Biscuits, Plain and Simple, But Oh. So. Good. – a delicious recipe with Flour, Buttermilk, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 475 degrees (F).
2
In a large mixing bowl, place 2 cups flour and 1 1/4 cups buttermilk.
3
Mix to form a dough.
4
On a floured surface, turn out dough and sprinkle with a little extra flour, knead a few times turning dough in on itself forming a nice ball (dont over-knead it).
5
Pat dough down to 3/4 thick, then with a 2-1/2 biscuit cutter (I use an old tomato sauce can, cleaned out of course, for my biscuit cutter) cut biscuits out.
6
Gather up the scraps that are left and gently reform it, then cut it out too.
7
Dip each biscuit into the melted butter, covering both sides, then place on a 9 x 12 sheet pan.
8
Put on bottom rack of hot oven and bake for 12 minutes.
499
kcal
Calories
32
g
Fat
46
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 cups Self-Rising Flour, 1- 1/4 cup Buttermilk, Whole (NOT Low-fat), 1/2 sticks Butter, Melted In Small Bowl.
Yes, Biscuits, Plain and Simple, But Oh. So. Good. falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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