(Because Every Southern Host Needs a Go-To Biscuit Recipe)
If you grew up in the South like I did, learning to make a sheet pan of homemade biscuits for a crowd feels like a rite of passage. Every Southern cook has their “secret” — maybe it’s the brand of flour, the temperature of the butter, or the way you handle the dough. But at the end of the day, whether you’re making perfectly rolled biscuits, easy drop biscuits, or the famously fluffy doghead biscuits, there’s nothing quite like pulling a golden pan of fresh, homemade biscuits from the oven.
In honor of National Buttermilk Biscuit Day, I’m sharing my simplest go-to recipe. With just three ingredients, you can whip these up for brunch, dinner, or any occasion that calls for a little extra comfort.
Ingredients:
- ½ cup (1 stick) unsalted butter
- 2½ cups self-rising flour
- 1 cup chilled buttermilk
Directions:
- Preheat oven to 475°F.
- Cut butter into a small dice. Place butter in the freezer for 10 minutes.
- In a medium bowl combine the flour and butter. Using a pastry blender, cut the butter into the flour until small pea-size pieces. I like to use my fingers to flatten any larger pieces of butter.
- Make a well in center of flour mixture. Add cold buttermilk, and stir until dough comes together. Dough will be sticky.
- Turn dough out onto floured surface & dust top of dough with flour. Roll dough into a 3/4-inch-thick rectangle with a rolling pin lightly coated in flour. Fold dough in half and repeat rolling and folding process 3-4 more times.
- Roll dough to 1/2-inch thickness and cut biscuits with a 2-inch floured round biscuit cutter. Reshape scraps and flouring as needed until dough is used up.
- Place biscuits on a sheet pan. Bake at 475°F until lightly browned, about 12-15 minutes
Makes 10-12 biscuits.
Simple. Classic. Always a crowd-pleaser.
