Classic 3-Ingredient Southern Buttermilk Biscuits

Ingredients

• 2 cups of cold soft, winter wheat, self-rising Southern flour (like White Lily brand)
• 1/4 cup very cold butter, shortening or lard (I prefer butter)
• 3/4 cup cold real buttermilk

Instructions

1. 1

   Important! New to biscuit making? Scroll up and review the success tips and the step-by-step photos in the post above before starting!

2. 2

   Preheat oven to 500 degrees F. Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes.

3. 3

   Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly.

4. 4

   Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.

5. 5

   Put a bit of additional flour on the counter top and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not overhandle the dough.

6. 6

   Take the short sides of the rectangle and fold them in toward the middle. Turn the dough, gently press down into a rectangle again and fold again, repeat folding once more. Pat into desired thickness, usually 1/2 inch. This folding creates flaky layers in the biscuits.

7. 7

   Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits.

8. 8

   Transfer biscuits to the prepared skillet or baking pan and bake for 10 to 12 minutes, or until golden brown on top and cooked through.