Buttermilk Biscuits
- 15 Minutes Prep 25 Minutes Total
- 12 Servings
A batch of warm, homemade biscuits makes any meal feel a little more special. Ready in just 25 minutes, these tender, golden biscuits can bake up with crisp sides or softer sides, depending on how you arrange them on the pan. Brush with melted butter while they’re warm for a simple finishing touch.
Ingredient List
- 2 1/2 cups Gold Medal™ Self Rising Flour
- 2 teaspoons sugar
- 1/2 cup butter or shortening
- 3/4 to 1 cup buttermilk, milk, or whipping cream
Preparation
- <p>Heat oven to 450°F. In medium bowl, mix flour and sugar. Cut in butter with pastry blender until mixture resembles fine crumbs. Stir in buttermilk until dough leaves the side of the bowl (if dough is dry, stir in 1 to 2 tablespoons additional buttermilk).</p>
- <p>On lightly floured surface, knead dough gently 5 to 6 times until smooth. Roll or pat dough to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter; place on ungreased cookie sheet about 1inch apart for crusty sides or touching for soft sides.</p>
- <p>Bake 10 to 12 min or until golden brown. Brush with melted butter, if desired.</p>
Tips
Drop Biscuits: Use 1 1/4 cups buttermilk. Do not knead dough. Drop dough by rounded spoonfuls about 2 inches apart onto ungreased cookie sheet.
Cheese-Garlic Biscuits: Use 1 cup buttermilk; add 3/4 cup shredded cheddar cheese. Do not knead dough. Drop dough by large spoonfuls 2 inches apart. After baking, brush with a mixture of 2 tablespoons melted butter and 1/8 teaspoon garlic powder.
Cinnamon-Sugar Biscuits: Increase sugar to 1/2 cup and add 1/2 teaspoon cinnamon to the flour mixture. After baking, brush with melted butter and sprinkle with the cinnamon-sugar.
