This recipe requires five ingredients and I enjoy making these when I have buttermilk at home along with Martha Stewart’s buttermilk mashed potatoes. I found this recipe on a Grit magazine YouTube video. They are not overly complicated and the ingredients are simple and natural. The only thing that might be chemical is the flour and whole wheat flour can definitely be used for half if not all of the flour if desired. I am somewhat surprised these are a homemade staple as growing up we tended to have the store bought bread on the table. I definitely enjoy these and plan to make them in the future again. I tend to always use parchment paper when I bake to avoid burnt biscuits or pans with a great deal of grease stuck to them. I have used buttered pans in the past and it did not work out right. If I have parchment paper I use it as it nearly always prevents burnt cookies, biscuits etc.
- 3.5 cups flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 4 tablespoons cold butter, cut in pieces
- 1 cup buttermilk
Combine all dry ingredients. Cut butter into fine crumbles pieces and add along with buttermilk. Stir until will combined and add more buttermilk if it is not sticky enough. Place nine quarter cups on greased cookie sheet. Place in oven for 15 to 20 minutes at 350 degrees Fahrenheit.
I found this recipe on a Grit magazine YouTube video. Accessed January 17, 2016. The video is below.