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If you’re after warm, homemade bread but don’t want hours in the kitchen, you’ll love these biscuit rolls with just two things. They’re super fast to put together, barely any fuss, and you get soft, pillowy bread every single bake.
I first threw these together when my bread stash ran out during a snowy Sunday. These days, it’s my go-to trick to impress visitors without breaking a sweat. They give the house that amazing baking smell everyone loves.
Simple Ingredients
- Self-rising flour: This flour is what holds them together and helps get that lift. For tender biscuits, pick some that feels really soft, no grittiness.
- Milk or plant milk: Goes in for that moist crumb and softness. Want rich flavor? Try creamy options like whole milk or oat milk. If you’re after light biscuits, cold water does the trick too.
- Heads up: Check that your self-rising flour is fresh—no weird smell or clumps. The better your flour, the better your biscuits will be.
Super Simple Steps
- Preheat the Oven:
- Get your oven hot at 425 Fahrenheit (220 Celsius). That blast of heat helps them pop up tall.
- Mix the Dough:
- Shake your milk and flour into a bowl and stir gently with a fork until just coming together. Don’t overdo it or they’ll turn tough.
- Knead and Shape:
- Move your dough onto a floured spot, then gently fold and press it just a few times till mostly smooth. Don’t go wild or you’ll lose out on the fluff factor.
- Pat and Cut:
- Lightly press dough to about one inch thick and cut out rounds using a cutter or glass. Want those layers? Go straight down.
- Arrange on Baking Sheet:
- Spread out the circles on your tray, leaving space so they rise and bake nicely, not squished together.
- Bake:
- Bake them for right around 10 minutes. Look for golden tops and a tender crumb on the sides.
- Cool and Serve:
- As soon as they’re ready, set them out to cool a few minutes so the inside finishes up before munching.
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Freshness Hacks
Best eaten the day you bake, but pop any extras in an airtight box and they’ll be fine a few days. Want to stash them? Let cool, freeze for up to a month, and warm straight in the oven whenever you want—tastes just baked!
Swap Ideas
If you’re out of self-rising flour, just use regular flour, stir in a little baking powder, and a pinch of salt. For dairy free or vegan, oat and soy milk bring great flavor and texture. If you want something really plain, use cold water instead.
Tasty Serving Ideas
Start your morning with these rolls and some jam or eggs, or stack on sausage for a filling breakfast bite. They’re great on the side of soup or chili, and super tasty spread with honey butter, too.
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Classic Southern Flavor
These soft breads have been a big thing in Southern cooking forever. Growing up, we’d wake to that cozy smell of fresh-baked biscuits, and everyone raced to the kitchen. I still bake these for that old-school comfort vibe, but with even less fuss nowadays.
Common Questions
- → Can I use gluten-free flour?
Yep! Just grab a gluten-free self-rising flour that includes leavening. The texture might not be identical but they'll taste great.
- → What plant-based milks work best?
Oat, soy, or almond milk are good picks. Stick to plain and unsweetened so nothing overpowers the flavor.
- → How should I store leftovers?
Bake extras? Keep them in a tight container on the counter up to two days. If you need more time, freeze them—easy!
- → Can I add extra mix-ins?
Heck yes! Throw in herbs, spices, or cheese right with your flour. Try different things and see what you like.
- → What's the best way to reheat them?
Pop 'em in a 350°F (180°C) oven for a few, or just zap them in the microwave for a speedy warm-up. That keeps them soft and tasty.