These are really quick to put together and get on the table in time for dinner. If you have something bubbling on the stove, these will be finished by the time dinner is ready. They take 5 minutes or less to assemble and around 10 minutes to cook.
I started with this recipe, then messed with it just a little. I didn’t see the reason for the cream of tartar, so I left it out. I also thought buttermilk would be better – but I didn’t have any in the house. You can sour your own buttermilk easily by adding a bit of vinegar to milk, like I wrote below – or you can use regular buttermilk. Both work, so I didn’t bother to go out and buy buttermilk. It’s not a good reason to drive 20 minutes back to town.
We had them twice last week, one batch I made plain, to eat with my father-in-law’s turkey stoup (no, that’s not a typo – he makes a great not-quite-a-soup, not-quite-a-stew turkey stoup), and the second batch, in the picture above, I made with cheese and italian seasoning to go with spaghetti and my father-in-law’s famous meatballs (he is a handy guy to have living next door).
The recipe also doubles easily, which I’ve done just to make enough to put in the freezer for an even quicker addition to another meal. A quick defrost and a moment in the oven or microwave to heat them up and they are good to go.
Quick and Easy (Almost) Buttermilk Biscuits
Makes 12 biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp white sugar
- 1/4 tsp salt
- 1/2 cup melted butter (plus a little extra to brush on top of finished biscuits)
- 1 cup milk + 1 tbsp vinegar
Preheat oven to 450 degrees F (230 degrees C).
Add the vinegar to the milk and set aside to sour while you assemble the rest of the ingredients – it happens faster if the milk is room temperature, so warm milk in the microwave for ~ 30 seconds to speed things up. In a large bowl, combine flour, baking powder, sugar and salt. Stir in butter and soured milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon. Smooth the top down a little if you want them to look a little more like cut biscuits. I like the rustic look, myself (mostly because it’s one less step).
Bake in preheated oven until golden on the edges, about 8 to 12 minutes (depending on how big you made the biscuits). Brush tops with melted butter. Serve warm.
Some easy modifications/add-ins:
- 1 cup of cheese – whatever kind you like
- 1 tbsp italian seasoning
- 2 tbsp or so of chopped fresh herbs
- 1/4 cup bacon or chopped ham (or more, experiment a little), plus the cheese
- add some garlic powder to the melted butter to brush on top of the biscuits