- 2 cups self-rising flour
- ½ cup salted butter (1 stick), can use unsalted butter if you prefer
- 1 cup buttermilk
Preheat your oven to 450℉ and prep a baking sheet with parchment paper.
In a large mixing bowl, add the self-rising flour. Then add the cubed butter and work it into the flour with your hands (or a pastry cutter) until it's evenly distributed and in coarse round pieces. You can also grate the butter in, but freeze it for 30 minutes first.
To the flour and butter mixture, create a small well and pour in the buttermilk. Mix with a spoon until just combined.
Use either 2 spoons or a large cookie scoop and drop ¼ cup mounds onto the parchment lined baking sheet. Continue to drop biscuits at least 1" apart (it's ok if they touch when they bake) until there's no dough remaining.
Bake for about 15-18 minutes until nicely golden brown.
Calories: 187kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Calcium: 34mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Biscuit