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Step By Step Photos
Make your “buttermilk” by adding 1 Tbsp of lemon juice or mild vinegar to 1 cup of milk. Keep refrigerated until you are ready to use it.
Combine 2 cups of the flour with the baking powder, baking soda and salt. Mix them well so that all of the ingredients are evenly incorporated. The remaining 1/2 cup of flour will be used to flour your work surface and hands.
Slice the very cold butter into pats, add to the flour and smoosh it in until it is all evenly incorporated and has a sandy texture.
Believe it or not, the butter is all mixed in there. You can use a food processor to do this or one of those tools that “cuts in” the butter but I find it really quick and easy to just use my hands.
Stir in the “buttermilk.” The dough will be very wet and sticky.
Liberally flour your work surface, turn the dough out of the bowl onto the flour then sprinkle more flour on top of it. Pat the dough down until it is about 3/4 inch thick.
Using some round object (I used a drinking glass), cut the biscuits from the dough. Take the dough scraps, reform it into a ball, pat down again and cut more biscuits. Keep doing this until you’ve used all of the dough.
Place the cut biscuits onto a lined baking sheet (parchment or foil). Bake at 450 degrees for 15 minutes or until golden brown on top. Make sure the oven is fully preheated before baking or else the biscuits will not rise properly.
And then, in about 15 minutes, you have these beautiful, tasty, comforting, home made “basic” biscuits!!
You know you want some… so get baking!
NOTE: I made my basic biscuits extra large today because I plan on using them for the breakfast sandwiches that I’m totally addicted to. If the sandwiches are even half as good with biscuits instead of English Muffins, I might make this my new staple. They’re fast, easy and just as inexpensive as my homemade English Muffins were!