Anyone can make biscuits from scratch. Be sure to have a clean counter to work on and set out all of your ingredients and tools in advance.
Dry ingredients: 2 cups flour ( White Lily self rising works very well) 1/4 tsp. baking soda 1 Tbs. baking powder 1tsp. Kosher salt
Wet ingredients: 6 tbs. FROZEN unsalted butter 3/4 to 1 cup very cold buttermilk
Here are the ingredients.
Set out all utensils , measuring cups, a grater, and a biscuit cutter if you have one.
Preheat oven to 450 and use shortening to grease a cast iron skillet. You can also grease a cookie sheet or use a no-stick silpat mat. Set aside.
Combine all dry ingredients in a bowl and gently stir with a fork till mixed.
Grate your frozen butter ( or cut into small pieces) and add to dry mixture.
Use a pastry blender, or two knives, incorporate the butter into the flour mixture. Mix until there are little pea sized pieces. Should take 2 minutes or less.
Slowly pour in cold buttermilk. DON'T pour all of it in at once. Stir with fork, pulling glop away from side of bowl.
Once it is about this consistency , dump it onto a floured counter . With lightly floured hands, gently flatten it into a squarish shape. If the dough is tacky/ sticky, add flour.
If the dough is too dry, you can drizzle a bit of the extra buttermilk and knead it in. Don't be afraid of it. It's only a biscuit! You OWN this.
You can see I added some flour cause my dough was too sticky ( see pic. in bowl ) After you flatten it, gently fold it in half and flatten it gently again.
You are folding the dough to make the layers of the biscuit. I find that my biscuits turn out lighter when I don't use a rolling pin. But, you do what you want! You are the chef here.
Fold the dough gently one more time and then flatten it out so it is about 1/2 inch thick. Don't go get a ruler, just wing it. These are your biscuits and they will rock.
Make sure your cast iron skillet or cookie sheet is close by, and begin cutting out your biscuits. You can use an upside down glass if you don't have a biscuit cutter.
Set them in your pan as you cut them. Smash together and reuse any scraps to make as many biscuits as possible.
Ready to go in the oven. You can brush with melted butter if you are motivated. I wasn't.
Done! I pulled these out after 14 minutes. They are fantastic with butter and honey. Or, split them open and toast them with some softened butter and shaved ham for breakfast.
A few tips: keep buttermilk cold and use frozen butter. I really like White Lily flour. I hope you give these a try and become an awesome "biscuiteer" as my son calls me:)
- 2.0c White Lily self rising flour
- 1/4tsp Baking soda
- 1.0Tbsp Baking powder
- 1.0tsp Kosher salt
- 6.0Tbsp Butter - unsalted FROZEN
- 1.0c Buttermilk -very cold