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.

Biscuits // Hunt & Harvest


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.


  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Brush the tops with the melted butter. Bake for 12-15 minutes, or until lightly golden. Serve warm if possible.

Adapted from Minimalist Baker

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