Some days, you just need a biscuit.
But some days also call for pajamas at 6:30 pm, breakfast for dinner, and making your lunch while you’re making your dinner so you have one less thing to do later.
These biscuits are for those days.
The days when you really don’t feel like doing anything at all: not cooking, not washing dishes, not sorting the mail, not checking your email.
These biscuits were made for one reason – I was super lazy last weekend. Nick asked for biscuits Saturday morning to have with breakfast and it was the very last thing I wanted to do.
So instead of trying to find something else to make for breakfast….I put all my hard earned lazy-skills to the test to see just how fast and easy I could make biscuits.
My only requirements for this batch?
1. I only wanted to make 4 or 5 biscuits – just enough for breakfast that day, because the leftovers never really get eaten. Biscuits are best right when they’re baked. Period.
2. I did NOT want to have to roll or pat out the dough and cut out the biscuits like normal. Why? Because I. was. feeling. super. lazy and did not want to cover my counter in flour OR have to clean up after myself. So, no rolling the dough and no biscuit cutter.
Welcome to lazy biscuit world. These turned out great!
They’re not super tall and fluffy since I didn’t pat out the dough and cut them, but that’s not what we were after. We just wanted buttery, crispy edged-tender-inside biscuits with breakfast. And these delivered.
They would make perfect biscuits and gravy biscuits, too – soft with just a little bit of chew.
Next time you need just a few biscuits OR you want to keep your counters flour-free? I’ve got you covered.
Free Form Biscuits for Two
Makes: 4 biscuits
- 1 cup flour, plus 1/2 cup flour, divided
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1 tsp honey
- 4 Tbsp butter
- 3/4 cup buttermilk
- Preheat oven to 425 degrees.
- In a medium bowl, mix 1 cup of flour with the baking powder, salt, and honey.
- Dice the butter and cut it into the flour mixture using a pastry cutter / two forks / or your hands, working it until the large pieces of butter are incorporated and the mixture feels like cornmeal.
- Make a well in the center of the flour and butter mix and pour in the buttermilk. Gently mix together with a fork, just until the dough comes together. If you still have some dry flour, add a little more buttermilk. Your dough should be fairly sticky.
- Dump the other 1/2 cup of flour in a shallow bowl.
- Divide the dough into 4 equal pieces. Scoop one piece of the dough and drop it in the flour, rolling it gently to cover each side with a bit of flour. Shake off the extra flour and set the biscuit on a baking sheet. Repeat with the last 3 biscuits.
- Bake at 425 for 11-13 minutes or until the biscuits are golden.