My grandmother has been making these easy buttermilk biscuits for as long as I can remember. They have 3 ingredients and are pretty much fool-proof. I make a double batch and freeze them either before or after cooking. Freezing them before cooking makes it easy to have fresh, hot biscuits for breakfast, but if you cook them first, you can make your own sausage biscuits for the freezer instead of buying them already prepared.
I start by preparing my rolling surface with a little flour.
Combine flour and butter, cutting with a fork or using a mixer. Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
Bake half of the biscuits on cookie sheet at 475° until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time.
Easy Buttermilk Biscuits
- 4 cups self-rising flour
- 1/2 cup butter, softened
- 1-1/2 cups buttermilk
Combine flour and butter, cutting with a fork or using a mixer. Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter. Bake half of the biscuits on cookie sheet at 475° until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time. Serve hot biscuits with butter and jelly.
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