I know. There are a gazillion biscuit recipes out there. But in my book, this recipe is a keeper for the following reasons:
1. They’re delicious.
2. They’re EASY!
3. The recipe is so simple, you can memorize it.
Which is great for those early mornings when you emerge from your bedroom like a blinking mole at first light and your family is sitting at the table banging their knives and forks against the table chanting, “WE WANT FOOD! WE WANT FOOD!”
You’re family doesn’t do that?
Well, as a side note, these biscuits are also great for dinner alongside fried chicken, baked chicken, roasted chicken, soupy chicken and just about anything that tastes like chicken. I know because I served these biscuits to my family alongside fried chicken just the other night.
“Momma?” My oldest boy asked, eyeing the steamy biscuit I had just pulled out of the hot pan.
“Hmm?” I replied, admiring the beautiful rise in the pillowy biscuits.
“I don’t like biscuits with sideburns,” he said. “Can I have one out of the middle?”
“Sideburns?” I asked, inspecting my biscuits, visualizing hair growing down the sides of the biscuit like a Chia Pet.
“Ya. The burns on the sides of the biscuits…” he explained. “I like the ones without the sideburns.”
“Oh!” (giggles) “You mean the edge of the biscuit where it was resting against the side of the pan…” (more smiles and giggles… followed by full on belly laughs.)
Here’s how you make ’em:
Start with 2 cups SELF RISING flour. I LOVE self rising flour. It’s basically a mix of all-purpose flour, salt and leavening. You can mix up your own or buy it at the store.
Next, add a stick of cold butter.
Cut the butter in with a pastry cutter or two knives…
…until the butter is cut up enough (maybe pea size) to mix well with the flour.
Add 1 cup buttermilk. If you don’t have buttermilk, you can sour 1 cup of whole milk with 1 Tbl. white vinegar or lemon juice to substitute for the buttermilk.
Stir to combine. Your dough will be sticky.
Turn out onto floured surface.
Knead by folding the dough.
Knead the dough a couple more times, or until you just work the stickiness out.
Flatten the dough with your hands to about a half-inch in thickness.
Cut the dough into rounds with your biscuit cutter.
Arrange the biscuits in an ungreased baking pan, with the sides touching.
Bake at 450 until golden brown, but not so brown that the biscuits develop side burns, about 12 minutes.
Serve warm with a sliver of butter and a spoonful of homemade peach jam. Or honey. Or plum jelly. Or any kind of jelly, jam or preserves.
Apple butter would be divine.
Here’s the short version:
Best Buttermilk Biscuits
Makes 12 biscuits
2 Cups Self Rising Flour
1 Stick Cold Butter
1 Cup Buttermilk
1. Cut cold butter into flour.
2. Stir in buttermilk.
3. Turn onto floured surface and knead until no longer sticky.
4. Bake at 450 for about 12 minutes or until golden brown.