A coworker stopped me in the hall to talk about THE BEST AND EASIEST BISCUITS she had ever made. After hearing that description, I know I had to make them for a weekend breakfast.
They were tasty and they were easy. I also had to seriously modify the recipe because I couldn’t allow myself to eat as much butter as the recipe called for. I cut it by 3/4 and thought the flavor didn’t suffer. I made other slight tweaks to quantities as well. The following is my version of the original recipe.
Simple Buttermilk Biscuits
- 1/8 c unsalted butter
- 2.5 c flour
- 1/2 t salt, scant
- 1.5 t baking powder
- 1 2/3 c buttermilk
Preheat oven to 450F degrees. Melt butter in the microwave. Put melted butter in either an 8×8 baking dish or a 8×10 baking dish. In a medium bowl, mix together the flour, salt and baking powder. Pour in the buttermilk and stir until a loose dough forms. Batter will be sticky. Pour biscuit dough into baking dish on top of the melted butter. Spread dough using the back of a spoon. Bake for 20-25 minutes, rotating dish once during baking. Biscuits are done when golden brown on top and spring back to the touch.