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Easy Buttermilk Biscuits

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Need some buttermilk biscuits quick? This is the recipe for you!

You will need the following:

•3 1/2 cups self-rising flour
•2 tbsp sugar
•1 1/4 cup butter, unsalted
•1 cup buttermilk
•1 egg, beaten
•1/4 tsp kosher salt

Preheat the oven to 425F

In a large bowl, whisk flour and sugar. Cut in the butter until the mixture is crumbly then slowly add the buttermilk, stirring with a wooden spoon until it forms a loose dough.

Turn the dough out on a lightly floured surface and form into a square about 1 inch thick.

Cut into quarters, stack on top of each other, and roll out again. Roll into a square, cut, and stack once more. Finally, roll into a rectangle about 3/4 inch thick.

Cut into about 15-20 pieces

Place the cut biscuits on a baking sheet and place in the freezer for 10 minutes (this makes them more fluffy)

Brush the tops of the biscuits with the egg and sprinkle with a small amount of salt.

Bake for about 15 minutes, until golden brown.

Serve warm with butter or jelly.

Print

Easy Buttermilk Biscuits

Need some buttermilk biscuits quick? This is the recipe for you!

  • Author: Nicolette Roux
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 20 1x

Ingredients

Scale
  • 3 1/2 cups self-rising flour
  • 2 tbsp sugar
  • 1 1/4 cup butter, unsalted
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1/4 tsp kosher salt

Instructions

  1. Preheat the oven to 425F
  2. In a large bowl, whisk flour and sugar
  3. Cut in the butter until the mixture is crumbly
  4. Slowly add the buttermilk, stirring with a wooden spoon until it forms a loose dough
  5. Turn the dough out on a lightly floured surface and form into a square about 1 inch thick
  6. Cut into quarters, stack on top of each other, and roll out again
  7. Roll into a square, cut, and stack once more
  8. Finally, roll into a rectangle about 3/4 inch thick
  9. Cut into about 15-20 pieces
  10. Place the cut biscuits on a baking sheet and place in the freezer for 10 minutes (this makes them more fluffy)
  11. Brush the tops of the biscuits with the egg and sprinkle with a small amount of salt
  12. Bake for about 15 minutes, until golden brown
  13. Serve warm with butter or jelly

Did you make this recipe?

Tag @veggiehomesteading on Instagram and hashtag it #veggiehomestead

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December 21, 2020 By Nicolette Roux Leave a Comment

Previous Post: « Healthy Vegan Zucchini Muffins
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