I love weekend breakfast but sometimes I want delicious but quick. So when I saw this self-rising flour biscuit recipe I knew I had to try it. The Greedies enjoyed them so they will for sure become a part of the breakfast/brunch rotation.
Self-Rising Flour Biscuits
What you need:
- 2 cups self-rising flour
- 1/4 cup cold butter, cut into pats
- 2/3 to 3/4 cup cold buttermilk
- Enough butter to grease the baking pan
What to do:
- Preheat oven to 425 degrees
- Place the flour in a bowl. Work in the butter just until crumbs are the size of large peas
- Add 2/3 cup of the buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more buttermilk if needed
- Turn the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking
- Pat the dough into a rectangle about 1/2" to 3/4" thick.
- Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Pat the scraps together, and cut additional biscuits
- Place the biscuits on a buttered round baking pan with the sides touching
- Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown
- Remove them from the oven and serve hot.
1 comment:
Those biscuits look like the business!!! I can almost smell them through my laptop!!!
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