Everyone in my family enjoys fresh biscuits, especially for breakfast or brunch. For dinner my mom use to fix us 4 kids these big biscuits using Bisquick and we would have them with butter and syrup. I am sure there were times when something simple and inexpensive was in order for dinnertime.
It is Fiesta Friday again with The Novice Gardener and I frequently use my Fiestaware glasses, silverware and dinnerware in my photos. How fitting for a party on Fiesta Friday. Everything is so colorful and bright and comes in all kinds of “happy”colors – many of which I have. I like white dinnerware and have quite a collection. They say food looks better on white but honestly I like to use bright colors when I can. Maybe it distracts from the food sometimes but what the heck!
Below is a collection of my Fiestaware. The boxes some of the dinnerware come in have a Flamingo girl on them which I did not remember. What ever color you get that is the color of her dress! They are very inexpensive and always on sale. Kids and adults (sure why not) will enjoy picking out their favorite “color”. Can you tell I like to cook and entertain – it is all about having fun 🙂
I especially like this recipe as you can have all of the ingredients on hand. Self-rising flour makes baking easy as you do not have to add any baking powder or baking soda because it is included. You do not have to wait for the dough to rise which can take a long time. Three ingredients and you have some delicious biscuits to satisfy all of your family requests.
Buttermilk can be frozen but it tends to separate and needs to be mixed well before using. Any time I need buttermilk for a recipe I always have some leftover, so why not freeze it. You can also substitute liquid buttermilk for a buttermilk powder. Then, everyone has butter on hand, right?
- 2 cups self-rising flour (see comment below)
- 1/4 cup cold butter, cut into small pieces
- 2/3 to 3/4 cup cold buttermilk (maybe less)
Preheat the oven to 425°F. Place the flour in a bowl and add the butter just until the mixture looks like large peas. I always do this step with my clean hands. It is easier to smoosh (I did look this word up and it is a variety of the word smush) the butter and flour together.
Add the buttermilk; first mix with a spoon then with your hands until the mixture holds together. Pour out onto a floured surface and knead the dough by folding it over on itself a few times; add more flour if you need it.
Roll the dough out about 1/2-inch thick. Cut the biscuits using a 2-1/2-inch round cutter, dipping the cutter into some flour if needed to prevent sticking. Re-roll the dough and cut out some more biscuits. Place the biscuits on an ungreased baking sheet. Bake for 10 to 15 minutes, or until they are a nice golden brown.
Remove and serve warm, or cover tightly until serving or freeze if desired.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/02/28/breakfastbiscuits/
Try some biscuits served with my delicious, warm Milk Gravy with Homemade Bouillon Cubes.
How about some butter and good Michigan maple syrup with some yummy Candied Bacon.
Finally a sausage biscuit; cut your biscuit in half and place a sausage patty in between.
Comment: I started to make these biscuits and realized the “best by date” was 4-26-13. Oops! I decided to make the biscuits anyways as I wanted something for breakfast in the morning and I figured they might not rise but would be edible. I store many of my baking products in containers and then if necessary cut off any info I might need and put it with the ingredient. So, what does this tell you? It is Feb. 23, 2014 and almost 10 months later the flour was still good. You can see the biscuits rose just fine and the taste was great too!
I get confused about the “best by” and “sell by” dates. Some items I do not mess around with, such as meat, poultry or fish. I have had beer go bad – yes is that possible? Also, I have had chips turn rancid, I am sure due to the oil. I am careful with items such as peanut butter or some canned goods; actually I am careful with a lot of products just because I do not want to make anyone sick or ruin a good recipe.