I Taught Myself How to Make Flaky Buttermilk Biscuits
One thing about being a self-taught baker… I’m always going to figure it out. 😂
Today I made these easy, flaky buttermilk biscuits using self-rising flour, cold shortening, and buttermilk. No complicated ingredients; just learning how to work the dough properly.
The biggest thing I’ve learned with biscuits is DON’T OVERWORK THE DOUGH. Those little flakes of cold shortening are what help create those flaky layers. I folded the dough a few times, cut my biscuits, and baked them until golden.
Would you believe these were homemade? ☺️
Ingredients:
• 2 cups self-rising flour
• 5 tablespoons cold shortening, cut into small pieces
• ¾–1 cup cold buttermilk
Directions:
1. Preheat oven to 450°F.
2. Add self-rising flour to a bowl.
3. Cut in the cold shortening until you have small flakes/pea-sized pieces throughout the flour.
4. Add ¾ cup cold buttermilk and gently mix until the dough comes together. Add more buttermilk, 1 tablespoon at a time, if needed.
5. Turn dough onto a lightly floured surface.
6. Gently pat the dough into a rectangle. Fold it in half, pat it out, and repeat 2–3 times to create those flaky layers.
7. Pat dough to about ¾–1 inch thick and cut your biscuits straight down. Don’t twist the cutter.
8. Place biscuits close together on a baking sheet.
9. Bake for 10–13 minutes, or until golden.
10. Brush the tops with melted butter while they’re hot.
#cookwithlemon8 #lemon8challenge #selftaughtbaker #lemon8food #homemadebiscuits
When I first started making buttermilk biscuits, I found it crucial to really keep my ingredients cold, especially the shortening and buttermilk. This helps in creating those small flakes within the dough that, when baked, transform into the signature flaky layers. I always chill my baking tools and ingredients beforehand to maintain that temperature. Folding the dough gently multiple times without overworking it made a noticeable difference in how tender the biscuits turned out. One trick I picked up is not to twist the biscuit cutter but press straight down to cut the dough. Twisting seals the edges and prevents proper rising, which is essential for fluffy texture. Another tip is placing the biscuit dough pieces close on the baking sheet so they support each other and bake taller rather than spreading out flat. I also love brushing melted butter on the hot biscuits right after baking. It adds a shiny, delicious finish and extra moisture. Buttermilk is key here too—not just for flavor, but its acidity reacts with the self-rising flour to give a perfect rise and tenderness. This recipe is very forgiving and quick for a self-taught baker like me. If you’re nervous about working with dough, this simple method using self-rising flour removes the guesswork of measuring leavening agents. The method is straightforward, and the results are impressive enough to serve to guests or enjoy a cozy homemade treat anytime. Give it a try, and don’t hesitate to experiment with add-ins like herbs, cheese, or even a sprinkle of sugar for a sweet twist!
Looks delicious