Traditional self-rising buttermilk biscuits, ready in under 20 minutes. Pair with sausage gravy for breakfast 🤤

Ingredients

• 2 cups (225g) self-rising flour
• 4 tablespoons cold butter, lard, or other rendered fat
• 0.67 cup milk or buttermilk, any fat content

Directions

1. Preheat the oven to 425°F.
2. Cut the cold butter into the flour until you have pea-sized butter chunks (Or, try grating frozen butter with a cheese grater and adding the shreds to the flour)
3. Add just enough buttermilk to make a heavy, wet dough. It may be more like 0.75 cups in drier weather.
4. “Knead” the dough lightly until it sticks together. Fold it in on itself a few times.
5. Pat dough out on a well-floured surface to around half an inch thick, then cut with a biscuit cutter or bench knife. If it’s round biscuits, pat the remainders together to make more biscuits.
6. Bake in preheated 425°F oven approximately 10 minutes, then cool a little before serving.

Notes

• The magic of these biscuits is a low-protein (soft wheat) flour.
• Use cold fat! This is important to ensure that you end up with a nice, flaky biscuit.
• Do not over-knead. The heat of your hands will cause the fat to warm up - this makes the biscuits tough.
• If you want soft-side biscuits, arrange the dough to not-quite-touch and it’ll bake to just barely touching each other. If you love the firm sides, use a muffin tin to get all biscuits with all edges.