Yield: 1 dozen large biscuits
- 4 cups of self-rising flour
- 2 sticks (1 cup) of butter
- 1 1/2 half cups of buttermilk (straight from the refrigerator; it needs to be cold)
- 2 additional tablespoons of flour
- Preheat oven to 425 degrees Fahrenheit
- Place 4 cups of flour in a medium mixing bowl.
- Cut butter into cubes.
- Add a few cubes of butter into the flour at a time, working it in until all butter has been added, and the mixture looks like coarse crumbs.
- Pour the cold buttermilk into the flour and butter mixture.
- Stir, just enough to moisten the flour and butter mixture completely so that a dough mixture forms.
- Sprinkle the extra flour on a flat surface, such as a countertop covered with parchment paper or a cutting board.
- Turn the dough onto the floured surface and knead lightly just a few times.
- Form biscuits and place dough on a baking sheet that has been greased or sprayed with nonstick cooking spray. (Tip: For extra-buttery flavor, use more butter to grease the pan.)
- For drop biscuits, scoop up approximately 1/12 of the dough and loosely shape into a circle to form each biscuit.
- For cut biscuits, use your rolling pin and roll the dough to be about 3/4" thick. Use a large biscuit cutter (or cookie cutter or the open end of a drinking glass) to cut the dough into the appropriate shape.
- Bake approximately 13 minutes, or until biscuits reach a golden brown color. Test at 13 minutes; if they are not quite ready, return them to the oven for up to two more minutes.
Plain buttermilk biscuits taste terrific just as they are, or topped with sweet treats like jelly, jam, or honey. However, there are plenty of other ways to enjoy biscuits.
- To add more buttery flavor, have a small dish of melted butter ready to go as soon as the biscuits are cooked. Brush melted butter on the top of each biscuit as soon as it comes out of the oven.
- Stir in 1/2 cup of shredded cheddar cheese to the dough mixture to add super rich flavor. Other varieties of cheese can be stirred in as well. Parmesan is a good choice, as is Monterey jack.
- For more savory flavor, add both 1/2 cup of cheese and one tablespoon of garlic powder to the dough. Once the biscuits are cooked, brush melted butter on top.
- Make herbed biscuits by stirring in your favorite herb mixtures. Italian seasoning and Herbs de Provence are good choices, for example, or you could come up with your own concoction.
- Make delightful strawberry biscuits by making a few small changes. Just reduce the butter by 1/4 cup and stir in 1/2 cup of chopped fresh strawberries to the dough. Serve with strawberry jam or spoon strawberry sauce and whipped cream over the top for a unique take on strawberry shortcake.
- Add 1/2 cup of raisins or Craisins (or a combination of both) to the dough for an interesting twist. Make them sweet by drizzling homemade doughnut glaze over the top after they're cooked.
Biscuits taste great by their own, but they're also terrific served with other foods.
- It's hard to beat the comforting deliciousness of biscuits and gravy. You can use plain white gravy, or go a step further and stir sausage crumbles into the gravy before spooning it over your biscuits.
- There are plenty of ways to use biscuits for breakfast sandwiches. Serve them with your favorite breakfast meat, such as sausage, bacon, or ham. For even heartier fare, add cheese and/or scrambled eggs.
- Biscuits are a great side dish for any comfort food meal. Serve them with fried chicken, meatloaf, country fried steak, Swiss steak, and just about anything else you'd find in a home cookin' restaurant.
- If you're looking for a way to incorporate biscuits into a recipe, consider whipping up a batch of chicken a la king. This is a superb way to use up leftover biscuits!
Biscuits will keep in the refrigerator for up to five days as long as they are kept in a tightly sealed container. You can also individually wrap them in wax paper and then place them inside freezer bags to store in the freezer. As long as the package is sealed well, you can expect them to keep for up to six months. Do not microwave to thaw, as they will become gummy. Simply thaw at room temperature and heat in the oven if you want to enjoy them warm.