March 12, 2007 by Amanda
While this recipe doesn’t use buttermilk, these biscuits can rival the buttermilk kind any time. They are light and fluffy with superior flavor, and don’t take long at all to put together. They’re perfect with butter, jam or jelly, or served with sausage and gravy. And you can’t beat them in a strawberry shortcake with fresh whipped cream. They freeze and defrost well, so it’s simple to make up a few batches and store them until you need them. This recipe can also be used for dumplings, making it incredibly versatile to master.
4 cups flour
6 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter
1 1/2 cups water
1.) Mix dry ingredients together.
2.) Cut in butter, using your hands to mix it into the dry ingredients until it’s thoroughly combined.
3.) Stir in the water until well combined.
4.) Knead dough just until smooth, then roll out to a 3/4 inch thickness on a floured board. Use a mason jar to cut biscuits out of the dough. You should get at least two dozen biscuits out of this recipe.
5.) Line the biscuits up, just slightly apart on a cookie sheet and bake 15-20 minutes in a 375 degree oven.
If you would like to make extra for freezing, simply double the recipe. These are great biscuits!