Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix using one hand or a rubber spatula, bringing the flour from the sides of the bowl into the buttermilk, just until a shaggy dough forms. For the most luscious, tender-crumb buttermilk biscuits, I recommend using cake flour or pastry flour. But can I use all-purpose flour as a sub? Yes, all-purpose flour can be used interchangeably here. However, for the best textured biscuits that are tender and fluffy, use cake/pastry flour, friends 👌🏾 Notes, FAQs & More On Biscuits RE-FLOUR. Once you are working through your pat-and-fold process, you will need to keep your flour handy. Scatter a little more under the dough as you work and re-flour your hands. It’ll make your biscuit life easier. Promise.

Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to knead the dough, using the heel of your palms to work the dough just until it comes together, careful not to overwork. The biscuit dough should go from shaggy-like to a fully incorporated mass. There really is no Southern delight like a good ole Buttermilk Biscuit, y’all. They’re just so dang good, yuh! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾 Love Southern-forward eats? Don’t miss our: Moving with haste will ensure the cold ingredients are easy to work with and everything comes together nicely. BBR Biscuit-making tip #5: Do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise!Bake the frozen biscuits for 30 minutes, rotating the baking sheet after 15 minutes- until the biscuits have risen, and are golden brown. Serve hot out of the oven (ideally the best timing!) with a generous smear of softened butter or other accoutrements, if desired. Enjoy!

Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. BBR Biscuit-making tip #3: This is where the biscuit dough transforms from a shaggy-looking mess to a more solid, dough mass. Again, you want to knead the dough *just* until it comes together, careful not to overwork. Place the shaped biscuits onto the prepared baking sheet, arranging them about a 1/2-inch apart so the biscuits have room to puff up and rise. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. >> Note: do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise…chilled biscuits, chef’s kiss!

Cast-iron skillet baking: Sometimes I like to place my biscuits inside of a cast-iron skillet to bake. Because of that cast-iron, magical touch, the underside will take on an even crispier bottom, gahhh. Listen, a good buttermilk biscuit is like a swoon-worthy chocolate chip cookie. Homemade biscuits might cause one to sweat and run for those store-bought refrigerated biscuits (ahem, and ain’t nothing at all wrong with them btw!). However, scratch-made biscuits are truly phenomenal, peeps. Buttermilk biscuits are a quintessential southern staple and downright delicious.