Nanna’s Buttermilk Biscuits
These biscuits are light, flaky, and buttery! The dough, unbaked, can be frozen and baked straight from the freezer.I prefer to eat these just as they are,maybe with a little butter, but they also make a nice base for poached eggs topped with bacon, sausage, and cheese for a better-tasting version of a well-known breakfast sandwich.
Ingredients
- 2 cups Bisquick
- ¼ tsp baking soda
- 2 tbsp sugar
- ½ cup plus tablespoon cold unsalted butter
- ¾ cup buttermilk plus more for brushing
- small amount of sugar (for sprinkling on top if desired)
Instructions
- Preheat theoven to 400ºF. Line a baking sheet with parchment paper.
- In a large bowl, sift together two cups of Bisquick, one-quarter of a teaspoon of baking soda, and two tablespoons of sugar. Cut one-half cup of butter into the Bisquick mixture using a fork or a pastry cutter. Mix until the butter and Bisquick mixture becomes crumbly.
- Pour in three-quarters of a cup of buttermilk and stir with a fork just until the dough comes together to form a mass. Do not over-mix.
- Gather the dough in the bowl, adding an extra tablespoon of buttermilk if necessary.
- Turn out onto alightly Bisquick floured work surface. Pat the dough into a circle. Using atwo-inch round cutter, cut the dough into eight biscuits.
- Transfer to theprepared baking sheet. Space the biscuits at least two inches apart.
- Lightly brush each biscuit with buttermilk. Sprinkle a pinch of sugar over the top of eachbiscuit if desired.
- Bake the biscuits for twenty minutes or until golden. Remove from the oven, transfer to a wire rack to cool, or serve immediately.
Tried this recipe?Let us know how it was!
