Going to have a soapbox moment, but don’t worry. It won’t last long…
“Bisquick” ehhhh… Just the sound of it sends chills down my spine. My mom would never use it, so I guess she just passed that down to me. It’s an expensive version of self-rising flour and if you know how to use that stuff, it can work wonders. And it tastes so much better. Now, I will say the only boxed biscuit mixes I’ve ever eaten were by admittedly bad cooks. There is probably some “miracle” recipe out there on pinterest that makes that stuff taste great. But for me, self rising flour is the way to go for biscuits, waffles, and pancakes. Always. And super easy too!
I don’t always have buttermilk on hand. I KNOW. Huge faux pas for a Southern baker. I’m aware. But, these biscuits can be made with a combination of sour cream (which I always have on hand) and regular milk, still giving them that somewhat twangy taste.
I love these biscuits on their own, with some local honey from “Ed the Honey Man”, or basically any flavor of jelly/jam/preserve. But I have been known make them smothered in gravy with a fried chicken breast.
I’ll get to all that, but first, let’s make those biscuits.
- 2 cups Self Rising Flour + more for dusting
- 1 Tbsp Sugar
- 1/2 cup (1 stick) Cold Butter
- 1/4 cup Sour Cream
- 1/2 cup Milk
Preheat the oven to 425º. In a mixing bowl, toss flour and sugar until combined.
Take the butter and grate it into the bowl. Cut the butter into the flour mixture using a pastry cutter or a fork, until the butter resembles little floured peas.
Make sure you keep your wet ingredients (butter, sour cream, and milk) in the refrigerator until it is time to use them. If you put your butter in the freezer for a few minutes it will actually make it much easier to grate. The butter that stays cold is what creates that tasty buttery flake you want to get from biscuits.
In a separate small bowl, stir together the sour cream and milk until incorporated. Add the wet mixture into your flour mixture. Stir until it becomes “shaggy” as they say. The dough will not be smooth, but the wet ingredients will be fully combined.
Sprinkle additional flour on your counter and roll the dough out onto it. Dust the top of the dough with flour as well pat it out until it is about an inch thick. Fold the dough in half and roll it back to that same thickness. Repeat one or two times, being careful not to overwork the dough
Less is definitely more when it comes to pressing out the dough. Working gently during this step keeps the butter from melting (for that awesome flakiness) and the dough from becoming tough.
Once the dough has been rolled back to 1 inch, use a biscuit cutter to cut out biscuit rounds. Be sure to push straight down quickly on the cutter. Twisting it or pressing slowly can pinch the edges down preventing the biscuits from rising properly.
Place on a cookie sheet about an inch apart. Fold together the scraps and cut into remaining biscuits.
Bake for 10 minutes and remove from the oven. Brush the tops of the biscuits with melted butter. Place the biscuits back into the oven for another 5-7 minutes or until golden brown.