I know, I know! More biscuits? I promise this recipe is easier than the previous recipe — it only has three ingredients! These biscuits are a bit more sturdy, however; they’re not rock-solid or anything, but are more like the biscuits that you’d get a a Bob Evans. These can be made as drop biscuits or rolled out and cut for a uniform shape. These are great to use in egg sandwiches!
As I posted in my cornbread recipe, buttermilk is a critical flavor ingredient to this recipe, so it cannot be substituted.
Ingredients — makes about 9 large biscuits
2 cups + 2 tbsp self-rising flour
3/4 cup buttermilk
6 tbsp salted butter
Heat the oven to 425 degrees.
Place the flour into a bowl, and slowly cut in the margarine, working in with a dough blender. If you have a KitchenAid mixer, use the dough hook, and slowly cut in the margarine as it mixes. I highly recommend that you invest in a dough blender (pictured below). It is worth the investment if you plan on baking any sort of pastry, scones, biscuits, etc. They are about $12 US. However, you can use a large fork, and I’ve even used my hands to mash the butter into the flour! The dough (or pastry) blender makes things a little simpler.
When the dough pulls away from the sides and the ingredients are mixed, place the dough onto a well-floured surface. Flour your hands, and turn the dough a couple of times until it is smooth. Use a rolling pin (or a heavy glass if you don’t have one), and roll out the dough. Use a biscuit cutter or glass and cut out the biscuits.Place on a baking sheet.
If you prefer drop biscuits, do not knead or roll out the dough, simply scoop them from the bowl onto a baking sheet.
Bake for 20 minutes, remove from oven, allowing to cool for a couple of minutes before transferring to a plate. Serve warm. Will keep for 2 days in an airtight container. To warm, pop in the oven for 5 minutes at 350 degrees.