Cook Time: 15 minutes
Total Time: 15 minutes
Yield: About 12 Biscuits
- 2 cups all-purpose flour, about 9 ounces, Spoon and Sweep Method
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons sugar, optional
- 6 tablespoon cold butter
- 3/4 cup cold buttermilk
With a fork, stir in the buttermilk until the dough is moistened and begins to hold together. Turn out onto a lightly floured surface and knead 2 or 3 times, just enough to form a cohesive soft dough. Pat out into a circle about 3/4 inch thick and cut out with biscuit cutters.
Arrange the biscuits on a baking sheet, cover with plastic wrap, and freeze. When frozen solid, transfer the biscuits to a freezer bag and mark it with the date and baking instructions. Keep frozen for up to 2 months.
Makes about 12 to 14 biscuits using a 2-inch biscuit cutter, or about 10 2 1/2-inch biscuits.
To Bake Biscuits:
Heat the oven to 425°.
Arrange the frozen biscuits on an ungreased baking sheet. Bake for 15 to 18 minutes, until golden brown.
Enjoy these tasty buttermilk biscuits with butter while they're hot. They're also great with jam or preserves, ham slices, or savory sausage gravy. You can also use the frozen biscuits to top a pot pie or casserole.
These popular, top-rated angel biscuits are made with a little yeast, making them extra light and fluffy. They make a great tasting biscuit to serve with fried chicken or a hearty stew, or serve them with breakfast.
I love these biscuits with soup or stew, and they make an excellent topping for a chicken pot pie or chicken and biscuit casserole. They're great for St. Patrick's Day, too!
Sweet Potato Biscuits
These lightly spiced biscuits are a refreshing change of pace, and they're made moist and delicious with cooked mashed sweet potatoes. These are wonderful with a pork roast or ham dinner, or serve them for breakfast with apple jelly or a cream cheese spread.