Here’s a simple, classic recipe for self-rising flour biscuits—light, fluffy, and perfect for breakfast or a side:
Ingredients:
- 2 cups self-rising flour
- 1/2 cup cold butter (1 stick), cubed
- 3/4 cup milk (whole milk works best)
Instructions:
- Preheat oven to 450°F (230°C).
- Mix flour and butter: In a large bowl, cut the cold butter into the flour using a pastry cutter, two knives, or your fingers until the mixture resembles coarse crumbs.
- Add milk: Pour in the milk gradually, stirring until a soft dough forms. Don’t overmix!
- Knead lightly: Turn the dough onto a floured surface and knead gently 4–5 times until it comes together.
- Shape biscuits: Pat the dough to about 1/2–3/4 inch thick. Use a biscuit cutter or a glass to cut circles. Place them on an ungreased baking sheet, close together for soft sides or spaced apart for crispier edges.
- Bake: 12–15 minutes, until golden brown on top.
- Serve warm: Optional: brush tops with melted butter.
💡 Tips for extra fluffiness:
- Keep the butter and milk cold.
- Don’t over-knead—light handling keeps biscuits tender.
- For flaky layers, fold the dough over itself 2–3 times before cutting.
If you want, I can also give a super easy 3-ingredient shortcut version using just self-rising flour, butter, and yogurt or milk that comes out almost as good as bakery biscuits.
Do you want me to share that version too?
