No one likes to bake without a plan, but these last-minute buttermilk biscuits take only a few steps and are very low effort. Don’t be scared if you’ve never made biscuits before, these are easy and result in a delicious texture and flavor.
Make These Last-Minute Buttermilk Biscuits That Take No Effort At All!
Time to get baking!
Buttermilk biscuits in the U.S. are similar to what we know as muffins in the U.K., and they are the best last-minute dish you can bake. This recipe only has a few ingredients and you most likely have all of them already.
To start, let’s discuss the flour, which in this case is self-rising for easiness. However, you can use all-purpose flour, Bisquick, or any other type of flour. Just make sure to add baking soda or powder to allow the dough to rise a bit.
In terms of the buttermilk, the acid in it helps the biscuits gain texture and acts as a leavening agent. You can swap it for regular whole milk, powdered milk, half and half, or even Greek yogurt.
Make sure you adjust the liquids accordingly, and maybe add a splash of lemon juice for extra tartness.
The butter in this dish is essential for binding things together, but if you’re trying to stay healthy, or can’t find any, use vegetable oil, applesauce, or more of the yogurt. The important part here is that you add some sort of binding agent that has moisture.
Now, you are all set to knead your dough and bake. Don’t worry too much about cutting it or making it look perfect, what matters is the flavor. Bake for about 15 minutes, but check for color often.
Enjoy these last-minute buttermilk biscuits any time you want, whether it is in the morning with butter and eggs, or as a treat after dinner with some jam.
Last-minute Buttermilk Biscuits
Ingredients
1/2 cup (64 g) butter
2 cups (256 g) self- rising flour
3/4 cup (180 ml) buttermilk
2 tbsp melted butter, for brushing
Directions
- To start, preheat the oven to 425 F (220 C). Prepare a 9 x 9 inch lightly-greased baking pan.
- Get a medium bowl and combine the flour and butter. Work on it until the mixture resembles a coarse meal.
- Carefully add the buttermilk. Stir continuously until the flour mixture is moistened.
- Place the dough onto a floured surface and knead for 3 to 4 min.
- Roll the dough into 3/4 in (2 cm) thickness, and cut with a 2-inch (5 cm) biscuit cutter.
- Arrange the biscuits on the prepared pan and bake for 13 to 15 min, or until tops are golden brown.
- Remove from the oven and brush the biscuits with melted butter.
- Serve warm.
