Now that I live in the South I have to make sure that my biscuits measure up! There will be no slacking in the biscuit department when you bring these to the table. Light, fluffy and delicious, these are the best biscuits I’ve ever tasted!
This recipe serves 4 (or less, depending on how much you like biscuits!)
INGREDIENTS
2 cups Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
4 Tbsp cold Butter
1 cup buttermilk, chilled
METHOD
Preheat oven to 450 degrees.
In a large bowl combine flour, baking powder, baking soda, salt and butter.
Be sure that you’re butter is cold, and working quickly with your hands, rub the butter into the dry ingredients until mixture gets crumbly.
Add the chilled buttermilk and stir JUST UNTIL the dough comes together.
The dough will be wet.
Flour a work surface and turn the dough out.
Fold the dough gently about 5 times.
Press dough evenly, making it about 1-inch thick.
Cut biscuits with whatever shape cutter you want to use.
I typically use a 2-inch cutter, but sometimes I like to make extra large biscuits and other times I want mini biscuits.
Continue the process until all the dough has been used.
Place biscuits on baking sheet a few inches apart.
Bake for about 12 to 15 minutes or until biscuits are lightly golden.
Best eaten right away topped with butter & jam.
Enjoy!
oh wow!! Biscuits don’t exist in Australia — even at McDonalds. Any biscuits eaten down under are really cookies. Scones are close but no comparison to a wonderful fluffy biscuit with a bit of country ham and egg.
(no country ham here either!)
I’m going to make some breakfast sausage and these biscuits and be in American heaven. Thanks!
I am sooooooooooooo excited to see these fat crispy top and edged biscuits! It’s about 7 am MST, and I just might head to the kitchen and whip up a batch (luckily I even have buttermilk as I’ve been doing b’milk cornbread!)…maybe do some sausage gravy w/’em! Ya know, you just can’t go wrong w/these down home simple things…now to make mine look like yours!! xoxo Ally
I love biscuits!! It is the only reason I ever want to go to KFC! I can’t wait to make these!
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Does it make any slight difference is the rising of the biscuits using your non stick cooking mat vs just your average metal pan? Or temperature on the mat vs pan? thanks
Hi. I don’t think it would make any difference. Happy Baking!
Just made these to go w my sausage gravy for Xmas morning and they are amazing!! Will be a staple!! Thanks so much
So glad you liked them!! Sounds like the perfect Christmas morning breakfast!
Hi, I love your recipe. The biscuits are the best. I sometimes change the recipe and use one cup cornflower and one cup whole-wheat flour. Great!
I am from Germany and we lived in the US for 5 years,
Now we are back and I still eat them at work in the morning.😎
Thank you