These are delicious little biscuits
just like Grandma used to make!
And no one will believe it when you tell them how easy they are to make!
You will need just 3 ingredients, four, if adding herbs for this King Arthur Flour recipe.
Keep the butter and buttermilk cold. Grate the cold or frozen butter ~ it's a fast easy technique to incorporate ice-cold fat into flour.
Use a gentle touch when handling the dough.
Work with it quickly and handle it as little as possible; too much handling will cause the dough to release gluten which will give you dry, tough biscuits.
Stir gently, fold gently, and pat dough into a rectangle before cutting out the biscuits or cutting into 12 squares.
Bake the biscuits, and rest assured ~ you will have soft buttery biscuits with this recipe!
Easy Self-Rising Buttermilk Biscuits
2 cups self-rising flour
6 tablespoons butter, cold
½ teaspoon dried rosemary or thyme, optional
1 cup buttermilk, cold
Preheat oven to 450°.
Partially freeze butter for 10 minutes.
Using a cheese grater, grate hardened butter into a bowl.
Cover, and place in freezer to chill again, about 5 minutes.
Place flour in bowl and work in butter with a pastry blender.
Add buttermilk, stir until mixture comes together, dough will be sticky.
Turn dough out on floured surface, and fold dough over onto itself several times, using a little more flour if needed.
Pat dough into 5” x 8½” rectangle about ½” to ¾” thick.
Cut biscuits with a 2” round cutter or cut the rectangle into 12 small rectangular biscuits. (If using a round cutter, pat the scraps together and cut additional biscuits.)
Place biscuits on ungreased baking sheet, leaving about 1” between them for crisp biscuits. Arrange biscuits so they barely touch each other for soft-sided biscuits. For higher biscuits, place them in an 8” round pan.
Bake biscuits for 12-14 minutes, or until they’re a light golden brown.
Remove from oven, serve hot.
Makes 12 biscuits
For sweeter shortcake-style biscuits, add 3 tablespoons sugar to the flour and 1 teaspoon vanilla to the milk.
For cheese biscuits, mix ½ teaspoon dried mustard and a pinch of cayenne pepper with the flour, work in the butter, toss in 1 cup shredded cheese before adding the milk.
No self-rising flour? Substitute by combining 1 cup all-purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt.