Quick and Easy Basic Biscuits

These biscuits are soft and flaky. Slather them with butter, or toast the next day and enjoy with jam. A quick and easy side-kick to any weekday meal.

Tonight we had chili courtesy of my hubby, who prepped a half dozen bags earlier in the month (can I add how swoon-worthy a food prepping partner is). I love being able to grab a home cooked meal straight from the freezer and serve everyone something warm and delicious, without spending hours in the kitchen. Still it seems I can't pull myself away for long, because just thinking about a big bowl of chili (or anything hearty for that matter), makes me start thinking about buttermilk biscuits.

I grew up spoiled on home made biscuits. I had never had a biscuit from a can or a box in my life until I became an adult. So naturally I have a favorite recipe. I originally got this recipe from a magazine years ago, before I had a family, and have since tweaked it to suit my tastes.

I am going to be honest in this post and tell you that I experimented with cake and pastry flour this time around and although the biscuits still turned out soft and flaky, they did not rise as much as they usually do. I will update the post with photos when I re-do the recipe with All Purpose Flour, which this recipe calls for.

This recipe could not be easier or quicker, yet everyone acts like I'm the hero of dinner when I bring them warm from the oven. Simply mix the baking powder, baking soda, and salt together with the flour. Cut in the shortening with a cool blade. My mom always used two forks for this growing up, but she only made it look easy, I'm all thumbs when I try to copy her moves. You're finished when it resembles course crumbs.

Pour in your buttermilk and mix until the dough comes together. You can roll out now and cut with a biscuit cutter or drop them by the spoonful unto a baking sheet. If I am making drop biscuits I make sure my dough has more moisture by adding an extra tsp of buttermilk. If you don't have buttermilk, substitute 1 tbsp of vinegar with 1 cup regular milk.

Time to bake! Preheat your oven to 450 degrees and bake these beauties for 8-10 minutes, but keep your eye on them, baking time is dependent on biscuit size.

Voila! Warm, soft, delightful perfection. Enjoy with any dish, savory or sweet. I have even made these biscuits in place of shortcake and topped them with strawberries and cream...HEAVEN!

What's your favorite biscuit pairing? Comment Below!