Buttermilk Biscuits

What goes better with literally any meal than a buttermilk biscuit? Breakfast for a sandwich or with gravy, lunch a side, or dinner around a fancy table with friends and family. They are good for any occasion! Put down the can and reach for this recipe instead next time you want to cook some up. It’s 3 ingredients and not much time considering it’s a homemade recipe! The secret is for self-rising flour so you don’t even have to wait for the dough to proof! Talk about 3 hours cut out of the prep time. I’ll have to find more ways to use this magical self-rising flour I’ve just discovered…

4 cups self-rising flour (or 1 lb if you have a kitchen scale)
1/2 cup cold butter
1 1/3 cups buttermilk
all purpose flour for dusting the work surface

about 12 biscuits
Prep Time: 20 minutes
Cook Time: 15 minutes

Preheat your oven to 425 degrees Fahrenheit and spray your casserole dish with nonstick cooking spray, then set aside.

Put the self-rising flour into a large mixing bowl, then set aside.

Cut the stick of butter in half. Then, cut one half lengthwise into 4 long sticks. Cut each stick across to create small cubes. Cut the other half of the butter into pats as thin as you can. Toss all of the butter into the flour and use just your fingertips to coat each one with the flour. Then one piece at a time rub the cubes and pats of butter between your fingers so they crumble to pieces no larger than a pea. Keep doing this until all of the butter has been rubbed to small pieces.

Pour most of the buttermilk into the flour mixture, leaving about 3 tablespoons of milk to the side. Using a spoon, mix the buttermilk into the butter and flour mixture until it forms into a loose dough. If it’s still very dry, add more of the buttermilk.

Dusk a clean work surface with all purpose flour and scrape the dough out of the bowl into a pile. Pat the dough down into a rough rectangle that is about an inch thick. Fold one side of the dough (about 9 o’clock if you think it the face of a clock) over onto the other side (about 3 o’clock). Again pat the dough into a 1-inch thick rectangle. This time fold from 6 o’clock up to 12 o’clock. Repeat the patting and folding process two more times.

Rub a rolling pin with four and gently roll the dough out to any shape that is 3/4-inch thick. Use a round biscuit cutter to cut all of the biscuits, removing the excess dough. Place raw biscuits into the casserole dish 6 at a time; you will need to cook in batches. Brush the tops of the biscuits with extra buttermilk and bake for 12-15 minutes until done and golden brown.

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