Ruby Slipper Buttermilk Biscuits

Ruby Slipper Buttermilk Biscuits – recipe from the Ruby Slipper/Ruby Sunshine restaurant. These are the BEST biscuits and super easy to make with only 3 ingredients – self-rising flour, butter, and buttermilk. Can make in advance and freeze for later. Great for an easy weekday breakfast or overnight guests. #biscuits #buttermilk

breakfast plate with buttermilk biscuits

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Homemade Buttermilk Biscuits

Over the past year, I have conquered my fear of making biscuits from scratch thanks to a couple of biscuit making classes at The Ruby Slipper in Gulf Shores, AL. Homemade biscuits were always we’re so intimidating to me, but, with the help of the nice folks at The Ruby Slipper, I have come to LOVE making homemade biscuits.

This recipe is the exact recipe that The Ruby Slipper and Ruby Sunshine use to make their amazing biscuits in the restaurant. These biscuits are CRAZY good! They are great with butter, stuffed with bacon or sausage or drizzled with syrup. We love these biscuits for breakfast, lunch, and dinner. 

How to Make Ruby Slipper Buttermilk Biscuits from Scratch

Making homemade buttermilk biscuits from scratch is surprisingly easy. You only need 3 ingredients! Self-rising flour, butter, and buttermilk. Place the flour in a mixing bowl. Grate the butter with a box grater into the flour and toss with your hands. Add the buttermilk and mix together with your hands. When the dough comes together place it on the counter. Knead it several times and then pat it out into a square and cut the biscuits. Knead the leftover dough and cut more biscuits. That’s it! Pop the biscuits in the oven and prepare to be wowed.

Can Homemade Buttermilk Biscuits be Frozen?

You can make these homemade buttermilk biscuits and freeze them unbaked for fresh biscuits later. You will just need to add a few minutes to the baking time. Just watch them when they are in the oven and take them out when they are browned.

What to Serve with Ruby Slipper Buttermilk Biscuits

These Ruby Slipper Biscuits are a favorite at our house. I always have a few in the freezer so we can have fresh homemade biscuits any day of the week. These biscuits are great for breakfast or as a side with dinner. They also make a great homemade gift at the holidays! Here are a few of our favorite recipes from the blog that go great with these yummy Homemade Buttermilk Biscuits:

ruby slipper buttermilk biscuits

Ruby Slipper Buttermilk Biscuits

Yield: 18 biscuits
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Ruby Slipper Buttermilk Biscuits – recipe from the Ruby Slipper/Ruby Sunshine restaurant. These are the BEST biscuits and super easy to make with only 3 ingredients – self-rising flour, butter, and buttermilk. Can make in advance and freeze for later. Great for an easy weekday breakfast or overnight guests. #biscuits #buttermilk

Ingredients:

  • lb self-rising flour (approximately 9½ cups)
  • ½ lb cold butter, grated (2 sticks)
  • 2 cups buttermilk

Instructions:

  • Preheat oven to 350ºF. Line a baking pan with parchment paper.
  • In a large bowl, combine self-rising flour and grated butter. Toss gently to incorporate the butter into the flour.
  • Gently mix in half of the buttermilk into the flour mixture. Add remaining buttermilk and gently combine.
  • Knead dough until just combined. Remove from the bowl and place on a floured surface.
  • Gently knead dough a few times, adding more flour if the dough is too sticky. Fold dough over on itself 3 times, and press to 1-1/2 inch thickness.
  • Cut out biscuits with a 3-inch cutter. Place biscuits on prepared pan.
  • Press together unused dough and repeat kneading and cutting.
  • Bake for 20 to 25 minutes, until golden brown. Brush baked biscuits with melted butter, if desired.

Notes:

You can bake the biscuits from frozen, you will just need to add a few minutes to the cooking time.
I used White Lily Self-Rising Flour. 2.5 pounds of flour is approximately 9.5 cups.

Steph

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Comments

  1. I went to Ruby slipper a couple weeks ago and been craving the cinnamon biscuits ever since. Thanks to this recipe I’m one step closer but I’m at a lose on how to make the cinnamon drizzle. I am not a baker so i don’t even know where to start. Any advice would be greatly appreciated (my taste buds would be the most grateful)

    1. You can freeze them baked or unbaked. I usually freeze the unbaked biscuits and add a little extra time when I bake them.

  2. Is that flour amount, 2 1/2 lbs? right. How do you measure the flour if you do not have a scale? Love your recipes and Meow Monday’s. Thanks

    1. It is 2 1/2 lbs of flour – it is half a bag. Look at the servings on the bag of flour. I used White Lily and I used about 9.5 cups of flour.

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