Author: Mrs. Butterfingers
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
I recommend you make these frequently. Repetition will make you a better cook, and it is so very, very good for the soul. It should take just twenty minutes or so from start to finish to make biscuits.
  • 3½ cups of all-purpose flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup cold butter or good quality hard margarine
  • 1¼ cups buttermilk
  1. Preheat oven to 450degrees F Makes about 16 biscuits
  2. Mix your dry ingredients then cut in the butter or margarine. You may use a food processor for this. Don't over process you want some tiny lumps of butter to remain. This makes your biscuits flaky.
  3. Dump the flour mixture into a large mixing bowl, and make a hole in the middle of the flour.
  4. Add the buttermilk and mix using the handle end of a wooden spoon. This little trick stops you from over mixing your dough. Mix just until the flour mixture starts to come together.
  5. Then still in the bowl knead it lightly six or seven times gathering it into a large rough ball as you do this.
  6. Put this rough mixture onto a lightly floured board and pat the dough to the thickness of about ½ inch.
  7. Cut with a biscuit cutter and place on an ungreased baking sheet about one inch apart. Gather the left over scraps together to form rough biscuits. Don't press or kneads these pieces, it will toughen them. These rough biscuits my husband chooses first.
  8. Bake 15 minutes.
  9. Serve immediately! Slather on butter and honey and indulge with your lovely roast chicken.
Chefs notes: You can do some prep ahead of time. Mix the flour mixture and butter and store in the fridge until needed. Then all you have to do is just add the buttermilk and bake.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=455