Variations & Tips
If you don’t have self-rising flour, you can make your own by whisking together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine salt before adding the buttermilk and butter. For a slightly richer biscuit, increase the melted butter to 6 tablespoons and reduce the buttermilk to about 1 1/4 cups, adding it gradually until the dough is thick but still scoopable. To give the biscuits a little savory twist, stir in a generous pinch of black pepper or a teaspoon of dried chives or parsley—this keeps you at three ingredients if you count the herbs as part of your flour mix when you measure. For cheese biscuits, fold in up to 1/2 cup finely shredded sharp cheddar along with the flour, then proceed as written; they’re especially good alongside chili or tomato soup. If you like a slightly crisper crust, bake on a preheated cast-iron skillet instead of a baking sheet. Leftover biscuits can be split and toasted the next morning, then topped with butter and jam or used as the base for a quick breakfast sandwich with egg and ham.
