These self-rising biscuits are super good! I insist that you use the real butter when making these because this little ingredient gives these biscuits a bountiful burst of southern flavor. I know, I know, but it’s a lot of butter! So what. You only live once and enjoying a buttery biscuit once in awhile never killed anyone.
Check out what my pals over at Southern Kissed had to say about this recipe:
“The recipe can easily be divided in half, yielding 5 nice sized biscuits or 4 large biscuits. If you are like me and your food processor is small, place about 1 cup of flour in the processor with butter and whrrrrrrr. (Ok, it’s better to pulsate it so that the butter is not smashed into oblivion.) Once that is done, pour the contents into a bowl with the other cup of flour and stir to blend.”
I love the amount of butter in this recipe haha!
Ingredients
2 cups Gold Medal self-rising flour (plus additional for dusting work surface)
6 Tablespoons cold Land O Lakes unsalted butter
1 cup HiLand buttermilk
Instructions
Place approximately 1 cup of flour in food processor. Cut butter into pieces and add to flour. Pulsate until flour is in pea-sized pieces.
Combine mixture with additional 1 cup of flour. Add buttermilk and mix with spoon. Mixture will be sticky.
Pat out mixture on floured surface until about 1 inch thick. Cut with biscuit cutter (or drinking end of cup). Place on baking sheet.
Bake at 450 degrees for 11-12 minutes or until golden brown.
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Quick Tip: Butter is the best ingredient to use when making authentic southern biscuits.
Thank you to Southern Kissed for this great recipe.
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