Flaky Biscuits

Self-rising flour is the key to these Sunday-best flaky biscuits. The flour has salt and some leavening already added.

10 to 12 biscuits
15 mins
Flaky Biscuits
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  • 2 cups self-rising flour
  • 1/4 teaspoon baking soda
  • 1/4 cup butter or margarine
  • 3/4 cup buttermilk
Preheat oven to 425 degree F. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center. Add the buttermilk all at once; stir until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased or parchment-lined baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.


  • 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.

nutrition information

Per Serving: cal. (kcal) 136, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 3, carb. (g) 19, fiber (g) 3, pro. (g) 3, vit. A (RE) 41.21, vit. C (mg) 0, sodium (mg) 415, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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