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
Scale
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.
