These fluffy Southern Buttermilk Biscuits are made from scratch with a "tried and true" technique that gives you a tender biscuit filled with lots of flaky layers.
Add the flour to a large bowl. Cut the chilled butter into pieces then blend with a pastry blender until you have rough pea sized pieces. If using frozen butter then use a grater to grate into the flour then mix.
Pour in the chilled buttermilk, and stir until just combined. If to crumbly add more buttermilk but do not overwork at this step.
Pour dough out onto a lightly floured surface. Pat into a large rectangle then fold ⅓ over, and the remaining ⅓ over. Flip pat into a large rectangle then repeat the last step twice.
Pat the dough out to 1-inch thick, and cut with a 2-inch biscuit cutter. Put the biscuits onto an ungreased baking sheet. Continue to pat out the dough to make biscuits until all of the dough is used.
Bake for 10-12 minutes or until the biscuits are lightly golden. Melt the remaining 2 tablespoons of butter. Remove biscuits from the oven, brush tops with butter, and then flip to brush the bottoms. This also prevents the bottoms from continuing to cook and burn.
Serve immediately or store for up to one week in an airtight container.
Notes
Use a high quality self rising flour like White Lily
Work quickly
Use chilled butter and buttermilk
Bits of butter in the dough is normal, and creates flaky layers
Do not overwork the dough
If you don't have self rising flour then all purpose flour can be used
Whisk into the flour 1 teaspoon of salt and 3 teaspoons of baking powder to make self rising flour