My mother made the best little buttermilk biscuit bites I’ve ever had. Like all old-fashioned buttermilk biscuits, the ingredients are simple; flour, butter, buttermilk & sugar. She didn’t make them often but when she did maaaaaan I would wait by the oven and watch them as they rose.
You’d think she had baked some cookies from the way me and my siblings crowded around that oven waiting for them to come out. I’m not sure why she always used a pizza cutter but I’ve tried this recipe with a regular biscuit cutter and it’s just not the same. These biscuits were destined to be little cute squares.
There is no denying that real butter makes real biscuits so don’t substitute here or the White Lily flour if you can help it. These buttermilk biscuit bites are like a cross between a biscuit and roll. They are soft, fluffy, moist, tender, flaky, buttery, melt-in-your mouth, can’t eat just one GOOD!
Slather them with some honey butter, stuff some sausage or apple butter in between or just eat them plain, my favorite way! I even like these biscuits cold and I normally hate cold biscuits.
They’re easy, simple and old-fashioned, all the stuff good recipes are made of.
Watch me make these buttermilk biscuit bites from start to finish!
- 2 cup self-rising White Lilly flour
- 1 Tablespoon sugar
- 5 Tablespoons cold butter
- 1 cup buttermilk (may not need all of it)
- In a large bowl whisk flour and sugar until combined
- Grate cold butter into the flour mixture
- Use your hands or a pastry cutter to cut in the butter until it is well incorporated and the mixture ins fine, with small crumbs.
- Gently stir in the buttermilk a little at a time, use just enough until flour is moistened. Stop stirring as soon as the flour is combined. Do not over stir.
- Let the dough rest for 20 minutes.
- Flour your work surface with all-purpose flour.
- Turn your dough onto the floured surface.
- Sprinkle the top of dough and your hand with flour.
- Gently pat the dough out into a rectangle shape.
- Fold the rectangle in half, turn the the dough clockwise and gently pat back out into a rectangle. Use only enough flour needed to keep the dough from sticking.
- Repeat this process about 5 times. This will create layers in the dough. Be careful not to pat too firmly or you will press out the layers.
- Pat the dough back out into a rectangle one last time about 1/2 inch thick
- Use a pizza cutter and make strips in the dough lengthwise and widthwise to create 2 inch squares.
- Grease a baking sheet and place biscuits about 1-2 inches apart on the baking sheet.
- Refrigerate until cold (about 15 minutes)
- Meanwhile preheat the oven to 425.
- Brush the biscuits with melted butter.
- Bake for about 8-12 minutes. They will not brown much so be careful not to over bake. The bottoms should be gold brown.
- Brush with butter again when they come out of the oven (optional)
- Serve hot!
These biscuits bites reheat beautifully!
I’ve never made these with any other flour beside White Lily. Be sure to use self-rising.
Don’t use too much buttermilk, only enough to moisten and dissolve the flour.
Don’t overstir. Stir just until buttermilk is worked in and stop.