Ingredients Bread + Dough Buttermilk Biscuits Be the first to rate & review! With just six ingredients, these biscuits are a simple, quick, impressive side to serve with any meal - breakfast, lunch, or dinner. They’re best served warm, so prep them up to 2 weeks in advance and keep frozen until ready to bake. F&W recipe developer Anna Theoktisto swears by self-rising flour, such as White Lily. By Anna Theoktisto Anna Theoktisto Instagram Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.Expertise: Culinary Arts, Baking and Pastry, Animal RescueExperience: Anna Theoktisto earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. She is the former food editor for Taste of the South and Southern Cast Iron magazines. Anna's recipes have been showcased on the covers of magazines such as Food & Wine, Real Simple, and Southern Living. She is a member of Les Dames d'Escoffier Birmingham chapter. Food & Wine's Editorial Guidelines Updated on December 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Active Time: 15 mins Total Time: 35 mins Yield: 15 small biscuits Ingredients 3 1/2 cups self-rising flour (about 14 ounces), plus more 2 tablespoons granulated sugar 1 1/4 cup cold unsalted butter (10 ounces), cubed 1 cup cold buttermilk 1 large egg, beaten 1/2 teaspoon flaky sea salt, such as Maldon (optional) Directions Preheat oven to 425°F. Line a baking sheet with parchment paper. Stir together flour and sugar in a large bowl. Using 2 forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle again. Repeat cutting and stacking procedure. Roll dough into a 10- x 8-inch rectangle about 3/4 inch thick. Cut into 15 (2- x 21/2-inch) rectangles. Arrange rectangles about 1/4 inch apart on prepared baking sheet. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with salt, if desired. Bake in preheated oven until golden brown, about 15 minutes. Let cool 5 minutes; serve warm. Notes Substitute self-rising flour with an equal amount of all-purpose flour plus 2 tablespoon granulated sugar, 1 tablespoon kosher salt, 1 tablespoon baking powder, and 1/2 teaspoon baking soda. Rate it Print