We’ve dubbed it 'Heavenly Biscuits.' They’re fluffy, buttery, and everyone asks how I make them so perfectly every year!

There's something truly comforting about the aroma of freshly baked biscuits wafting through the house. Growing up in the Midwest, buttermilk biscuits were a staple at family gatherings, bringing everyone together around the table. With just three simple ingredients, these biscuits are a breeze to whip up, even on a busy weeknight. They're perfect for those moments when you crave a little homemade goodness without the fuss.

These buttermilk biscuits are incredibly versatile. Serve them warm with a pat of butter and a drizzle of honey for breakfast, or pair them with a hearty bowl of chili or stew for dinner. They also make a great base for a classic biscuits and gravy brunch. If you're feeling adventurous, try using them as a sandwich base with your favorite fillings.

Servings: 8

2 cups self-rising flour
1/2 cup cold unsalted butter
3/4 cup buttermilk

Preheat your oven to 450°F (230°C).

In a large bowl, combine the self-rising flour and cold butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently until the dough just comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.

Use a biscuit cutter or a glass to cut out biscuits and place them on a baking sheet lined with parchment paper.

Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown.

Remove from the oven and let cool slightly before serving.

For a cheesy twist, add 1/2 cup of shredded cheddar cheese to the flour mixture. If you prefer a sweeter biscuit, stir in a tablespoon of sugar with the flour. To make these biscuits dairy-free, substitute the butter with a plant-based alternative and use almond milk mixed with a tablespoon of lemon juice as a buttermilk substitute.