Buttermilk Biscuits + A Giveaway!

Biscuits are wonderful.

Whether topped with jam, dipped in gravy, or holding bacon, eggs, and cheese, nothing says comfort like a buttery, flaky biscuit fresh from the oven. And the good news is, homemade biscuits are just a handful of ingredients away, with the help of a few essentials.

I’ve partnered up with King Arthur Flour in the campaign for #BetterBiscuits to help get these warm and snuggly biscuits into your homes (and your mouths) as soon as possible. The key ingredient to these tender nuggets of joy? King Arthur’s Self-Rising Flour.

King Arthur’s Self-Rising Flour combines soft wheat flour, baking powder, and a hint of salt, resulting in biscuits so fluffy and delicate, you won’t know how you survived breakfast without it. Bonus: Baking powder and salt already mixed in means less prepwork for you!

These particular biscuits are inspired by Shirley Corriher’s Touch-of-Grace Biscuits (also found in Kristen Miglore’s Genius Recipes). Shirley says the dough “should be a wet mess”, with a slight resemblance to cottage cheese. The moistness of the dough combined with the low-protein self-rising flour will lead you to tenderness Otis Redding hasn’t even tried before.

Drop a spoonful into a quick flour bath, and poof! It’s all coming together.

Cozy each doughball up to their neighbor to ensure they rise up tender, fluffy, and tall.

Brush with butter upon removing from the oven, and eat five immediately.

I love them topped with jam or with ricotta, honey, and a sprinkle of sea salt. Ross likes them with a runny egg. Both are equally messy and delicious.

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