Can I use all-purpose flour?

Yes, the biscuits will be denser, and you will need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of flour. But using White Lily self-rising flour or pastry flour combined with the mentioned baking powder and salt will give you the best results.

Can I freeze these biscuits?

Yes!! For best results, freeze the cut but unbaked biscuits in an air-tight container for up to three months. Then just bake from frozen!

Southern Buttermilk Biscuits with Self-Rising Flour

Name: Southern Buttermilk Biscuits with Self-Rising Flour
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 2 3/4 cups self-rising flour; 1 cup buttermilk; 1/2 cup butter + 1/4 cup melted for brushing; 1 tablespoon honey

Description

These are the best buttermilk biscuits with self-rising flour around! They are tender and are and full of butter and buttermilk flavor, no bland biscuits here!

Ingredients

Units Scale

2 3/4 cups self-rising flour
1 cup buttermilk
1/2 cup butter + 1/4 cup melted for brushing
1 tablespoon honey

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Instructions

Preheat the oven to 450 degrees
Cut the butter into the flour using your hands until the butter is pea size.
Add in the buttermilk and honey and mix until a dough forms.
Turn the dough out onto a lightly dusted surface.
Press or roll the dough into a 1/4 inch rectangle and fold the dough onto itself in thirds. Like you would fold a sheet of paper. Press or roll the dough out to 1/4 inch again and repeat the fold. Press or roll out the dough out again to a 1/4 inch rectangle.
Using a floured cutter cut out your biscuits and place them right next to each other on a lined baking sheet. Having all your biscuits touching will help them to rise.
Brush with melted butter.
Bake for 13-15 minutes.
Brush with more melted butter.