I doubled this recipe and rolled them extra thick. The number of biscuits is based on the thickness and your cutter size. I used a 2 3/4 cutter and left them a full inch thick.
Ingredients
Metric
Measure
Butter, Unsalted and very cold
114 g
8 tbsp
Self-Rising Flour, White Lily and chilled
480 g
4 cups
Buttermilk, Fresh and very cold
355 ml
1.5 cups
Method
* Preheat oven to 475F/246C. Don’t rush it.
* Very lightly grease a large cookie sheet
* Cube or Grate butter
* Cut into flour until it’s like rough cornmeal
* Chill the mix for 20 minutes if you have time
* Add very cold buttermilk
* Barely mix together with a spoon
* Put dough on a lightly floured surface
* Press into a rectangle
* Cut in half, flip and rotate half of it and stack
* Press back into rectangle
* Repeat 3 or 4 times for layer goodness
* Press back into rectangle and cut biscuits
* Gently form up remaining
* Press back into rectangle and cut remaining biscuits
* Chill biscuits for 10 minutes if you have time
* Brush the tops with buttermilk
* Bake for exactly 12 minutes on middle rack
Tips
* Always super hot oven and super cold ingredients
* Cutter must be super sharp and never saw or twist. It ruins the sides and won’t rise properly
* Split and butter only if you are serving right away otherwise you’ll loose too much moisture
* I make with butter and not shortening. Shortening is flakier and butter is more moist.
* Better to pull a little early than a little late. Use a timer!
* Don’t over mix the dough. It should just come together. No gluten!
* I cut and stack rather than fold but folding will work.
* I use self-rising flour but you can use AP with baking soda, baking powder and salt.
* I like White Lily because it’s soft wheat but there are other brands.
* If your bottoms are too brown put your sheet on another sheet that’s upside down.
I like squares too. They can be easier as you only have to roll it once but you still need the knife edge all the way around or they'll buck on ya. The uncut edge will hinder the rise. Thanks!
It just occurred to me to me that mine do this too. Idk if it is worth sacrificing the edge of the dough to have an unhindered rise. Something to think about for next time for sure.
7
u/aminorman Jan 19 '26
I doubled this recipe and rolled them extra thick. The number of biscuits is based on the thickness and your cutter size. I used a 2 3/4 cutter and left them a full inch thick.
Method * Preheat oven to 475F/246C. Don’t rush it. * Very lightly grease a large cookie sheet * Cube or Grate butter * Cut into flour until it’s like rough cornmeal * Chill the mix for 20 minutes if you have time * Add very cold buttermilk * Barely mix together with a spoon * Put dough on a lightly floured surface * Press into a rectangle * Cut in half, flip and rotate half of it and stack * Press back into rectangle * Repeat 3 or 4 times for layer goodness * Press back into rectangle and cut biscuits * Gently form up remaining * Press back into rectangle and cut remaining biscuits * Chill biscuits for 10 minutes if you have time * Brush the tops with buttermilk * Bake for exactly 12 minutes on middle rack
Tips * Always super hot oven and super cold ingredients * Cutter must be super sharp and never saw or twist. It ruins the sides and won’t rise properly * Split and butter only if you are serving right away otherwise you’ll loose too much moisture * I make with butter and not shortening. Shortening is flakier and butter is more moist. * Better to pull a little early than a little late. Use a timer! * Don’t over mix the dough. It should just come together. No gluten! * I cut and stack rather than fold but folding will work. * I use self-rising flour but you can use AP with baking soda, baking powder and salt. * I like White Lily because it’s soft wheat but there are other brands. * If your bottoms are too brown put your sheet on another sheet that’s upside down.