Pair these Easy Buttermilk Biscuits with gravy, jams, jellies, butter and other toppings.

Easy Buttermilk Biscuits

Easy Buttermilk Biscuits. (Stacey Little / Southern Bite)

Click here for the original recipe.

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients

• 2 cups White Lily Self-Rising Flour
• ½ cup cold unsalted butter
• ¾ cup cultured nonfat buttermilk
• 2 tablespoons unsalted butter, melted

Instructions

• Preheat the oven to 450 degrees and line a baking pan with a silicone baking mat or a piece of parchment paper.
• In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off.
• Cut the butter into the flour. You can use a pastry blender to cut the butter into pieces the size of a small pea. Or freeze the butter and grate it on a box grater, then stir the flour and grated butter together.
• Add the buttermilk and stir until just combined. The dough should be like thick mashed potatoes, but not too sticky. Add a little more flour if too sticky, or a little more buttermilk if it won’t hold together.
• Turn the dough out onto a floured surface and knead it a few times if it’s not holding together too well.
• Flatten the dough out into a rectangle and fold it over on itself in a tri-fold fashion. This helps to create those flaky layers.
• Continue lightly dusting the dough and the counter with flour to keep things from sticking.
• Flatten it out into a rectangle again and tri-fold once more. You’ll want to do this about three times.
• Flatten the dough out into a rectangle that’s about ¾ to 1 inch thick and use a floured, sharp 2- to 2½-inch biscuit cutter to cut the dough out using a quick up-and-down motion, being sure not to twist the cutter.
• Transfer the biscuits to the prepared baking pan, placing them nearly touching for soft, tender edges or farther apart for crunchier edges.
• Rework the dough and flatten it to cut out more biscuits. You should get between 10 and 12 biscuits.
• Brush the tops with the melted butter and bake for about 15 minutes or until golden brown.

Nutritional information – calories: 198 kilocalories; carbohydrates: 19 grams; protein: 4 grams; fat: 12 grams; saturated fat: 7 grams; polyunsaturated fat: 1 gram; monounsaturated fat: 3 grams; trans fat: 0.5 grams; cholesterol: 31 milligrams; sodium: 18 milligrams; potassium: 28 milligrams; fiber: 1 gram; sugar: 1 gram; vitamin A: 354IU; vitamin C: 0.2 milligrams; calcium: 9 milligrams; iron: 0.2 milligrams.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”