⅔cupbuttermilk, 2% milk fatsee Notes for lower fat options
2tablespoonsmelted butterto brush on biscuits
Instructions
Preheat oven to 425ºF. Grate very cold, butter and place in the fridge or freezer until needed. You can also use a food processor or pastry blender to combine the ingredients.
Using a medium-sized bowl, add dry ingredients and stir to combine. Create a well in the center of the Bisquick mixture. Add buttermilk and grated butter to the well. Stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). For flaky, tender biscuits, do not over mix.
Sprinkle a little Bisquick on to a countertop or wooden board. Add the dough and pat dough into a 1/2 inch thick rectangle. Fold the dough into thirds (like folding a letter). Use a 2 inch biscuit cutter to cut out biscuits, going straight down (do not twist!) and up. This recipe makes 8 biscuits.
Grease or line the baking sheet with parchment paper. Place biscuits about 2" apart on baking sheet. Brush with melted butter. Bake at 425 degrees F for 10 - 12 minutes, until golden in color. Serve warm with butter and honey or jelly.
If using Gluten-Free Bisquick, be sure to follow substitution instructions on the box.
For 1% skim and non-fat milk, increase butter to 1/2 cup.
Using lightly frozen, cold butter works easiest for grating.
Store leftovers in a sealed bag at room temperature for up to 3 days.
They keep well in the freezer for up to 3 weeks. Wrap in aluminum foil and seal in a freezer-safe zipper bag. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes.