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–+ servings
3 biscuits on a wooden tray

Grandad's Recipe for Easy Biscuits

This is Grandad's recipe for easy biscuits. With secret ingredients like the perfect biscuit mix, buttermilk, and a whole lot of love.
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Recipe by - Tabetha Klein
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 Biscuits
Calories 279 kcal

Equipment

  • 1 Mixing Bowl
  • 2 Hands - or whatever you got!
  • 1 Biscuit Cutter - or mason jar lid
  • Parchment Paper - or foil

Ingredients
  

Instructions
 

  • Preheat your oven to 450°F (220°C).
  • Combine the biscuit mix and buttermilk in a bowl. Using as few strokes as possible (I use my hands) mix until combined.
    mixing biscuit dough by hand
  • Turn the dough onto a lightly floured surface and gently smash the dough to ½" thick with your hands.
    biscuit mixed dumped onto table
  • Using a flowered biscuit cutter, cut biscuits and place them on a baking sheet.
    cutting out biscuit shapes with 3" cutter
  • To use the leftover dough from the 1st cut, gently smush together the cut sides. Almost curling them into one another, lightly smush, and cut again.
    biscuits being cut into circles, and moved to a sheet tray
  • Bake for 10 to 12 minutes or until lightly browned brush the tops of melted butter for extra richness.
    3 biscuits on a wooden tray

Notes

Southern Biscuit Mix - Formula L: This particular mix is a staple in Southern kitchens and is the backbone of this recipe. If you can't find it, you can use a blend of all-purpose flour, baking powder, and salt as a substitute. But trust me, the Formula L mix adds that authentic Southern touch.
Buttermilk: Using full-fat buttermilk not only adds richness but also reacts with the leavening agents in the biscuit mix to create a fluffier biscuit. If you're in a pinch, you can make your own buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of whole milk.
Hand Mixing: The recipe calls for mixing the dough with your hands. This is crucial. Overmixing with a machine can activate the gluten in the flour, making your biscuits tough instead of tender.
Thickness Matters: When patting out your dough, aim for about ½" thickness. This ensures that your biscuits will rise enough but won't turn into biscuit skyscrapers.
Temperature: Cooking at 425°F ensures a quick rise and a beautiful golden-brown top. Make sure your oven is fully preheated before popping them in.
Butter: Brushing the biscuits with salted butter right out of the oven adds a layer of flavor and gives them a beautiful sheen. It's like the cherry on top!
Family Tips: This recipe is more than just ingredients and steps; it's a family heirloom. Feel free to add your personal touches and make it your own. After all, the secret ingredient is always love.

Nutrition

Calories: 279kcalCarbohydrates: 37gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 10mgSodium: 756mgPotassium: 149mgFiber: 1gSugar: 9gVitamin A: 123IUVitamin C: 0.2mgCalcium: 149mgIron: 2mg
Keyword biscuits,, Breakfast, southern
Tried this recipe?Mention @tabethas.table!