Tulo

Self-Rising Flour Biscuits Recipe

Self-rising flour already has the baking powder and salt built in and evenly milled through the flour, so the leavening activates consistently without a separate measuring or whisking step, and cold butter cut into cold buttermilk keeps the dough cold enough to steam into distinct flaky layers instead of baking up dense.

Prep
15 min
Cook
15 min
Total
30 min
Servings
8

Ingredients

Servings8
  • 2 cups self-rising flour, plus more for dusting
  • 6 tbsp cold unsalted butter, cubed
  • 3/4 cup cold buttermilk

Nutrition per serving

Calories
199
Protein
4g
Carbs
25g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. 2Whisk the self-rising flour in a large bowl for about 15 seconds to redistribute the baking powder and salt that settle to the bottom of the bag.
  3. 3Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
  4. 4Pour in the cold buttermilk and stir with a fork just until a shaggy, sticky dough comes together. Stop as soon as no dry flour remains.
  5. 5Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle about 3/4 inch thick, fold it in half, and pat it out again. Repeat this fold once more.
  6. 6Pat the dough to a final thickness of 3/4 to 1 inch. Cut biscuits with a floured 2 1/2-inch round cutter, pressing straight down and lifting straight back up without twisting.
  7. 7Arrange the biscuits on the baking sheet so their sides touch each other.
  8. 8Bake for 12-15 minutes, until the tops are golden brown and the biscuits have risen tall.
  9. 9Brush the warm biscuits with a little melted butter if desired, and serve immediately.
How to Make Self Rising Flour

Tips & variations

  • No self-rising flour on hand? Whisk 2 cups all-purpose flour with 1 tablespoon baking powder and 3/4 teaspoon salt as a substitute.
  • Grate frozen butter on a box grater instead of cubing it for an even faster, more even distribution through the flour.
  • Stir 1/2 cup shredded sharp cheddar and a pinch of black pepper into the dough after cutting in the butter for cheddar-black pepper biscuits.
  • Re-roll only the dough scraps once. A second re-roll toughens the biscuits from overworking the gluten.

Storage & reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F (150°C) oven for 8-10 minutes to re-crisp the exterior. To freeze, cut biscuits and freeze unbaked on a tray until solid, then bag them; bake straight from frozen, adding 3-4 extra minutes.

Tips from the Tulo kitchen

  • Chill the cut biscuits on the tray in the refrigerator for 10 minutes before baking if the kitchen is warm; firmer butter holds its shape longer in the oven and gives a taller rise.
  • Measure self-rising flour by spooning it into the cup and leveling it off rather than scooping directly from the bag, which packs in extra flour and makes the biscuits dense.

FAQ

What is self-rising flour made of?

It's all-purpose flour pre-mixed with baking powder and salt, typically about 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of flour, so no separate leavening needs to be measured out.

Can I use milk instead of buttermilk?

Regular milk works but the biscuits will taste flatter and rise slightly less, since buttermilk's acidity reacts with the baking powder in the self-rising flour for extra lift. Stir 1 teaspoon lemon juice into the milk and let it sit 5 minutes as a partial substitute.

Why didn't my biscuits rise very tall?

Warm butter that melted into the dough before baking is the usual cause. Work quickly, use butter straight from the fridge, and chill the cut biscuits briefly if the kitchen is warm.

Can I make the dough ahead of time?

Yes. Cut the biscuits and refrigerate them, covered, for up to 24 hours before baking, or freeze them unbaked for up to 2 months.

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