Our Favorite Buttermilk Biscuit from Southern Living is an incredible addition to our family favorites. (Find this on myrecipes.com). The how-to-video displays a technique used to incorporate the butter which made my jaw drop. Ingenious!!! That’s right! No pastry blender required! Of course they insisted upon using White Lily Self-Rising Flour . They ALWAYS use White Lily Flour. I now understand why. It’s made with a soft winter wheat so it has less protein. Less protein means less gluten. Less gluten means more tender biscuits! I had to order the flour from Amazon since it was not available locally. You would have thought it was Christmas when the box arrived at the door. I couldn’t wait to get started making my Flaky Buttermilk Biscuits!
I used a box grater to grate the frozen butter. This secret technique helps to evenly distribute the fat within the flour to help make them light and fluffy. It’s chilled in the freezer. The buttermilk is added and you stir exactly 15 times.
It is rolled out with a rolling pin, instead of your hands to keep dough cold.
Serves: 12-14 biscuits
- ½ c. butter, frozen (1 stick)
- 2½ c. White Lily Self-Rising Flour
- 1 cup chilled buttermilk
- Parchment paper
- 2 T. melted butter
- Preheat oven to 475 degrees.
- Grate frozen butter with a box grater.
- Toss together with flour in a medium bowl. Chill in freezer for 10 minutes.
- Make a well in center of mixture. Add buttermilk.
- Stir EXACTLY 15 times. The dough will be sticky.
- Put dough on a floured surface and sprinkle lightly with flour.
- Flour rolling pin. Roll into a rectangle about 9" x 5" in size.
- Fold dough so short ends meet. Repeat rolling and folding process a total of 5 times.
- Roll to a ½" thickness. Cut with a 2½' floured round/square cutter.
- Reshape and roll any scraps, flouring as needed.
- Place biscuit rounds touching on a parchment paper covered jellyroll pan.
- Bake a 475 degrees for 15 minutes or until lightly browned.
- Brush with melted butter.