Easy Buttermilk Biscuits

With just six ingredients, these biscuits are a simple, quick, impressive side to serve with any meal - breakfast, lunch, or dinner. They’re best served warm, but you can prep them up to two months in advance and keep them frozen until you are ready to bake. Food & Wine recipe developer Anna Theoktisto swears by self-rising flour, such as the White Lily brand, for light and airy biscuits.

Buttermilk is key to these delectable biscuits. While today, most commercial buttermilk is now made by inoculated fresh milk with cultures, it originally came from the process of making butter out of cultured cream. Beating or churning the cream solidifies the fat to create butter; the liquid leftover is buttermilk. If the buttermilk is left out overnight, bacteria produce lactic acid to help ferment the milk, giving it its signature lightly sour flavor. The buttermilk in these biscuits adds a tangy flavor and lift as the acid works with the baking powder in self-rising flour to give it a fluffier interior crumb and more rise.