I have long preached the gospel of homemade biscuits. I know what you're thinking - "those are out of my league." The good news? You're definitely wrong.
You can easily whip these together in 30 minutes - and you probably already have all of the ingredients. No running to CVS in your pajamas to buy buttermilk.
WHAT YOU NEED:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
Pinch of salt
4 tablespoons butter, cold and cut into cubes
1 cup milk*
1 tablespoon apple cider vinegar (lemon juice works too)
1 tablespoon butter, melted
*Choose your own adventure here. I used unsweetened vanilla almond milk because that's all I had. Cow and unsweetened plain soy would work as well. If you want to go full-blown vegan, you can also easily swap in Earth Balance for the butter.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.
- Mix dry ingredients together in a large bowl. Cut in the cold butter using a pastry blender, your fingers or two forks - until no large pieces remain.
- In a glass measuring cup, mix together milk and vinegar (or lemon juice). Pour slowly into dry ingredients, stirring gently. You may only need 3/4 of milk mixture. Dough should be combined, but sticky.
- Sprinkle a bit of flour on dough and turn onto a floured surface. Knead once or twice, then pat dough into a one-inch thick slab using your hands. With a small glass, cut out biscuits, twisting glass as you push down. Place biscuits on prepared baking sheet, arranging them in two rows so they are touching.
- Brush the tops with the melted butter. Bake for 12-15 minutes, or until lightly golden. Serve warm if possible.
Adapted from Minimalist Baker