Do not be intimidated by homemade biscuits. These simple biscuits can be whipped up in about 30 minutes with one big bowl, flour, some cold butter, cream cheese, buttermilk and a pinch of baking soda for extra lift.
I keep saying I am going to eat less white flour and fewer carbs, but I love to bake. Be it bread, pie or pizza. I love working with all kinds of dough- pie dough, pizza dough and oh my- biscuit dough.
Cold, cubed butter and cream cheese make the dough come together quickly. I like to scatter the cold ingredients into the bowl then work it with my hands, pour in the buttermilk and stir with a scraper until nice and shaggy. Pour the dough out onto a large piece of plastic to bring the dough together.
If you do not have SALTED butter, use about 1 tsp of sea salt. I prefer White Lily because it has a low protein count. If you cannot find White Lily in your local store, order it online HERE or use a flour with a low protein around 8.5%.
Jump to Recipe
Equipment needed for this recipe:
- Biscuit cutter
- parchment paper
- large baking sheets
- wire rack for cooling
- bench scraper for easy clean up
- rolling pin
Simple Mouth Watering Buttermilk Biscuits
Course: BreakfastCuisine: SouthernDifficulty: Medium10
servings15
minutes18
minutes192
kcalIngredients
2 cups self rising flour- preferably White Lily
6 TBSP salted butter, divided- melt 1 TBSP
1/4 cup cream cheese, softened
3/4 cup buttermilk
1/4 tsp baking powder- for extra lift
Directions
- Pre heat oven to 500 degrees- make certain oven is very clean. Position rack to the middle position in the oven
- To measure flour, fluff with a whisk or fork and spoon into dry measuring cup. Level with a knife. Place flour and baking powder in a very large mixing bowl.
- Using your fingers, “cut’ the 5 TBSP butter and cream cheese into the flour. It will eventually resemble crumbled cheese. Using a spatula, stir in the buttermilk.
The biscuit dough will be wet and shaggy. Turn the dough out onto a floured surface. Sprinkle a bit more flour onto the surface of the dough. Flour your rolling pin. Roll the dough into a rectangle about 1 inch thick. Press the edges tougher with floured fingers. Do not knead or fold over the dough. The less you fuss with it, the better. - Flour your biscuit cutter, and stamp out biscuits. Place each biscuit on a parchment lined baking sheet with the sides of each biscuit touching. Flour the biscuit cutter in between cuts to keep the dough from compressing. Roll up the remaining dough to cut more biscuits. Brush the tops of the biscuits with the 1 TBSP of melted butter.
- Place baking sheet in the oven and immediately turn heat down to 450 degrees. Bake until golden brown- about 16-18 minutes. Cool on a wire rack for 5 minutes.
Notes
- Use very cold hands to work the dough. Rub hands with an ice cube or run under cold water.
- If you prefer your biscuits a bit lighter, bake for 16 minutes. A bit darker and more crumbly?- 18 minutes.
- Make certain your oven is clean before baking these biscuits. Run your exhaust fan on high.
How to Freeze this recipe:
Prepare the biscuits up to step 5. Place biscuits on the parchment lined baking sheet and place in freezer for 1 hour. Remove and store biscuits an air tight freezer bag removing as much air as possible. Freeze up to 6 months. To bake: place biscuits, touching on a parchment lined baking sheet and bake 20-25 minutes. If they begin to brown too quickly, cover lightly with foil.
