BUTTERMILK BISCUITS – These biscuits are soft, buttery perfection. You won’t believe how quick and easy they are to make.
I’m just going to start by saying that one of my kids has requested that I make these biscuits for breakfast every Saturday. That’s not a hard request to fill when they’re so easy to make!
My son found this recipe when he was working on a school assignment. He needed to film himself making something in the kitchen. He was given a list of recipes choose from, and he picked the one that had the shortest list of ingredients.
He made these up almost completely by himself. We were all blown away by how yummy they were.
If you don’t have self-rising flour you can make your own. For every 1 cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
I used a 2 1/2 inch cutter for smaller biscuits. If you want larger ones go ahead and use a bigger cutter and adjust the cook time a bit. Don’t skip out on the melted butter at the end, that’s when the magic really happens.
Here’s what you need to make Buttermilk Biscuits…
- Butter
- Self-rising flour
- Buttermilk
Buttermilk Biscuits
BUTTERMILK BISCUITS - These biscuits are soft, buttery perfection. You won't believe how quick and easy they are to make.
Ingredients
- 1 cup cold butter, cut into small cubes
- 4 cups self-rising flour
- 1 1/2 cups buttermilk
- Melted butter
Instructions
- Preheat oven to 425.
- In large bowl, cut butter cubes into the flour until butter is about pea sized.
- Stir in the buttermilk until just barely incorprated.
- Knead for a few turns on a floured surface.
- Roll out to 3/4 inch tickness, then cut with a 2 1/2 inch biscuit cutter.
- Place on parchment covered baking sheet, bake 11-13 minutes.
- Brush melted butter on tops, serve warm.
Nutrition Information:
Yield: 15 Serving Size: 2Amount Per Serving: Calories: 243Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 36mgSodium: 548mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 4g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe Source: adapted from Taste of Home
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