I finally made biscuits that were light, fluffy, a little buttery and, well, edible!!! I was so excited I just about drove my oldest by bonkers while riding in the truck yesterday talking about my biscuits! It was quite an accomplishment for me since I am a Southerner, coming from a line of great women that made the BEST biscuits and couldn’t make a descent biscuit. Here they are…what do you think?
Buttery Buttermilk Biscuits
- Makes 9 to 12 biscuits depending on size
- 2 1/4 to 2 1/2 Biscuit Mix
- 3 Tablespoons butter, frozen or very cold
- 1/3 cup club soda
- 1/3 cup buttermilk
Preheat oven to 425 degrees F.
Put 2 1/4 cups Bisquick in a large bowl.
Grate butter over biscuit mix
Mix together fork(s) until mix resembles coarse sand.
Add club soda and buttermilk.
Mix until a soft ball forms.
Turn out on a surface lightly sprinkled with Bisquick.
Knead until smooth, adding more Bisquick if needed, usually between 7-10 times.
Roll or pat into a rectangle at least 3/4″. The thicker the dough when cut, the higher the biscuit.
Cut with a biscuit or cookie cutter. Or, like me, a canning jar.
Place on ungreased cookie sheet and bake for 7 to 10 minutes. Until lightly browned.
