Ruby Slipper Buttermilk Biscuits
These Ruby Slipper Buttermilk Biscuits are light, flaky, and bursting with buttery goodness. Perfect for any meal!
Servings: 12 servings
Ingredients
- 2 lb self-rising flour (approximately 9 cups)
- 2 sticks cold butter (grated)
- 2 cups buttermilk
Instructions
- Preheat your oven to 450°F (232°C). This high temperature is key to achieving that golden brown exterior!
- In a large mixing bowl, combine the self-rising flour and grated cold butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Pour in the buttermilk and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Turn the dough onto a lightly floured surface. Pat it down gently with your hands until it’s about 1-inch thick.
- Using a cookie cutter, cut out rounds from the dough. Place the biscuits on a baking sheet lined with parchment paper, leaving a little space between each one.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
- Remove the biscuits from the oven and let them cool for a few minutes. Serve warm with your favorite toppings, such as honey, butter, or gravy.
Equipment
- Baking Sheet
- Mixing Bowl
- Grater
- Rolling Pin
- Pastry cutter or fork
- Cookie cutter
Notes
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the biscuits in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months.
- To reheat, bake from frozen at 350°F (175°C) for about 15 minutes, or until warmed through.