These fluffy buttermilk biscuits are quick, easy, and delicious; you'll never need to buy a sketchy biscuit mix again! They're perfect alone, with your favorite jam, or as an epic breakfast sandwich to start your day with.
by Jenn Laughlin - Peas and Crayons·published 2013-05-14
Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
07Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.
08Use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.
09Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden.