Buttermilk Biscuits

Pre-heat your oven to 425

2 Cups Of Self Rising Flour

1/2 Teaspoon Baking Soda

1 Teaspoon of Sugar

1/4 teaspoon salt

2 Tablespoons grapeseed Oil (or any cooking oil you have)

1 Cup Of Buttermilk (If you do not have buttermilk or cannot find it, pour one tablespoon of white vinegar or lemon juice into a measuring cup. Add milk up to the one cup line - let it sit for at least 5 minutes, and there you go!)

2 Tablespoons Mayonaise

2 tablespoons melted butter

Kosher salt

Mix the Flour, Baking soda, sugar, and salt together, and then sift the entire thing into a mixing bowl.

Add in the grapeseed oil, buttermilk, and mayonaise - mix until completely combined, but mix as LITTLE as possible! The less you mix, the better this will turn out.

Once fully incorperated, turn the dough out onto a floured surface (the dough will still be a bit sticky/tacky).

Turn the dough once to get it all lightly floured on the surface and pat it into a smooth 1/2 inch thick circle. (You can use a rolling pin, but I just patted it out).

Using a circle cookie cutter or a circle shape (I used a glass drinking glass) and cut out as many circles as you can. Reform the dough working it as little as possible and repeat - continue until all the dough is gone. With the last bit, you'll need to just make a small biscuit by hand.

Grease a casserole dish VERY well and lay the biscuits inside so that they are touching sides, but not squished together.

Brush the tops of the biscuits with the melted butter and sprinkle lightly with the kosher salt

Bake for about 10 - 15 minutes or until a light golden brown color.

Serve warm with butter/honey/jam/gravy - whatevs!