Using a 2 oz scoop or a 1/4 cup measuring cup, scoop out your biscuits into a cast iron skillet or onto a sheet pan lined with parchment paper.Ħ. Do not over-mix your batter or you will have tough biscuits.ĥ. I usually need 1 cup, but you may need a little more or a little less. You want it thin enough that it could not be rolled out like a dough, but still very thick. Add more milk as needed to bring the consistency to a very thick batter.
Add about 3/4 cup of the cold milk into your flour and butter mixture and stir using a spoon or rubber spatula, not a whisk, just until the flour is incorporated, about 10-15 seconds. Using a pastry cutter or a fork, cut the butter into the flour until it is the texture of coarse meal.Ĥ. Cut your cold butter into small chunks and add it into your flour. Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not to pack it down, and level it off. 3/4 cup - 1 1/4 cup (177-295 ml) milk or buttermilk, cold (see notes for substitution)Ģ.1 stick (1/2 cup, 112 gr) salted butter, cold (see notes for substitution).2 1/4 cups (270) self-rising flour (see notes for substitution).Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk! We can't get our hands on Sunrise Biscuit Kitchen's recipe, but we found another one that is sure to make you hungry, courtesy of ĮASY 3 INGREDIENT SELF-RISING FLOUR BISCUITS If you don't live close to Chapel Hill or Louisburg, Sunrise Biscuit Kitchen ships its famous fried chicken, cinnamon rolls, and biscuit kits nationwide.Įating NC is about bringing the best of North Carolina’s food into your kitchen. "We were one of the first breakfast biscuit restaurants in the state." "Haha so we were kind of doubting that maybe it was not a good move, but fortunately people found out what we were doing," Allen says. Their first day in business they made $39. So it's fantastic to watch from the start, to where we are at now," Owen says.įounder David Allen says he started the business with a fraternity brother in college. "They have quadrupled in sales since I've been here. General Manager Randy Owen has been with Sunrise Biscuit Kitchen in Chapel Hill for more than 20 years. They pride themselves on fast service and often know their customers' names and orders by heart. But the friendly faces in the window will have your order, food, and receipt in record time. It's not uncommon to see a long line of cars outside once it opens. Its employees are hard at work mixing up dozens of batches of biscuits every morning. Before the sun is up, Sunrise Biscuit Kitchen's lights and ovens are on. Thank goodness I did, because baby, these Copycat Sunrise Biscuit Kitchen Buttermilk Biscuits.CHAPEL HILL, N.C.
Granted it was for a huge batch of biscuits (5 lbs of flour huge!!) but it was something I could work with. Until I came upon a newspaper article from The Daily Tar Heel that had the basic outline of their recipe. I've tried other biscuit recipes and they just weren't the same. So this year I went on a mission to find this recipe and boy, it's not easy. mind blown! Their fried chicken biscuit sandwich was so good, we haven't stopped talking about it in 6 years. North Carolina was our first stop and it was there that our minds were blown by this tiny breakfast sandwich shop in Raleigh.
We packed up a small rental car (too small if you ask me) and took our then 9 month old son, my sister and our dog, Penny down the east coast. So about 6 years ago my husband and I decided to take a 2 day road trip down to Atlanta to visit my cousin Soupbelly and her family.
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