Miss Biscuits’ Classic Buttermilk Biscuits

Makes 8-10 tall, fluffy biscuits

Ingredients

2 cups (250g) self-rising flour (White Lily preferred for tenderness)
1 tsp sugar (optional, the old guard skips it)
1/4 tsp baking soda (if using fresh buttermilk)
1/2 cup (115g) very cold unsalted butter (or half butter, half lard)
3/4 cup (180ml) very cold full-fat buttermilk
1-2 tbsp melted butter, for brushing hot biscuits

Method

1. Preheat & Prep
Preheat oven to 230°C (450°F). Place your cast iron skillet or baking sheet in the oven to heat up.

2. Cut the Fat into the Flour
Whisk the self-rising flour and sugar (and baking soda, if using) in a large bowl. Cut the very cold butter into small cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter lumps. Work quickly to keep it all cold.

3. Add the Buttermilk
Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together shaggily. It will look messy and a little dry in spots — that’s perfect.

4. Gentle Folding (The Secret Layers)
Turn the dough out onto a very lightly floured surface. Gently bring it together, then pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, turn it, and pat out again to 1 inch thickness. Do this fold only 2-3 times total. Overworking kills tenderness. Never use a rolling pin; just use your hands.

5. Cut the Biscuits
Pat the final dough to a full 1 inch (2.5 cm) thickness. Use a sharp, floured 2.5-inch round cutter. Push straight down — do not twist (twisting seals the edges and prevents a tall rise). Place biscuits touching each other in the hot skillet (this helps them climb).

6. Bake
Bake for 13-17 minutes until the tops are a deep golden brown. Brush with melted butter the moment they come out of the oven.

7. Serve
Eat immediately, split open with a pat of butter, a drizzle of honey, or some country ham.