cjcarolinej March 20, 2020

Hey ladies!

So if you ever sit around wondering what I do on Saturdays. This could be it. I LOVE to cook. Especially bake. If you ever want to talk nerdy to me about making yeast doughs or using your InstantPot, hit me up. I swear I’ll be interested 🙂

The last day I made these mouth-watering, light and oh so fluffy biscuits, I also experimented with making different breads and cupcakes. But that’s another subject for another time.

This recipe for buttermilk biscuits is TRULY the best I’ve ever made and the best I’ve ever had. And I live in the South lol.

An important notion to remember when making biscuits, it’s always safer to mix the dough just enough together. If you mix biscuit dough too much, it will become dense and tough.

Pro tip: Lily brand white flour is the best in these. It really helps the dough rise more and is extra light like a cloud!

Enjoy!

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Buttermilk Biscuits:

Ingredients:

  • 2 cups self-rising flour
  • 6 tablespoons cold salted butter, diced
  • 1 cup cold buttermilk
  • Melted butter to brush on tops

Directions:

  1. Preheat your oven to 450 degrees Fahrenheit. Heavily grease a biscuit pan or a cast-iron skillet. I like to use a round cake pan, but either way, they bake beautifully.
  2. Place flour into a large bowl. Cut the butter into the flour using a fork or a pastry cutter. Do this until there are tiny pieces of butter blended throughout.
  3. Add milk slowly while stirring with a fork or your hands, creating a light dough that looks shaggy.
  4. Dump the dough out on a floured surface and knead just until it comes together and stops sticking to your fingers. Pat it down until it’s about half an inch thick. Cut it into circles with a cookie cutter or the rim of a mason jar.
  5. Pour melted butter over the biscuits after placing it into the greased pan. Bake for about 13-15 minutes or until golden brown.

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Until next time,

Caroline

Golden brown flaky buttermilk biscuits baked in a skillet. Brushed with butter. An easy, simple recipe for busy cooks