The Southern Secret to Perfect Homemade Buttermilk Biscuits (Only 4 Ingredients Required!)
These incredibly flaky buttermilk biscuits get their tender layers from a simple grated butter technique and bright flavor from fresh tomatoes. Ready in under an hour with no kneading required, they're perfect for brunch, dinner sides, or showcasing summer tomatoes.
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Equipment
Ingredients
- ¾ Cup Cold Butter
- 3 ½ Cups Self Rising Flour Or Sub 3 ½ Cup All Purpose Flour, 1 tablespoon Baking Powder, 2 teaspoon Salt
- 1 ¼ Cup Buttermilk Or Sub 1 ¼ Cup Regular Milk and 1 tablespoon Vinegar
- 1 Cup Tomatoes seeded and finely diced
- 1 Egg beaten (for egg wash)
Instructions
- Prepare the butter: Grate the ¾ cup cold butter using a box grater and place in the freezer for 10 minutes. This keeps the butter cold for maximum flakiness.
- Prepare the tomatoes: Rinse and cut the 1 cup tomatoes in half, remove all seeds completely (this prevents soggy biscuits), then dice into very small pieces. Pat thoroughly dry with paper towels.
- Combine dry ingredients: In a large bowl, combine the 3½ cups self-rising flour, prepared diced tomatoes, and frozen grated butter. Toss gently to distribute.
- Add liquid: Pour in the 1¼ cups buttermilk in three additions, stirring gently between each addition until just combined. The dough will look shaggy.
- Create layers: Turn the dough onto a lightly floured surface and gently bring together. Using a rolling pin, flatten to about ¾ inch thick, then fold the dough in half. Turn 90 degrees and repeat this flatten-and-fold process 5 more times. This creates the flaky layers.
- Shape and cut: After the final fold, roll the dough to 1½ inches thick. Cut into 8 even squares or rounds using a sharp knife or biscuit cutter. Place on a buttered and floured baking sheet, spacing 2 inches apart.
- Bake: Brush tops with the beaten egg. Bake at 375°F for 28-30 minutes, until golden brown on top. Serve immediately while warm.
Notes
Pro Tips:
- Keep butter as cold as possible throughout the process for the flakiest results
- Don't skip removing tomato seeds - excess moisture will make biscuits heavy
- Avoid overworking the dough; gentle handling keeps biscuits tender
- Use any ripe tomatoes, but Roma or cherry tomatoes work especially well
- Greek yogurt can replace half the buttermilk for extra tang
- Add fresh herbs like chives or basil with the tomatoes for extra flavor
Nutrition
Calories: 384kcalCarbohydrates: 42gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 186mgPotassium: 162mgFiber: 2gSugar: 3gVitamin A: 780IUVitamin C: 3mgCalcium: 61mgIron: 1mg
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