I have a compicated relationship with biscuits. When they are fresh and fluffy, I love eating them; when they are chewy or hard (especially if I made them), it’s heartbreaking. Making biscuits is a badge of honor among Southern cooks, and I’ve struggled for years to be a successful biscuit baker. My longtime friend and former district manager Tere shared her grandmother’s recipe with me, and promised they were not difficult. I’m happy to report she was right!
- 2 cups While Lily or Martha White* self-rising flour + more for rolling
- 3 tbsp oil or melted butter + 1 tbsp for pan
- 1 cup buttermilk [you can use regular milk or yogurt, but you will sacrifice in taste and texture]
Spread 1 tbsp oil or butter in bottom of cast-iron skillet. Add rest of ingredients to large bowl and mix with fork, spatula, or hands until just combined. Turn onto floured surface (dough will be sticky) and roll or pat to 1/2” to 3/4” thick. Cut with biscuit cutter or similar size (glass, measuring cup, cap for cooking spray) and arrange in skillet with sides touching. Bake 425 to 450 degrees* for 15-20 minutes.