These biscuits only require 3 simple ingredients. They are golden brown and slightly crispy on the outside and buttery on the inside. Ready to bake in 7 minutes, ready to eat in less than 30 minutes. Be prepared for these craveable biscuits to call your name!
2cupsSelf-Rising FlourPlus about 2 tablespoons for rolling
¼cupButterUnsalted, very cold
¾cupButtermilkWhole milk also works fine (see notes below)
Instructions
Preheat oven to 425°F and line metal pan with parchment paper.
Measure 2 cups of self-rising flour in a mixing bowl.
Stir the flour with a fork making sure to remove all lumps. You want your flour to be light and airy.
Using a large hole grater, grate the cold butter into the flour. Stir the butter pieces into the flour using a fork. You want to be sure all of the butter is covered with flour. Keep it light-you do not need to mash the butter into the flour.
Pour half of the buttermilk into the flour and butter mixture. Stir to combine. Continue adding the milk until a wet dough is formed. If it is too dry, add a small amount (1 tablespoon) of milk and stir. Do not overmix!
Spoon 2 tablespoons of flour onto a small plate.
Portion the dough into 2 tablespoon rounds. I use an ice cream scoop. Works perfectly!
Coat each biscuit with flour, shaking off excess. Place on parchment-lined pan. You want them to touch. This will force them to rise up tall. I start in the middle of my pan and work my way out.
Bake at 425°F for approximately 15 minutes. Since ovens vary, I recommend checking them after 12 minutes to achieve desired golden color.
Serve immediately.
Video
Notes
Helpful Tips
Keep the butter and buttermilk very cold. You want the butter pieces to melt in the oven and release steam. This will make your biscuits rise.
I often use frozen butter. It grates nicely and ensures that the butter remains cold even with the friction of the grater.
If you like saltier biscuits, you can use salted butter. It will not affect the outcome of your biscuits.
If you do not have buttermilk, regular sweet milk will work fine (I often use whole milk). If you want the tangy taste of buttermilk, simply add 1 tablespoon of lemon juice to 1 cup of milk, stir, and let rest for five minutes. Continue as the recipe directs.
Place the biscuits on the pan right next to each other. They need to touch. This will encourage them to rise tall.
You can store these biscuits in the refrigerator for 3 days. Reheat them in a 300-degree oven for about 10 minutes.
These freeze well too. Follow the recipe all the way to the baking step. Place the uncooked biscuits on a parchment-lined pan (not touching this time) and freeze overnight. Once frozen, place them in a ziplock or other airtight container. This makes it easy to grab what you need and bake.