There is nothing better on Thanksgiving than soaking up gravy with fresh, warm biscuits. We love this recipe because it is so simple and quick to put together. They give your house that fresh-baked smell that instantly welcomes guests into your home. You can make these biscuits a few days in advance of Thanksgiving to take some of the load off your plate and can reheat them in the oven Thanksgiving day. They also make great leftovers (stay tuned for a post-Thanksgiving recipe).
Easy Buttermilk Biscuits
Makes: 16 biscuits
Prep Time: 10 minutes Total Time: 25 minutes
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1 tsp lemon juice
- 3/4 cup butter
- 1 egg, scrambled
- 1 and 1/4 cup buttermilk
- Preheat the oven to 450 degrees.
- Combine the flour, sugar, salt, baking powder and lemon juice in a bowl.
- Use a cheese grater to grate the butter into the dry ingredients. This helps to evenly breakup the butter into the dough and is most easily done if the butter is cold. If you don’t have a cheese grater, you can cut the butter into small, pea sized squares.
- Add the milk and egg to the dry ingredients and use a wooden spoon to combine the dough. You want to try to keep the butter in small pieces so don’t go overkill on mixing the dough. Just mix it until combined.
- On a floured surface, roll out the dough until it is about 1/2 inch thick. Cut with a biscuit cutter or, if you don’t have one, use a drinking glass.
- Place the biscuits on a sprayed baking sheet or silpat cooking sheet and bake in the oven for 12 minutes. The biscuits will be flaky, warm and ready to serve immediately. If you are reheating for Thanksgiving dinner, brush with a little bit of melted butter. Reheat at 350 degrees for 6 minutes.