Quick Biscuits


  • butter 4 tbsp
  • self-rising flour 2 cups
  • rye flour 2 tbsp
  • salt 1 tsp
  • buttermilk 2/3 cup


  1. Use a cheese grater to grate frozen butter from the freezer into your cold glass dish. Return the to the freezer while you prepare the dry ingredients.

  2. Combine self-rising flour, rye flour, and salt in a large bowl.

  3. Cut in grated butter while keeping it as cold as possible. 2 batches is best, the mixture should look like coarse flour.

  4. Add buttermilk a little at a time with the absolute minimum of stirring. It can take a little extra buttermilk to make a sticky dough.

  5. Height is key to fluffy biscuits, so absolutely do not roll the dough. Instead, drop the dough from the bowl onto a parchment-lined baking sheet and gently shape it to around 1 inch thickness. Cut into 6 rectangular sections.

  6. Place biscuits on the bottom rack and bake for 14 minutes at 425F or until golden-brown on top.

Design by Sam Lucidi (samlucidi.com)
Subtle Patterns (Subtle Patterns) / CC BY-SA 3.0