Self-rising flour is the key to these Sunday-best flaky biscuits. The flour has salt and some leavening already added.
2 cups self-rising flour
1/4 teaspoon baking soda
1/4 cup butter or margarine
3/4 cup buttermilk
Pepper Cheese Biscuits:
Prepare biscuits as above, except stir 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces), 2 tablespoons snipped chives, and 1/8 teaspoon ground red pepper into flour/butter mixture.
Make Ahead Tip
Store baked biscuits in a freezer bag or container in the freezer up to 1 month. Reheat frozen biscuits, wrapped in foil, in a 300 degree F. oven for 20 to 25 minutes.