A few years ago my friend and her then-husband figured out that if you make cookie dough, roll the dough into balls and then freeze the balls of dough, you can make and eat fresh baked cookies every night. And they did. And she gained weight from it. Her words; not mine. I didn’t notice.
At any rate, this weekend I figured out you can make biscuits from scratch in less than 30 minutes between mixing, folding, cutting, and baking. That’s so easy! The recipe only takes two basic ingredients: buttermilk and all-purpose flour. And so now I’ve followed in Jen’s footsteps. I’m making, baking and eating fresh, homemade biscuits. Every night.
Since the recipe is so fantastic and so easy, I thought I would create a post dedicated to these gems. They are part of my recent biscuits and gravy post but I think they deserve their own post. I dressed up the basic dough with olive oil, rosemary and sea salt but I think the possibilities are endless as to the flavor combinations you could make.
I made the biscuits specifically to go with my Smoked Salmon Chowder. I plead the fifth on how many biscuits I ate tonight but I will tell you I ate more biscuits than I did soup. (Though in my defense I did not have a very big portion of soup.)
If you’ve been making biscuits all these years using butter (as have I), you will love and be amazed by this simple, simple recipe. I promise!
- 3 c. self-rising flour
- 1 1/2 c. buttermilk
- butter or olive oil
- sea salt
- herbs or other garnish (such as rosemary)
- Heat oven to 425 degrees. Grease a pan with some butter or olive oil.
- Measure the flour into a medium-sized bowl. Scoop the flour into a one-cup measuring cup, level, dump and repeat two more times.
- Make a well in the center of the flour. Pour the buttermilk into the flour and use your hands to fold the flour into the buttermilk. (Actually I used a spoon here for the initial folding. It helps to keep your fingers and hands a bit more clean!) You will get a shaggy lump of dough. Turn the dough out onto a floured surface and fold once or twice. Cut out dough with biscuit cutter. If you don’t have one you can use a drinking glass. Refold the dough scraps and continue to fold and cut until there’s not enough dough left to make anymore biscuits.
- Place on prepared sheet. You want the biscuits to be nearly touching. This will prevent them from spreading out. Brush with more butter or olive oil and sprinkle with sea salt. (I used flakey sea salt.)
- Bake for 12 to 20 minutes or until lightly golden brown on top. Really it depends on how big (or small) you cut your biscuits. Eat immediately.