Biscuits with Self Rising Flour
I first made these self-rising flour biscuits years ago when I was out of baking powder and needed a quick side to go with soup and honestly, I’ve been hooked ever since! Now they make regular appearances at breakfast, brunch, and dinner because they’re just that easy and delicious!
Servings: 9 Biscuits
Ingredients
- 2 cups Self rising flour MUST be self rising flour!
- ½ cup Unsalted Butter very cold
- ¾ cup Milk Whole milk or buttermilk
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large mixing bowl, add the self-rising flour. Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture looks like coarse crumbs. I like to grate the butter with a cheese grater. Make sure your butter is very cold to get those lovely flakey layers we are looking for.
- Pour in the milk and stir just until the dough comes together. It’ll be slightly sticky, and that’s okay! Don’t overmix.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round. Fold the dough over on itself once or twice (this helps create flaky layers), then pat it down again.
- Use a biscuit cutter or glass to cut out rounds and place them on the baking sheet. You can also cut them into 9 squares to make it even easier.
- Bake for 12–14 minutes, or until golden brown on top. Brush the tops with melted butter, if you like, and serve warm with your favorite spreads or toppings.
Notes
- Keep your butter cold. The colder the butter the flakier the layers!
- Use buttermilk for extra flavor. You can substitute regular milk, but buttermilk adds that tangy richness.
- Don’t overwork the dough. Mix just until it comes together to keep the texture tender. The dough won't be smooth, it should just come together in a cohesive dough. If you overwork it, the biscuits will be tough and no one wants that!
- Stack the dough layers by folding it once or twice before cutting. This will help the layers develop.
- No biscuit cutter? Use a glass or cut into squares with a knife, no waste and just as tasty!