Name: Buttermilk Biscuits
Yield: Makes six 2¾-inch Biscuits
Cuisine: United States
Ingredients: 1½ cups unbleached (all-purpose) flour, or more as needed; 2 teaspoons baking powder; 2 teaspoons sugar; ½ teaspoon salt; ½ teaspoon baking soda; ¼ cup vegetable oil; ⅔ cup buttermilk

Preparation info

Makes
six 2¾ inch
Biscuits

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Marie first learned to make real Southern biscuits from her friend Sarah Gaede, who insisted on White Lily self-rising flour and gobs of lard. Sarah taught Marie to use a light hand when mixing the dough and to “de-gunk your fingers.” These biscuits are not quite the same, but when we follow Sarah’s advice, they are light as a feather.