Best Recipes: Big Buttermilk Biscuits

This recipe is very flexible, and the biscuits are amazing. You can also use 1 cup of plain, nonfat yogurt or 1 cup buttermilk instead of the vinegar and milk mixture.
1 Tbsp white vinegar
1 cup milk
2 cups flour
1 Tbsp baking powder
1/2 tsp kosher salt
1/4 cup vegetable oil

Combine the vinegar and milk and let the mixture sit for 5 minutes. Heat oven to 450°F. Lightly coat a baking sheet with cooking spray and set aside.

In a large bowl, mix together the flour, baking powder, and salt. Drizzle the oil over the mixture and blend it in with your fingers. Add the buttermilk, and stir to form a stiff dough. Use a little additional flour if needed to prevent the dough from sticking. On a lightly floured surface, roll the dough out into an 8×16-inch rectangle. Cut the dough into 8 biscuits, 4-inches on each side (cut dough into 2 rows x 4 columns).

Place the biscuits slightly apart on a greased cookie sheet and bake 12 minutes. Serve immediately. Makes 8 large biscuits.

Cheese Garlic Biscuits. Add:
1/2 cup shredded Cheddar
1/4 cup shredded Parmesan
1 tsp minced garlic
Sweet Potato Biscuits. Add:
3 Tbsp brown sugar
1 to 1.5 cup mashed sweet potato (canned okay)
1 tsp cinnamon
1/8 tsp allspice
Sources: Adapted from several sources: Lisa Cowden, Ladle, Leaf, & Loaf; Faith Ford, Cooking with Faith; and Joy of Cooking, 1975 edition. Cheese Garlic Biscuits adapted from Mills and Ross, Desperation Dinners. Sweet Potato Biscuits adapted from  Diana Rattray and