Best Buttermilk Biscuits (King Arthur Self-Rising Flour)

 Karen Gentry  from Where Fours Bloom is back to help those like myself, who need help making light fluffy biscuits from scratch.


I recently posted about is there a difference between flour. I think so…I always have the best results with King Arthur Flour. In that post I made bread and pizza dough to put to the test with my regular brand. The same day I looked at King Arthur’s website and noticed they had a new Self-Rising Flour. I just had to put my White Lily Self-Rising Flour up against King Arthur Self-Rising Flour.

I have to be honest…they were the best I have ever made. The biscuits turned out so rich, tender and buttery. The recipe on the bag said you could use 1/2 cup (1 stick, 4 ounces) cold butter, or 1/2 cup vegetable shortening or lard. I always use shortening, but decided I would try the butter. Glad I did because you could see the butter and the taste was wonderful.

I think everyone should know how to make biscuits…give it a try (don’t forget a slice of country ham).

Best Buttermilk Biscuits

3 cups (12 3/4 ounces) King Arthur Unbleached Self-Rising Flour
1 tablespoon sugar (optional)
1/2 cup (1 stick, 4 ounces) cold butter, or 1/2 cup vegetable shortening or lard
3/4 to 1 cup (6 to 8 ounces) buttermilk, plain yogurt, or milk (I always use buttermilk)

Preheat your oven to 450°F.

Place the flour in a medium-sized bowl. Cut the butter, vegetable shortening, or lard into 1/2-inch cubes, and toss the pieces of fat with the flour. Rub or cut in the fat until it’s the size of small peas. Add 3/4 cup of the buttermilk, yogurt, or milk, and toss with a fork until the liquid is absorbed. For moister biscuits, add the remaining 1/4 cup of the liquid; the dough will be quite wet. Place the dough on a floured work surface. Fold it over three or four times, and pat it into a 1-inch thick circle, square or rectangle. Cut 1 1/2- to 3-inch round or square biscuits. Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk for a shiny crust, if desired. Bake the biscuits for 12 to 14 minutes, until they’re golden brown. Remove them from the oven, and serve warm.
Yield: 6 large biscuits, or a dozen small-to-medium biscuits.

Note: Biscuit dough may be made the day before, shaped and cut, then refrigerated until just prior to baking.


Thanks again Karen!! I’m going to give them a try and hope they will come out as good as these look!! So appreciate you!!

If you would like to see some of Karen’s other amazing recipes, we hope you’ll visit her at Where Flours Bloom!

‘Til next time, sue

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