Easy Buttermilk Biscuits
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Today is National Buttermilk Biscuit Day. There’s no way I can get away without posting a recipe for buttermilk biscuits. I have struggled with biscuits recipes for years. I finally went to the cupboard, pulled out one of my favorites, added a single ingredient and came up with outstanding buttermilk biscuits. I use Bisquick and buttermilk. That’s it. I do brush the tops of the biscuits with cooking oil prior to baking so I guess I technically use three ingredients.
Here’s what I do. It’s more about what I don’t do than what I do. I don’t measure anything. Just dump some Bisquick in a large bowl and add buttermilk and starting mixing the two together.
If you need a starting point, then use about 2 cups of Bisquick and between 1/2 to 3/4 cups of buttermilk. Start slowly with the buttermilk and begin working it in. You want to have the dough the consistency of …..well….dough. I don’t know how else to describe it. Turn it out onto a work surface sprinkled with Bisquick.
Keep sprinkling the dough with Bisquick until it becomes workable. Next, you only need to knead about 4 or 5 times. Need to knead. I love that!
Roll out the dough to about 1/2 inches thick. Here’s a live action shot showing my speedy rolling pin work. WHEW! The camera just couldn’t keep up with me.
Cut with a biscuit cutter. It is very important that you cut straight down and don’t twist the cutter. It makes the edges prettier.
Place the biscuits on a baking sheet. I use Silpat baking mats, one of my favorites. I love them! Brush the tops with cooking oil. Bake at 425 degrees for 10 to 12 minutes.
I can’t find a thing wrong with these quick and easy Buttermilk Biscuits.
Syrup and biscuits. I just had to do it!
Lark (SparkLarky) says
Another great recipe Jackie!
Thanks for sharing them with all of us on “Made it on Monday” 🙂
Jackie Garvin says
It was my pleasure. Thank you for the invitiation.
Rhonda B. Smith says
Jackie, that sounds like my recipe!!! I bake my in a black iron skillet (veg. oil in the bottom) and then spread butter on top. Crispy brown on bottom and glorious buttery top.
Jackie Garvin says
I love Bisquick and use it all the time. My biscuits never turned out right when I made them from scratch. I think I would handle them too much trying to mix in the fat. Bisquick works like a charm and I’m sticking with it. As much as I love cooking with my cast iron, I don’t cook biscuits in my cast iron skillet very often. I need to start doing that more. Thanks for the reminder! 🙂