- 3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)
- 1 1/2 t. salt
- 1 T. sugar
- 1 1/2 t. baking powder
- 1 stick butter
- 3/4 c. buttermilk (I have made these with buttermilk as well as the ‘homemade’ buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
- 1 egg
- 1/4 c. water
Preheat oven to 425 degrees.
Combine flour, salt, sugar, baking powder and butter until crumbly.
Mix in buttermilk, egg and just enough water to make a workable dough.
Mix the dough until it is just barely combined (don’t over mix).
Roll the dough onto a floured cutting board about 1 inch thick.
Cut with a 2 inch biscuit cutter, or a 2 inch round cup.
Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown.
Makes about 12-15 biscuits, depending how thick you make them.
Other simple desserts
Tips to making awesome biscuits:
*ONLY hand mix your dough. Don’t mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don’t want to over mix this recipe.
The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth.
This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit.
Keeping the dough thick will ensure a chewy and soft biscuit.
I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).