Fast & Easy BISCUITS From Scratch (And how to use them)

Start by preparing the buttermilk substitute: add 1 tablespoon of lemon juice to 1 cup of milk and let it sit for about 5 minutes.

In a food processor, combine 2.5 cups of all-purpose flour, 2 tablespoons of baking powder, and 1 teaspoon of salt.

Cut 4 oz (1 stick) of very cold butter into small cubes and add to the flour mixture in the food processor.

Pulse the mixture until it reaches a sandy texture with small pieces of butter still visible.

Pour in the prepared buttermilk substitute gradually while pulsing the mixture until just incorporated, being careful not to overmix.

Generously flour a surface and turn the dough out onto it.

Gently fold the dough onto itself a few times to combine, ensuring it remains cold and not overworked.

Roll out the dough to about 1-inch thickness and cut out biscuits using a biscuit cutter or glass.

Place the biscuits into a greased 12-inch cast iron skillet or a baking dish, ensuring they are touching each other for flakiness.

Bake in a preheated oven at 425°F until golden brown, about 12-15 minutes.

Equipment Needed

Spice Level: