![]() ![]() There are no scraps this way and all of the dough rises nicely in the oven.ĭo make sure that however you decide to cut your biscuits, you’re pressing the knife or biscuit cutter straight down, and not twisting it at all. Typically I just press out the dough into a 1″ rectangle and cut it into square shaped biscuits with a knife. ![]() This is because the scraps that are left after cutting out circles never rise as well once they’re reformed into biscuits. Also, they’re shown here as circular biscuits, but I do usually make them into squares. This recipe also doubles easily if you want to make a larger batch of biscuits. They are a bit lighter and fluffier with just all purpose flour though. I have made these easy buttermilk biscuits with half whole wheat flour as well, to make them slightly healthier though, and they are quite good that way, if you prefer. They’re absolutely delicious, but not really the healthiest of dinner options! I make them at least once a month, and they would happily be eaten even more than that, but I try not to make them any more often! We love homemade buttermilk biscuits around here. To bake from frozen, add three to five minutes to the bake time.These easy buttermilk biscuits are light and flakey and so easy to make! They can be on the table in under a half hour, and everyone will love them! Prepare through step 4, then transfer to a zip-up bag or airtight container for longer freezer storage. Tip: Biscuits can be stored in the freezer before baking. Brush tops of the warm biscuits with the melted salted butter.
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