Flaky Biscuits

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

Recipe from Better Homes and Gardens
YIELD
10 to 12 biscuits
PREP TIME
15 mins

Flaky Biscuits

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

YIELD
10 to 12 biscuits
PREP TIME
15 mins
Ingredients
  • 2   cups self-rising flour
  • 1/4  teaspoon baking soda
  • 1/4  cup butter or margarine
  • 3/4  cup buttermilk
Related Video
How to Make Flaky Biscuits

Learn how to make the best flaky biscuits for your next brunch or any meal. Adding butter on top makes them irresistable!

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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