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Serve warm with butter, honey, or jam.
Store in an airtight container at room temperature for up to 2 days.
Reheat in a low oven for 5 minutes to refresh texture.
Variations:
Add shredded cheese and chopped herbs for a savory version.
Substitute half of the flour with whole wheat flour for a heartier biscuit.
Use yogurt instead of buttermilk for a tangier taste.
FAQ:
Q: Can I freeze the biscuits?
A: Yes, freeze raw cut biscuits and bake from frozen, adding 2–3 extra minutes.
Q: Why is my dough sticky?
A: Add a little flour when shaping, but avoid overworking—moist dough yields fluffier biscuits.
Q: Can I use oil instead of butter?
A: Butter gives the best flaky texture, but solid coconut oil can be used as a substitute.
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