These no fail biscuits are one of those quick and easy, whip them up spur of the moment, anytime recipes. Cooking is something that I like/need to fit into my super overbooked lifestyle. I love how versatile these biscuits are. I use them for breakfast sandwiches, along side soup, after school snacks and more. And speaking of after school snacks, they’re easy enough that my 10 yr old makes these all my himself from time to time for a snack.
Perfect No Fail Biscuits
You can make these the old fashioned way in a bowl with a spoon. The easiest way, though, is to let your food processor do the heavy lifting for you.
These biscuits are a great accompaniment for breakfast, lunch, dinner, snack time and everything in between.
- 2 cups all purpose flour more as needed
- 3/4 tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 4 Tbsp butter
- 1 scant cup plain unsweetened greek yogurt
- 5-7 Tbsp buttermilk
Preheat oven to 450.
Mix dry ingredients together in large bowl, or food processor.
Cut the butter into the flour with a pastry cutter or by pulsing the food processor. All the butter should be thoroughly blended and the flour should look like coarse sand.
Using a large spoon or pulse on food processor, add yogurt and milk until the mixture forms a rough ball.
Turn the dough onto a lightly floured surface and knead it exactly 10 times. It should be slightly sticky on your hands. Adjust with more flour or buttermilk as necessary.
Press into a rectangle about 3/4 inch thick. It should measure about 6 iches by 12 inches.
Cut the dough into 10 equally sized rectangles. You can use a biscuit cutter for round biscuits, reshape the dough and cut again. I like to make it easier and just have rectangle shaped biscuits.
Place on ungreased cookie sheet and bake for 7-9 minutes. They are done when the tops are a beautiful golden brown. They are best if eaten while still warm.
Try quicker, easier, drop biscuits which go great with soup. Increase buttermilk to 1/3 cup. Drop tablespoons of the dough onto a greased cookie sheet. When they come out of the oven brush with melted butter and a sprinkle of chopped fresh parsley.
Don’t hold back with the variations of this recipe. I’ve made them into cheddar garlic biscuits by adding shredded cheddar cheese and 1/4 tsp garlic salt to the drop biscuit method. They’re also good as sweet cinnamon raisin biscuits. Just add 1-2 Tbsp sugar, 1/2 tsp cinnamon, and 1/2 cup raisins. Top with a simple powdered sugar glaze. Breakfast sandwiches are my families favorite way to eat these. Drop a comment and let me know what variations you come up with.