Meghan bakes up biscuits every single week. While weekends call for her Southern Buttermilk Biscuits, these easier weeknight biscuits are her go-to Monday through Friday. You can make these no-knead, buttermilk biscuits in one bowl and you won’t have to clean up heaps of flour afterwards. Phew!
Another tip for avoiding extra mess: Place the butter wrapper under the grater to collect the shredded butter and move it easily to the mixing bowl.
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Meghan’s Easy Weeknight Buttermilk Biscuits
- Yield: 12 1x
Description
Weekends call for Southern Buttermilk Biscuits, but these easy, no-knead Weeknight Buttermilk Biscuits are a go-to for Monday through Friday.
Ingredients
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
2 cups buttermilk
Instructions
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Heat the oven to 450 degrees F. Coat a 13×9 baking pan with non-stick spray.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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Grate the butter on the large holes of a box grater and add it to the flour mixture. Use a wooden spoon to mix in the butter — and don’t be gentle.
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Make a well in the flour-butter mixture and pour in the buttermilk. Mix together with the wooden spoon. Use a 1/3 cup measure (or medium ice cream scoop) to scoop the dough out into the baking pan, the dough rounds will touch and this helps them rise better in the oven.
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Bake the biscuits for 12 to 15 minutes or until the biscuits are dark golden brown. Cool for 5 minutes in the pan and then serve with butter or jam.