Would you like to know a secret? I’ve been scared to death to make biscuits. My poor husband has asked me to make them since we got home from our honeymoon, but I always came up with an excuse why I couldn’t. I then tried my hand at a recipe that someone gave me, and they just didn’t rise. What’s the point to taking the time to make biscuits that don’t rise? So I never made them.
Until last week. Oh. My. Word. Y’all….these are amazing!! They rose so high. They’re fluffy, flaky, and just perfect! Then, on Sunday, Luke made homemade gravy to go with them….to die for!
Want to know how to make them? Here’s the recipe!
2 1/4 cups of self-rising flour
1/2 cup (1 stick) of butter
1 1/4 cups of buttermilk
All-purpose flour for dusting & kneading
Place flour in a large bowl and cut in butter until crumbly. Cover and place in the fridge for 10 minutes.
Preheat oven to 425.
Slowly mix in buttermilk until moisened.
Turn the dough out onto a floured surface and kneed 3-4 times, or until smooth, adding flour as needed. Pat the dough out to 3/4 in thick and cut out biscuits with a mason jar top (or anything big and round. 🙂 ).
Place biscuits on greased baking sheet with sides touching. Bake for 14-17 minutes, until lightly browned.
Enjoy! They taste so good with honey, jelly, butter or homemade gravy. 🙂
6 thoughts on “Fluffy Breakfast Biscuits”
Biscuits are one of my favorite things to have with a meal, especially breakfast! These look absolutely delicious. Thanks for the recipe! Sending love from The Peony Project 🙂
Is the buttermilk a deal breaker?? We only have regular and almond milk right now& I would love to make these for dinner tonight!! thanks!!
If you mix 1 tsp of vinegar with 1 cup of milk, its the same as buttermilk. That’s what I do. 🙂 Hope that helps!
Thanks for posting! I’ve been looking for a new biscuit recipe but haven’t found one I really liked so far. I made these this morning and they were fantastic! Instead of buttermilk I always use 1 part sour cream, 1 part water. 🙂