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Our family LOVES biscuits. I’m sure that my kids consider biscuits a separate food group. If I make biscuits for breakfast, lunch or dinner, they disappear off of the table before anything else. Buttermilk biscuits just happen to be a huge favorite, above all other choices.
Years ago, I made it my quest to discover a homemade buttermilk biscuit recipe that I loved. Purchasing the refrigerated cans in the store is expensive, and it is full of unnecessary ingredients I don’t want to feed my kids.
Finally, after a lot of trial and error (which my kids appreciated), I found the perfect recipe. The baking time was short, so I could pop them right into the oven while cooking dinner. I didn’t have to knead the dough for hours, and there was no rising time since it is a yeast-free recipe. Whenever we have the urge for biscuits, I can make these in a jiffy.
20-Minute Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 TBSP baking powder
- 1/4 TSP baking soda
- 1/2 TSP salt
- 1 1/2 TBSP Sugar
- 1/3 cup butter
- 3/4 cup buttermilk - if you don't have buttermilk mix 1 TBSP of white vinegar with one cup of milk. Allow it to stand for a few minutes. Perfect substitution!
- Preheat oven to 450 degrees.
- Mix all of the dry ingredients together, which are flour, baking powder, baking soda, salt and sugar.
- Cut the butter into small cubes. Put them into the dry ingredients. Using your hands or a pastry cutter, cut the butter into the flour until it forms into a coarse-like crumb.
- Stir in the buttermilk.
- Once thoroughly mixed, turn the dough out onto your floured countertop and knead gently. Roll the dough out, ensuring it is 1/2 inch thick. Using biscuit cutters, cut out the biscuits. You may have to roll the dough out again a few times.
- Place the biscuits on a greased baking sheet and bake for 10 to 12 minutes. Eat warm!