I had so much buttermilk leftover from making Irish soda bread for St. Patrick’s Day last week, and so I thought to myself: biscuits? ranch dressing? OK, yeah, biscuits. And thus, deliciousness was born.

I remember being intimidated by the idea of making biscuits back in the day. Now, I think it’s kind of the fastest/easiest bread product that you can bake. I mean, biscuits actually benefit from you not really fussing with them.

Food.com has a solid buttermilk biscuit recipe, which I’m using for this post. The ingredients and their quantities below are the same as the recipe provided, but I’ll give you my fun explanation of how to make this biscuit magic happen.

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small cubes
1 cup (+ probably a little extra) buttermilk

Preheat oven to 450F

Combine all the dry ingredients in a medium-size bowl. Add the cubes of butter and use your fingertips to work the butter into the flour mixture until it’s all incorporated and approximately pea-sized. Pour in the buttermilk and use your hands to gently combine. Once it’s combined, stop! If the dough seems too dry, add a little more buttermilk. Plop the mixture onto a floured surface. Form it into a 1 inch thick rectangular-ish shape. Use a circular cutter or a glass to cut out pieces and line these up on a parchment-lined baking sheet. Bake for 10-12 minutes, or until golden brown.

You can also freeze the pre-cut dough for up to a month! Just bake for an extra few minutes when they finally go in the oven.

I thought these were so good that they didn’t even need extra butter on top (this is saying a lot for me).