I have been searching for a buttermilk biscuit recipe that I love and that is easy for everyone, and I believe I have finally found it! It is simple and only requires three ingredients, okay a little bit more if you do not have self rising flour or buttermilk but those are an easy fix.
INGREDIENTS
1 stick (1/2 cup) butter, cold, plus more for the pan
2 1/4 cups self-rising flour* (you may need up to 1 cup more flour if the dough is sticky)
1 1/4 cups buttermilk*, cold
DIRECTIONS
Preheat the oven to 450°F (232°C).
Cut the cold butter into 1/4-inch-thick cubes. Add the butter to the flour in a large bowl. With a pastry blender, cut the butter until the mixture resembles coarse crumbles. If you do not have a pastry blender, you can use a fork. Cover and refrigerate for 10 minutes. Lightly butter your baking sheet.
Next, add the buttermilk to the flour mixture, stirring just until the flour is moistened. The dough will be very sticky. On a lightly floured surface, turn the dough out and knead 3 or 4 times, gradually adding flour as needed. Press the dough into a rectangle and fold over onto itself in three sections, do this two more times.
Use your hands to pat or a rolling pin to press the dough down into a 1/2-inch thickness on a lightly floured surface. Cut the dough with a floured 2-inch cutter. Place the biscuits side by side on the prepared baking sheet or jelly-roll pan. The biscuits should touch. (not all of mine were touching but they came out just fine)
Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let them cool ever so slightly.
* If you do not have self rising flour, add 3 tsp of baking powder and 1 tsp of salt.
* If you do not have buttermilk, add 1 Tbl + 3/4 tsp of distilled vinegar to the milk and let it sit for 10 minutes.
