Let me start off this post by saying I have never been a good biscuit maker. There have been times where my husband as walked in the kitchen and seen flour all over the counter, smiled at me, and said “You trying to make biscuits again?” And, as always, they would end up like hockey pucks. Every. single. time. I would follow the instructions exactly and, never fail, hockey pucks. But then, I came across this recipe. And I now know that there is hope for me. Because I did made SOFT and FLUFFY BISCUITS!! Y’all, seriously, if you have never been able to make good biscuits, you must try this recipe.
Now the first time I made them, I didn’t have any self rising flour on hand. So I made my own by adding 1 and 1/4 tsp of baking powder and 1/4 tsp of salt per 1 C of all purpose flour. They turned out perfectly. And when you see that brown sugar is in the ingredients, you’ll scratch your head and say, “What??” But, I’m calling it the secret ingredient. These biscuits are not in any way sweet. They. are. perfect. You’ll just have to trust me until you taste them for yourself! The second time I made them, I used White Lily self rising flour, as the recipe calls for, and I ended up having to add about 1/4 C of extra flour to make the dough less sticky. You’ll just have to use your judgment on how much extra flour to add, if any, until the dough is just enough not sticky. Also, I made these yesterday morning and had some leftover dough that I covered and stored in the fridge. I patted it out this morning and made four more biscuits that turned out perfectly, again! I’m telling you, this is THE recipe for soft and fluffy no-fail biscuits. If I, previous hockey puck maker, have made these successfully 3 times in a row, then I know that anyone can make these!
The recipe is below. Enjoy!!
- 2 C White self-rising flour*
- ½ tsp salt
- 2 Tbl light brown sugar
- 1 C buttermilk
- ¼ C heavy whipping cream
- 8 Tbl butter
- Preheat oven to 450 F.
- Line a cookie sheet with parchment paper and set aside.
- In a large bowl add flour, salt and brown sugar.
- Mix until well combined.
- With a pastry blender, cut the cold butter into the flour mixture.
- Make a well in the center of the bowl and add the buttermilk and cream.
- Stir gently until flour is just mixed in (do not overwork the dough)
- Generously flour your work surface and hands. Very gently, knead the dough by folding it in layers a few times while adding more flour, just enough so that the dough is not sticking to your hands or your work surface.
- Pat the dough out until it is 1 inch thick.
- Flour your biscuit cutter and cut out circles.
- Place biscuits on prepared cookie sheet with sides barely touching.
- Bake for 10-12 minutes or until golden.
- Brush generously with melted butter as soon as they come out of the oven.
- Serve hot and enjoy!
- *I've found that the White Lily self-rising flour is very sticky, and I usually have to add up to 1/2 C more flour to the dough. You can make your own self-rising flour by adding 2.5 tsp baking powder and 1 tsp salt to 2 cups of all-purpose flour.
- The key to making this recipe work well is keeping all of your cold ingredients very cold and to work quickly. I usually put my butter in the freezer for a few minutes before I cut it into the flour. Once I have the dough prepared, I cut the biscuits out and get them in the oven as fast as I can!