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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!