Easy Buttermilk Biscuits

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, then I combine the flour and butter, using a mixer. The dough will be crumbly at this point. Stir in buttermilk and mix well.

Biscuit dough in a mixer

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.

Biscuits being cut out of rolled dough

 

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.

Print

Biscuits stacked on a plate

Easy Buttermilk Biscuits


  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
Scale

Ingredients

  • 4 cups self-rising flour
  • 1/2 cup butter, softened
  • 1-1/2 cups buttermilk

Instructions

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.


  • Method: Oven

Keywords: homemade biscuits, buttermilk biscuits


Biscuit on a baking sheet and rolled buiscuit dough being cut with a biscuit cutter


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

Share Your Thoughts

*

Disclaimer & Disclosure Opinions expressed by contributing authors, commenters and reviewers are solely the responsibility and opinion of the author and do not necessarily represent the views of Menus4Moms.com. Menus4Moms.com contains outbound links to websites offering resources related to cooking or the home. Menus4Moms.com may be offered compensation for these links, either in the form of commissions or flat advertising fees. [ Read more ]