Flaky Biscuits

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



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Yield: 10 to 12 biscuits
Prep Time: 15 mins
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Ingredients
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    2   cups 
    self-rising flour
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    1/4  teaspoon 
    baking soda
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    1/4  cup 
    butter or margarine
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    3/4  cup 
    buttermilk

Directions
1.
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.
2.
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 baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.
Variation
  • 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, vit. C (mg) 0, sodium (mg) 415, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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