Big, thick biscuits perfect for gravy or as a sandwich
- 4 cups self rising flour
- 1 cup cold butter (2 sticks)
- 1 cup buttermilk (may not need it all)
-
Cut the cold butter into small pieces and, using a pastry cutter, blend it into the dry ingredients until it looks like cornmeal.
-
Slowly pour in the buttermilk - just enough to make a soft dough.
-
Turn the dough out onto a floured surface and roll to about 1/2 to 3/4 inches thick.
-
Using a large cup or biscuit cutter, cut biscuits into rounds. Gently roll any remaining dough into a flat ball.
-
Place them on a cookie sheet close to each other.
-
Bake at 375° until they are golden brown on top, about 15 to 20 minutes.
-
Brush the tops with melted butter and keep warm until you are ready to serve them (or refrigerate and re-heat later).
You can make your own self rising flour.
1 cup of all-purpose flour sifted with 1-1/2 teaspoons baking powder and 1/4 teaspoon of salt.
For this recipe you'd mix a teaspoon of salt and 2 Tablespoons baking powder with the 4 cups of flour. Be sure to sift it so it's well blended.