Buttermilk Biscuits



  • 4 Cups White Lilly Self Rising Flour
  • 1 Tbsp Salt
  • 1 Tbsp Sugar
  • 4 oz butter (frozen, grated)
  • 1 1/2 Cups Buttermilk (whole fat)
  • AP Flour as needed
  • 2 oz. butter, melted


Oven to 425
Sift flour, sugar, and salt together into a large mixing bowl. Grate butter over the top of the flour and mix in with hands until all the butter is coated in flour. Make sure to break up any large clumps of butter and evenly distribute it. Make a well in the center of flour. Next, pour all but 1/4 cup of the buttermilk into the well. Start to slowly incorporate the flour into the buttermilk by running your hand around the edges of the bowl. Do not knead. Be careful not to overwork the dough. Once the dough starts to come together, stir it 8 times until it is a mass. If it feels too dry, add the remaining 1/4 cup of buttermilk. (Depending on the day, humidity, flour, and type of buttermilk used the mixture could be too wet or too dry.)

Place dough onto floured work station and begin to fold it over itself, pressing down into a 3/4 inch square after each fold. Fold over 4 times. You need to work the dough enough to ensure it holds together and forms gluten, but not too much to make the biscuit tough. After it is folded and feels moist on the inside but not sticky on the outside, dip your cutter into flour, tap onto work surface, and cut your biscuits. Place them side by side, touching, onto a buttered sheet tray. Brush the tops of the biscuits with buttermilk, bake for 14-18 minutes. Remove from oven, brush with melted butter and sprinkle with flaky sea salt. Enjoy!!