With only three simple ingredients, these awesome foolproof buttermilk biscuits come together very nicely, require very minimal kneading, and are a fairly easy g0-to breakfast item to prepare. And real Southern buttermilk biscuits are, hands down, one of life's truest culinary pleasures. Follow the directions and handle the dough as little as possible. Serve hot out of the oven shmeared with butter, your favorite jam or jelly, and/or drizzled with honey (plus faux maple sausage and a side of hominy grits, of course.)
Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together with flour in a medium bowl. Chill 10 minutes. Make a well in the center of the flour mixture. Pour buttermilk into the well, and stir 15 times (no more, no less). (The dough will be slightly sticky.) Turn dough onto a lightly floured surface. Lightly sprinkle flour over the top of the dough. Using a lightly floured rolling pin, roll dough into an approximate 3/4-inch thick rectangle (about 9x5 inches). Fold dough in half so short ends meet. Repeat process 4 more times. (This helps creates "layers" for a flakier biscuit.) Roll dough to an approximate 3/4-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed. Place cut dough rounds on a parchment paper-lined cookie/half-sheet pan. (Dough should be touching, as this helps the biscuits rise better.) Bake for 10-12 minutes, or until lightly browned. Brush with melted butter. Serve immediately. Enjoy, y'all.
*White Lily Flour is made from soft red winter wheat, which contains less gluten protein than other basic flours. This helps to make tenderer, lighter-textured, fluffier biscuits. Click here to learn more.