If you’ve ever craved biscuits that are impossibly flaky, buttery, and downright comforting, then you’re about to fall head over heels. This Ruby Slipper Buttermilk Biscuits Recipe is a true southern treasure, delivering tender layers with a golden crust that practically melts in your mouth. Whether you’re serving them at a family breakfast or a casual dinner, these biscuits bring warmth, simplicity, and a touch of nostalgia with every bite.
Ingredients You’ll Need
One of the best things about this Ruby Slipper Buttermilk Biscuits Recipe is how straightforward and essential the ingredients are. Each one plays a crucial role in crafting those fluffy, tender layers you’re aiming for, from the tang of buttermilk to the richness of butter and the perfect rise from self-rising flour.
- Self-rising flour: About 9½ cups, it provides the light, airy structure for your biscuits without needing extra leaveners.
- Cold butter: Two sticks, grated to evenly distribute buttery goodness that creates flakiness in every bite.
- Buttermilk: Two cups, lending tang and moisture that help the biscuits rise beautifully while keeping them tender.
How to Make Ruby Slipper Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350ºF and lining a baking pan with parchment paper. This setup ensures perfectly baked biscuits with a golden crust that won’t stick or burn.
Step 2: Combine Flour and Butter
In a large bowl, toss the self-rising flour and grated cold butter together gently. You want the butter pieces to be coated but still visible—these pockets will create the flaky layers once baked.
Step 3: Add Buttermilk in Two Parts
Pour in half of the buttermilk, stirring just enough to moisten the mixture. Then add the rest and combine gently. Avoid overmixing here to keep the biscuit texture tender and light.
Step 4: Knead the Dough Slightly
Turn the dough onto a floured surface and knead just until everything comes together. Over-kneading can make the biscuits tough, so keep it light and loving.
Step 5: Fold and Press
Fold the dough over onto itself three times, then press it down to about 1½ inches thick. This folding technique helps build the biscuit’s layers without complicated rolling.
Step 6: Cut Out the Biscuits
Use a 3-inch cutter to stamp out your biscuits and place them on the parchment-lined pan. This gives you those perfect round biscuits with soft edges and a slightly crispy top.
Step 7: Reuse the Dough
Gather the leftover dough, press it together gently, and repeat the kneading and cutting steps until all dough is used. Every bit counts toward a delicious batch!
Step 8: Bake to Golden Perfection
Bake for 20 to 25 minutes until golden brown. For an extra touch of indulgence, brush the hot biscuits with melted butter right after they come out of the oven—this adds a beautiful shine and extra flavor.
How to Serve Ruby Slipper Buttermilk Biscuits Recipe
Garnishes
These biscuits are a perfect canvas for so many toppings. You can go classic with a pat of butter and a drizzle of honey, or get adventurous with jam, sharp cheddar, or even a dollop of flavored cream cheese. Their flaky layers soak up spreads beautifully.
Side Dishes
The Ruby Slipper Buttermilk Biscuits Recipe pairs wonderfully with hearty southern staples like sausage gravy, crispy bacon, or a fresh fruit salad for breakfast. For lunch or dinner, try serving them alongside fried chicken, collard greens, or a creamy soup to round out your meal deliciously.
Creative Ways to Present
Try slicing warm biscuits in half and filling them with fried chicken or your favorite sandwich fixings—these make for incredible sliders at any casual gathering. Or stack them with scrambled eggs and cheese for a show-stopping breakfast sandwich that everyone will ask you to make again.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Ruby Slipper Buttermilk Biscuits Recipe, store them in an airtight container or resealable bag at room temperature for up to two days. Be sure to keep them away from moisture to preserve their flaky texture.
Freezing
These biscuits freeze beautifully! Place cooled biscuits in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They’ll keep well for up to three months, ready for a quick treat when you need it.
Reheating
To reheat, pop the biscuits in a preheated oven at 350ºF for about 10 minutes or until warmed through and crisp again. Avoid microwaving if possible, as that can make them soggy. A little fresh butter after reheating goes a long way to reviving that fresh-baked magic.
FAQs
Can I use regular flour instead of self-rising flour?
Yes, but you will need to add baking powder and salt on your own to mimic self-rising flour. The standard ratio is 1 cup of flour with 1½ teaspoons baking powder and ½ teaspoon salt.
Why is my biscuit dough sticky?
Buttermilk adds moisture, so a slightly sticky dough is normal. Just make sure to flour your surface and hands when kneading to prevent too much sticking without overworking the dough.
How can I make these biscuits flakier?
Keep your butter cold and don’t overmix the dough. Those cold butter bits create steam during baking, which forms lovely flaky layers.
Can I make this dough ahead of time before baking?
Absolutely! You can prepare the dough, cut out the biscuits, and refrigerate them for up to 12 hours before baking. Just cover the pan tightly to prevent drying.
What’s the best way to cut biscuits for minimal dough waste?
Pressing the cutter straight down without twisting helps seal the edges for better rise. Gather scraps gently and press them again rather than rolling out too thin to keep the biscuits tender.
Final Thoughts
There’s something truly special about homemade biscuits that just can’t be beat, and this Ruby Slipper Buttermilk Biscuits Recipe brings all the warmth and joy you want from a classic southern side. Once you try them, you might just find yourself baking these flaky, buttery beauties again and again. So grab your bowl and butter, and start whisking up a batch—we promise these biscuits will quickly become a beloved favorite at your table.
Print
Ruby Slipper Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 biscuits
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Ruby Slipper Buttermilk Biscuits are flaky, buttery biscuits made with self-rising flour and buttermilk. These delightful biscuits are perfect as a side for breakfast or dinner, offering a tender crumb and a golden crust, achieved by gently incorporating cold butter into the flour and baking to perfection.
Ingredients
Ingredients
- 2½ lb self-rising flour (approximately 9½ cups)
- ½ lb cold butter, grated (2 sticks)
- 2 cups buttermilk
Instructions
- Preheat Oven: Preheat your oven to 350ºF and line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Flour and Butter: In a large bowl, combine the self-rising flour and grated cold butter. Toss gently to coat the butter evenly with the flour, which helps create a flaky texture.
- Add Buttermilk: Gently mix in half of the buttermilk into the flour and butter mixture, then add the remaining buttermilk and combine carefully without overmixing.
- Knead Dough: Knead the dough until just combined, then transfer it to a floured surface to avoid sticking during further handling.
- Fold and Press Dough: Gently knead the dough a few times, adding flour if sticky. Fold the dough over itself three times and press it down to about 1-1/2 inch thickness to create layers.
- Cut Biscuits: Use a 3-inch biscuit cutter to cut out biscuits from the dough and place them on the prepared baking pan, maintaining some space between each piece.
- Re-roll Dough: Gather the unused dough pieces, press together, knead lightly, and continue cutting biscuits until all dough is used.
- Bake Biscuits: Bake the biscuits for 20 to 25 minutes until golden brown on top. For a richer finish, optionally brush the warm biscuits with melted butter before serving.
Notes
- Ensure the butter is very cold and grated for better incorporation and flakiness.
- Do not over-knead the dough to keep the biscuits tender and flaky.
- Use parchment paper for easy removal and cleanup.
- For extra flavor, brush the baked biscuits with melted butter immediately after baking.
- Self-rising flour already contains baking powder and salt, so no additional leavening or salt is needed.
