Skim milk will produce a biscuit that is less rich in flavor, while biscuits made with whole milk will taste heartier. If you do not have any on hand or do not prefer buttermilk you can definitely use any other kind of milk. I personally love the tang that buttermilk brings to biscuits. Both kinds of milk will work!īecause buttermilk is cultured, it has an acidic quality to it. These self-rising flour biscuits can easily be made as plain biscuits or buttermilk biscuits. * See the notes section of the recipe for the exact quantity.īaking Tip: Every stick (4 oz) of butter contains roughly the equivalent of 1/4 teaspoon of salt. If you do not have salted butter on hand, no problem! You will just need to add additional salt into your dough. Salted butter will do the trick to finish flavoring the biscuits. While the self-rising flour does have salt in it, there really isn’t enough to flavor these biscuits properly. The only difference between salted butter and unsalted butter is the addition of salt. In order to keep this recipe as simple as possible with very few ingredients, salted butter is used. All you need to do is to replace the self-rising flour with all-purpose flour, baking powder, and salt! * See the notes section of the recipe for the exact quantities.īaking Tip: Every cup of self-rising flour contains roughly the equivalent of 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. If you do not have self-rising flour on hand you can still make these biscuits. The salt in the self-rising flour helps to flavor the biscuit but also helps to strengthen the gluten structure. The chemical leavening ingredient, baking powder, in the self-rising flour is what helps the biscuits to rise.

If you read my post last week about self-rising flour, then you know that self-rising flour combines three ingredients into one: all-purpose flour, baking powder, and salt! This is the reason this recipe has so few ingredients. The key ingredient in these super easy drop biscuits is self-rising flour. Ingredients in Self-Rising Flour Biscuits Self-Rising Flour Think they’re too good to be true?! They aren’t! I promise! Just scoop them into a pan and bake! This means you also don’t get your counter all sticky and dirty with biscuit dough and flour. These are also “drop biscuits” meaning that you do not roll and cut them out. And just like that, you have a buttery biscuit dough ready to hit the oven! Salted butter is cut into self-rising flour before being mixed with milk or buttermilk. These biscuits only have 3 ingredients in them. Reheating in the oven will make them dryer.Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk! To reheat biscuits, lightly wet tops and microwave or put in the oven. *Cool biscuits completely before storing in an air tight container.If your biscuits are done on the outside and doughy on the inside, your oven is too hot.Check them often the first time, baking until just golden.Depending on the size of your biscuits bake for 8-12 minutes.Let proof again once cut for another 20 minutes.Gently place biscuits onto your greased sheet pan.Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising.Using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides.Using a rolling pin gently 'bounce' your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.After the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.Turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit.Fold the dough in half, folding the far side of the dough toward you.Form dough into a rectangle with the narrow side facing you, about 1 inch thick.Turn the dough out onto a well floured work surface and sprinkle the top lightly with flour.Let this sit out to proof for 20 minutes.Stir in the buttermilk until just combined.Cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea.Combine your dry ingredients in a large mixing bowl.Lightly grease a heavy bottom baking sheet with canola oil.

3 ingredient biscuit recipe