We had a work pot-luck before the Easter long weekend. I was told that there would be enough desserts, so I should bring something else. Not sure why, but I decided to attempt biscuits – they are a good side, versatile enough to accompany a variety of pot-luck meals and pretty easy to make. Looking online there are a million different recipes boasting to give you the best biscuits you’ve ever had. Some are light and fluffy, others are crumbly. Some need yeast, others don’t and some you drop on your cookie sheet, while others you cut the dough into circles. Being overwhelmed with choices, I opted to take out my ‘Martha’s American Food Cookbook’. Her buttermilk biscuits are just slightly different in the book than on her website, but it was simple and straightforward and that’s what I was looking for.
If you have time, bake them right before serving – they’ll be at their best. But even if you don’t – warm them up and serve them with butter and a little jam for breakfast or as a companion to your salad or meat dish. They are simple and delish!
Ingredients Instructions Notes Watch your time on these - I cooked my first batch a minute or two too long.
