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Homemade Ruby Slipper Buttermilk Biscuits photo

Ruby Slipper Buttermilk Biscuits

Fluffy, flaky, and bursting with flavor, these Ruby Slipper Buttermilk Biscuits are a must-try for any breakfast lover!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits:
  • 2 lbs self-rising flour (approximately 9 cups)
  • 2 sticks cold butter (grated)
  • 2 cups buttermilk

Equipment

  • Mixing bowl
  • Whisk
  • Grater
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Cutting board

Method
 

Instructions
  1. Preheat your oven to 450°F (232°C).
  2. In a large mixing bowl, add the self-rising flour. Use a whisk to aerate the flour and remove any lumps.
  3. Grate the cold butter directly into the bowl of flour.
  4. Using your hands or a pastry cutter, gently mix the grated butter into the flour until it resembles coarse crumbs.
  5. Make a well in the center of your flour mixture and pour in the buttermilk. Stir gently until just combined.
  6. Flour your work surface lightly and turn the dough out onto it. Pat the dough into a rectangle about 1 inch thick.
  7. Fold the dough over itself three times and cut out your biscuits using a biscuit cutter.
  8. Place the cut biscuits on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
  9. Remove the biscuits from the oven and let them cool for a few minutes on a wire rack. Serve warm.

Notes

  • Ensure your butter is extremely cold for the best texture.
  • Don’t overmix the dough to avoid dense biscuits.
  • Add herbs or cheese for a savory twist.