2 cups self-rising flour
1/4 teaspoon baking soda
1/4 cup unsalted butter, cold
3/4 cup buttermilk
Preheat oven to 425 degrees. Mix flour and baking soda. With a pastry brush, cut butter in flour mixture until it resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Stir until moistened. Turn dough onto a lightly floured surface. Quickly knead dough 10-12 times. Roll dough to about 1/4-inch thickness. Cut with biscuit cutter and place 1-inch apart on baking sheet lined with parchment paper. Bake 10-15 minutes. Brush with melted butter.
I’ve been making this recipe for Flaky Buttermilk Biscuits for years…and I’m talking years. These go way back to when I was a newlywed in 1978. I honestly cannot tell you where I got the recipe, but I will tell you that the recipe card is stained and written in a handwriting that has evolved over the years. Did I really write like that and get by with it?
These biscuits have failed me only a few times and my children will probably tell you about it. If you don’t have self-rising flour on hand, you can make your own by adding 1/2 teaspoon salt and 1 1/2 teaspoon baking powder to each cup of regular flour.