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Serving: Serve biscuits warm right out of the oven for the ultimate softness and buttery flavor.
Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave for that fresh-baked feel.
Freezing: You can also freeze the unbaked biscuits. Just place them on a tray until frozen solid, then transfer to a zip-top bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Variations:
Cheesy Biscuits: Add ½ cup of shredded cheddar cheese to the dough for a cheesy twist.
Herb Biscuits: Mix in 1 tablespoon of chopped fresh herbs like rosemary, chives, or parsley for a savory flavor boost.
Sweet Touch: Sprinkle the tops with a little cinnamon sugar before baking for a dessert-like version.
FAQ:
Q: Can I substitute regular milk for buttermilk?
A: Yes! If you don’t have buttermilk, mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Q: Why is it important to keep the butter cold?
A: Cold butter creates steam during baking, leading to those delicious flaky layers.
Q: Can I use self-rising flour?
A: You can! If using self-rising flour, skip the baking powder, baking soda, and salt.
Would you like me to also create a KFC Copycat Gravy Recipe to pair with these biscuits?
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