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When you want bread that's steamy and fresh but don't have hours to spare, try these quick biscuits you can whip up with just two things. They're ridiculously simple and always turn out fluffy and soft.
The first batch I ever made happened during a snowy weekend when the bread box was empty. Now, it's how I surprise family and friends without breaking a sweat. The smell will take over your kitchen in the best way.
Simple Ingredients
- Self-rising flour: This lets your dough rise and gives the finished bread its fluffy bite. Try to use flour that's super soft and fine.
- Milk or any plant drink: Adds softness and a rich taste. Creamier options like whole milk or oat milk give you a deeper flavor, but if you like it extra light, water works too.
- Tip: Check that your self-rising flour isn't clumped up or smells bad. Good, fresh flour is key for awesome biscuits.
Super Simple Steps
- Heat Up Oven:
- Crank your oven to 425 F (220 C) so it's ready to go. The hot oven gets them nice and puffy.
- Mix Things Up:
- Put your flour and milk into a bowl together, then stir just until sticky. Don't go wild or you'll end up with heavy bread.
- Gently Knead:
- Sprinkle flour on your counter, plop the dough down, then gently fold it three or four times max. Handle it just until it comes together or they'll get chewy.
- Flatten and Cut:
- Squash the dough to about an inch thick with your hand. Cut circles out with a glass or cutter—press straight down so you keep those tender layers.
- Line Them Up:
- Arrange the dough rounds on your baking sheet, leaving a little gap between. Don't crowd them.
- Bake Away:
- Slide the tray in for 10 minutes or so. You're looking for golden tops and super soft middles.
- Let Cool:
- Once done, pull them out and let sit for a bit so the inside finishes cooking.
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Keeping Them Fresh
They're best the day you make them, but will last a couple days sealed up. Got extras? Just freeze and reheat them in the oven straight from the freezer. They'll come out tasting like you just baked them!
Swap Options
No self-rising flour? Use regular flour with some baking powder and salt mixed in. For dairy-free, oat or soy milk is great for moisture and flavor. Prefer things super plain? Water can work in a pinch.
Tasty Serving Ideas
Awesome with eggs and jam in the morning or loaded with sausage for a hearty breakfast sandwich. They're great on the side of soup or chili, and taste heavenly with honey butter spread on top.
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Southern Classic
These soft breads are a big part of Southern cooking. My family always gathered at the table as soon as the smell hit the air. Now I keep it simple so everyone can share that old tradition.
Common Questions
- → Is it possible to use gluten-free flour?
Yep! Just pick gluten-free self-rising flour that already has baking powder and salt mixed in. The texture changes a little, but they're still tasty.
- → Which plant-based milks should I try?
Oat, soy, or almond milk all work great. Plain and unsweetened versions make everything come out perfect.
- → What's the best way to keep leftovers fresh?
Pop biscuits in an airtight box on your counter for up to two days. To store longer, freeze them—they’ll be good for weeks.
- → Can I toss in other stuff?
Go for it—throw in cheese, herbs, or even a pinch of spices. Mix right into your dough before shaping for extra fun bites.
- → How do I warm them up again?
A few minutes in the oven at 180°C (350°F) does the trick, but a microwave works for a super quick heat, too. Both ways keep them fluffy.