There are about 1000 schools of thought when it comes to biscuits. Flaky, big, small, soft, firm, cold butter, warm butter, flour choices, and the list goes on. These biscuits are a quick bread, in the real sense of the word ‘quick.’ The biscuits come together and into the oven in about 10 minutes, and then bake for about 30. There’s no freezing butter, there’s no counting how many times you stir the dough. You pour some things in a bowl, mix them together, it forms a dough, and BAM! You’ve got biscuits. And they rise. Boy, do they rise.
These aren’t of the flaky variety, but they’re super fluffy, and they’re sturdy enough for breakfast sandos, which is a huge plus in my book. Add some honey butter or jam or preserves or gravy, and transport yourself to your Mama’s, Grandma’s, or Auntie’s kitchen. Put down the bisquik, this is your new recipe.
The preferred flour is White Lily self rising, but all purpose will do if you’re not able to find White Lily in your store. If you use AP flour, you’ll just add in 3 tbsp of baking powder to the mixture in the first step. But really, White Lily is the move.
Ingredients
2 cups of buttermilk
½ tsp kosher salt
½ tsp of sugar
10 tablespoons unsalted butter, cut into tbsp sized pieces and slightly softened. Not quite room temperature but close.
3 1/2–4 cups White Lily self rising flour. (If you can’t find it, you can also use all purpose flour, but you’ll need to add 3 tbsp baking powder.)
Method
Preheat to 400°F.
Whisk buttermilk, salt, (baking powder if using AP flour) and sugar in a large bowl. Add butter.
Add 2 cups flour and mix with a fork until combined. Use the fork to flatten and cut the pieces of butter into smaller, irregular pieces.
Fold in remaining 1 1/2–2 cups flour ½ cup at a time, and continue to mix with the fork. It will become a wet dough.
Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and isn’t sticky. Give it a good pat. It’s not important to the recipe, but it feels good. Just try it.
Divide dough into 12-16 equal pieces., depending on how big you want your biscuits. I used a bench scraper with flour. You can also pull the pieces out of the dough one at a time. That’s the old fashioned way.
1 piece at a time, dip into flour and gently roll into a ball with your hands. Place each piece directly next to each other in a large cast-iron skillet. Bake biscuits until lightly browned, 25–30 minutes.
Smother those biscuits. With jam, jelly, butter, honey, love. You name it.
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