Big Buttery, Soft American Biscuits is a leavened quick bread perfect for biscuits and gravy! This biscuit recipe has been passed around in the family circle over the years because they truly are the BEST biscuits! Also known as freezer biscuits, for their straight from freezer to oven capability!
Extra Large Mixing Bowl
18x13" sheet pan
How to Make Biscuits:
Combine the dry ingredients into a large bowl. Using a box grater, grate in the cold butter. Toss everything together to incorporate the butter pieces into the flour.
Stir in the buttermilk until a moist dough forms (if too dry add a splash of buttermilk or milk.) The dough should be tacky for fluffy biscuits.
Transfer the dough onto a well-floured surface and pat dough down to a 16-inch rectangle. Fold the dough into a letter twice, patting down to a 1" thickness. (Don't overwork the dough.)
Cut out 3.5" circles and place biscuits on an 18x13 sheet pan. Bake in a pre-heated 400°F for 25-30 minutes or until done.
For Drop Biscuits: add an additional 1/2 cup - 3/4 cup of buttermilk or milk to make a tacky biscuit dough in step 1.
To Use Salted Butter: omit the tablespoon of salt and use 2 teaspoons of salt.