This versatile biscuit recipe only takes five ingredients to make. For a flavor kick, try one of the four recipe variations.
1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter
How to Make It
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.
Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.
This is a great recipe. Tall & fluffy biscuits! For those having problems, make sure the flour & butter mixture are well chilled before mixing the buttermilk in. Then roll & fold several times. And one major thing, don't twist the biscuit cutter!! Just cut thru, otherwise it prevents them from rising properly.
My guess is you worked the dough too long and/or twisted the biscuit cutter. The video gives good hints about stirring the dough 15 stirs only. And our tendency is to want to knead, which is kiss of death for a biscuit. I've never been able to do it well.
I have long sought to make a good biscuit. This recipe was my hope! I read the printed one, but actually made the biscuits the first time from the video. Very nervous about the fifteen stirs, I began with frozen butter, frozen flour, chilling the mixture, etc. however, my dough did not come together in 15 stirs. I then discovered that the written recipe calls for 1 & 1/4 cup buttermilk, while the person in the video only called for one cup. Therefore, I had to add another 1/4 cup buttermilk and continue to stir longer, resulting in overworked and sticky, illl-mixed dough. I was very disappointed. But I will try again. Fortunately the biscuits did taste very good, they just weren't fluffy or flaky, nothing special. Perhaps tweaking the video to make it consistent with the printed recipe would be a good idea.
These biscuits are fabulous! I made them the first time with whole milk, and the second time with 1%. They both turned out great. Both times I used just over a tablespoon of lemon juice with the milk to make a buttermilk substitute. I used a kids cup as my biscuit cutter. It was about a three inch opening, so I made less biscuits, but they were still tall and high! I also used an 8x8 inch pan because I like all the sides of my biscuits to be soft. Best biscuits ever!!
OMG!!!! THESE are BY FAR the BEST BISCUITS I have EVER had, bar none!!!! My husband, (who grew up in the south with a southern grandma who baked biscuits faithfully every morning on a wood stove), said these even rivaled HERS!!! HIGH PRAISE for this recipe!!! I want to THANK SOUTHERN LIVING for the this outstanding recipe and tutorial! I'm from up north, can bake about anything, but had never had anyone around to show me how to make biscuits! It had been positively frustrating, as I am very experienced in baking, but getting a "good biscuit" just right has always alluded me. I was told not to work the dough too much, but then they would crumble as soon as touched. If I worked the dough more, they didn't rise, etc, etc. THESE, however, made EXACTLY as stated, ROSE beautifully, had FABULOUS flavor, flaked open, had an almost crispy bottom, perfect for any gravy! Amazing taste,( even I loved them, though I had never been a fan, favoring yeast rolls). SO YUMMY AND MADE MY HUBBY HAPPY!!!
I have made these several times, though I have found that using soft flour and the technique of the folding and patting the dough do make a huge difference in your biscuits, whether using this recipe or another. As others have said do not twist the cutter when cutting the biscuits out, straight down and straight back up. If you are using self rising, the flour has to be fresh or the baking powder in it may be too old. Personally, I make my own self rising flour as I need it (to 1 cup all purpose flour add 1-1/4 tsp baking powder, 1/4 tsp salt) to ensure freshness. I also add about 1/4 tsp of baking soda to the recipe.
For those experiencing less than perfect results, I would say re-check all your ingredients to make sure you are using real butter, self-rising flour (& White Lilly or King Arthur works best) and real buttermilk, not the milk/vinegar substitute or even the cultured powdered buttermilk. Make sure your flour is not old or the baking powder in the flour will not activate. This recipe always works for me, these can be frozen on parchment paper after they are cut, for several months and they bake up very well after being frozen dough. Look out Pillsbury, you've got competition!
How can anyone get a flat clay stone out of this recipe is beyond me. I am a TERRIBLE biscuit maker LOL they always come out flat. It's very annoying to say the least. But, with these my gosh! They rise, they are fluffy and they are GOOD!