Easy self-rising biscuits are the comfort food of carb lovers everywhere. They’re perfect as a side or part of a main dish for every meal of the day.
Disclosure: This post is sponsored by King Arthur Flour, but my love for their flour is true & forever. All thoughts and opinions are my own.
There comes a time when we all crave biscuits, and that time comes once or twice a month for me. And with a recipe for easy self-rising biscuits, I can cure my craving.
Biscuits are something I definitely didn’t grow up with. The Dominican Republic is known for several types of bread, but biscuits aren’t one of them. So the biscuit obsession began for me during culinary school.
My travels took me near and far, and both the northern and southern States offer versions of biscuits that I am crazy for. From New York diners serving biscuits and gravy, to New Orleans restaurants serving biscuits in their bread basket, they’ve become one of my favorite carbs.
When King Arthur Flour asked if I wanted to try out their self rising flour, of course I said yes! Not only is KAF one of my favorite companies, but their products are outstanding, performing exceptionally well in the kitchen.I have fond memories of visiting King Arthur Flour for their Blog & Bake trip. I’ve never wanted to move to Vermont more than after that visit.
To test out their self rising flour, I had to make their recipe for easy self-rising biscuits! The recipe is super easy, resulting in some delicious, flaky biscuits. Just make sure to use good quality ingredients, starting with the King Arthur Flour, European butter, and buttermilk.
Try this recipe for easy self-rising biscuits the next time you’re craving some truly great biscuits!
- 2 cups King Arthur Unbleached Self-Rising Flour
- ¼ cup cold butter (cut into pats), or shortening
- ⅔ to ¾ cup cold milk or buttermilk
- Preheat the oven to 425°.
- Place flour in a bowl. Work in the butter or shortening until crumbs are the size of large peas.
- Add ⅔ cup of milk and stir until mixture holds together and leaves the sides of the bowl; add more milk if needed.
- Scoop biscuit dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
- Roll or pat the dough into a 5" x 8½" rectangle, about ½" to ¾" thick.
- Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.
- If you've used a round cutter, pat the scraps together, and cut additional biscuits.
- Place biscuits on an ungreased baking sheet, leaving 1" between them for crispy biscuits, or barely touching for soft-side biscuits. For higher-rising soft-sided biscuits, place biscuits in an 8" round pan.
- Bake for 10 to 14 minutes, or until light golden brown.
- Remove from oven, and serve hot.
- Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage.
- To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.