Add buttermilk; stir just until the dough clings together. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.

The instructions below are precise for a reason and should be followed as written. Generously brush the tops of biscuits with buttermilk. But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. You can cook Buttermilk Biscuits using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Buttermilk Biscuits

It's 3 Cups of Self Raising Flour.
It's 1 tsp of Salt.
Prepare 2 Tbsp of Sugar.
You need 1 Cup of chilled Buttermilk.
You need 120 g of Unsalted Butter chilled and cut into small cubes.

Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher.

Buttermilk Biscuits instructions

Turn on the oven to 220 degrees.
Ensure that all the ingredients are very cold. Put flour in a bowl and add salt and sugar. Mix well using a spoon or fork..
Add butter and cut it in with a fork but ensure that there are small chunks still left in the flour..
Add buttermilk and mix gently with a wooden spoon until just combined. Do not overwork the dough. On a floured surface gather the dough together roughly and spread it out with your hands to a thickness of about 3/4 of an inch. Alternatively, roll it out gently with a rolling pin to the same thickness..
Using a round cookie cutter, cut all the biscuits and place them on a greased baking sheet. Gather together the left over dough and cut it out gain without overworking it..
Brush the top of the biscuits with leftover buttermilk or melted butter..
Pop in the oven and bake for 15 to 20 minutes until lightly golden..
Serve hot with gravy or just on their own. Yum!.

This is my go-to biscuit recipe for biscuits and gravy! It can be easily made by pulsing the cubed butter into the flour using a food processor, then adding just enough buttermilk for a nice moist dough (also pulsed in using the food processor). Be sure to use parchment paper when baking. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.