Our best biscuit recipe for busy days.
It’s easy to prep, easy to store, and a cinch to get into the oven.
Before too long, your busy day is that much better: A busy day, but with biscuits.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Toss grated butter with the flour in a medium-sized bowl until all pieces of butter are coated with flour.
Transfer mixture to a large freezer-safe plastic bag for up to 6 months.
Mix biscuit dough:
When ready to bake, preheat oven to 425F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove the bag from freeze and transfer to a large mixing bowl.
Create a well in the center of the dough and add the buttermilk.
Use a wooden spoon or silicone spatula to stir the dough to incorporate it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Be careful not to overwork the dough.
Roll out and fold dough:
Lightly coat a work surface with flour.
Turn dough out onto surface; mixture will be a little crumbly.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Using a lightly floured rolling pin, roll dough into 3/4 inch-thick rectangle.
Fold in half short end to short end.
Repeat rolling process at least 2 more times and up to 4 times.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cut out biscuits:
Roll dough out to 1/2-inch thickness.
Reroll dough scraps once to make about 12 biscuit rounds.
Brush with remaining two tablespoons of buttermilk.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle with flakey salt, if desired.
Bake biscuits in preheated oven until brown, about 12 to 14 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
