Achieve perfect biscuits every time with this recipe for Fluffy No Knead Buttermilk Biscuits.
Y’all I had the biggest crisis on Thursday afternoon/Friday morning. If you stopped by during that time, you may have noticed that the site was down. It was a huge fiasco. I cried, and almost gave up on everything that I’ve put so much work into. I used to praise Bluehost so much, it’s who I’ve been with since the beginning. However, they were of no help, and wanted more money to get my site back up. Telling me I needed to upgrade, when I knew that that just wasn’t true. Needless to say that some awesome members that belong to the same advertising network as I do, gave me some awesome recommendations in our Facebook group.
I was able to switch hosts and move to Wpopt Friday morning. Charles got me up and running by Friday afternoon, and he moved my site while it was still down. (Amazing!) He also helped out a little bit because there were some issues that arose Saturday night with creating posts. I sent him an email Saturday night before bed, and after another email to him Sunday morning, everything is back to running smooth. Huge shout out to Charles and Wpopt!
Ok, enough about the crisis….let’s talk biscuits…I get it – Not everyone wants to put in the effort to make fluffy homemade biscuits. I get that. Some days I want to pop open a can too. I do, if I have Annie’s Homegrown on hand, but if not, I settle with this recipe for Fluffy No Knead Buttermilk Biscuits. It’s almost as easy as opening a can. Without the scary “POP” of course.
These biscuits are made with the same ingredients in my Fluffy Homemade Buttermilk Biscuit recipe, only with these bad boys, you aren’t going to knead them at all. As a matter of fact the only thing you’re going to do is toss together a few ingredients together in a bowl, drop that dough into a baking dish, and bake! For real? Yep.
When they come out of the oven, you’ll slice them up, and serve them hot with butter, jelly, or whatever you’d like. They are buttermilky, fluffy, and pure perfection. Everything you want from a biscuit.
My mother used to make something similar, but she would call it a hoe cake. But there are two different versions. Hoe cakes like Johnny Cakes, and then a hoe cake that you slice and serve. Mother used to make the slice and serve version.
This is the recipe that I throw together when we want biscuits, and I don’t have a can on hand, and I don’t feel like getting the counter all floury. If you love the southern buttermilk biscuit, you’re gonna love this recipe!
- 1/2 stick butter
- 2 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt if using unsalted butter
- 1 3/4 cup buttermilk
- Preheat the oven to 450 degrees. Place the butter in an 8X8 baking dish, and place in the oven, long enough for the butter to melt. Once the butter has melted remove from the oven, and set aside.
- In a medium bowl mix together the flour, baking powder, salt (see above), and buttermilk. Your going to stir together until a thick and sticky dough forms.
- Drop this into the pan with the melted butter, and using a spatula, evenly distribute the dough in the pan. Yes, butter will come up around the edges, this is ok.
- Bake for 18 to 22 minutes, or until the top is a golden brown color. Remove from the oven, and slice into 9 biscuits. Serve hot!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 202 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 448mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 5g