- 325 GR (~2½ C) self-rising flour (White Lilly or King Arthur Brand)
- ½ TSP baking soda
- 2 TBS sugar
- 2 TSP instant yeast
- 4 OZ butter (cold, cut into small pieces)
- 1 C buttermilk
Oven: 400° F
- Mix dry ingredients together. Incorporate butter by 1 of 3 methods:
- Freeze the butter, grate, then stir into the dry mix.
- Cut cold butter into small pats, place in a food processor with the dry mix and pulse a few times to produce uneven pea sizes.
- Cut cold butter into small pats, add to the dry mix and cut in using a pastry blender, 2 knives or your hands.
- Make a well in the dry mix, add buttermilk and stir until just moistened; a coarse ball will form.
Handling Methods:
- Refrigerator
- Cover the dough in a bowl. Refrigerate at least 4 hours or overnight (can keep up to 1 week and used in parts).
- Turn the refrigerated dough out onto a well floured surface and knead/fold in half until smooth and no longer sticky – 6-8 times.
- Roll out to a ½” or ¾” thick rectangle. Use a 2½” to 2¾” round cutter to cut biscuits.
- Place on lined baking sheet, cake pan, etc. Brush with melted butter.
- Bake 12 to 15 minutes to an internal temp of 190F. Golden but not browned.
- Freezer
- Immediately turn the dough out onto a well floured surface and knead/fold in half until smooth and no longer sticky – 6-8 times.
- Roll out to a ½” or ¾” thick rectangle. Use a 2½” to 2¾” round cutter to cut biscuits.
- Place on lined baking sheet, cake pan, etc. Brush tops with melted butter.
- Cover and allow to rise for 1 hour. Place in the freezer for 2 hours.
- Bake for 16 to 20 minutes to an internal temp of 190F. Golden but not browned.
- This freezing step produces higher, lighter biscuits when using dough on same day as it allows the biscuits to rise before the butter melts.
NOTE: When making a large batch, it’s convenient to roll out and cut all dough. With handling method #1, any biscuits not to be baked immediately can be frozen, and with handling method #2 simply bake what you need after 2 hours and leave the rest frozen. Cut rounds can be cooked straight from the freezer without thawing, simply add an extra 6+ minutes (20 min max) to baking time.
Yields 6-8 biscuits.