Light and Crunchy Buttermilk Biscuits Recipe Video

In a large mixing bowl, use a pastry blender or fork to cut ½ cup cold butter into 2 ¼ cups self-rising flour, until mixture is crumbly and the consistency of coarse cornmeal. (Quick Tip 96 in bettyskitchen is about cutting butter into flour, if your need to see a demonstration.) Cover with plastic wrap and place in the refrigerator for 10 to 15 minutes. Add 1 ¼ cups buttermilk and stir, just until the flour mixture absorbs the buttermilk. Turn onto a floured surface and knead 6 to 8 times, adding flour, as needed. (Quick Tip 97 in bettyskitchen is about kneading dough, if you need to see a demonstration.) To make these biscuits into flaky, featherlight biscuits, press dough into a rectangle that is 9 inches by 5 inches by ¾-inch thick. Sprinkle with flour and fold dough into three sections, resembling a folded envelope, beginning with one of the 5-inch ends. Repeat this process two more times, each time beginning with a 9-inch by 5-inch by ¾-inch shape. (Quick Tip98 in bettyskitchen is about making featherlight biscuits, if you need to see a demonstration, or you may skip the featherlight process entirely.) Use a rolling pin to roll dough to ½-inch thickness on a floured surface. Cut into rounds using a 2-inch biscuit cutter and place the biscuits (touching) on a shallow baking dish that has been sprayed with cooking oil spray. Bake at 450 degrees (F), or until golden. Remove from oven and immediately brush with the 2 tablespoons melted butter. Serve immediately. These are great with jelly or preserves, and also with sausage or other gravies. I will be making a special gravy to go with these biscuits soon! Enjoy!!! Love, Betty
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