Friday, March 28, 2014

Buttermilk Biscuits

To me, there are few things better than a hot, buttery homemade biscuit. Smothered in a sausage gravy, sandwiching a nice piece of country ham, or even plain, a homemade biscuit is kinda like getting a nice warm hug from my grandmother.

Speaking of my grandmother, she was a really good baker/cook and I've tried to replicate some of her dishes. She never wrote anything down which means I have no recipes to go by. (Kicking myself right now that I didn't pay more attention while in the kitchen with her). I remember her making really tasty biscuits. She made angel biscuits, drop biscuits and my favorite, buttermilk biscuits. I found this buttermilk biscuit recipe on and while it isn't my grandmother's, it does produce really nice, soft biscuits.

I like to make a batch of these biscuits up, cut them out and then place them on a cookie sheet and freeze them for about 30 minutes. Then, I remove them from the baking sheet and put them in a freezer safe zip-loc bag. That way, when I wake up in the morning, all I have to do is preheat the oven to 450 and bake for 20 minutes and then I can have beautiful homemade buttermilk biscuits for breakfast.  Easy!!

Buttermilk Biscuits
Recipe from

2 cups all-purpose flour (I prefer White Lily)
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons butter, unsalted, very cold, and cut into pieces
1 cup cold buttermilk

Preheat the oven to 450 degrees.

In the bowl of a food processor, combine the dry ingredients and pulse just a few times to incorporate all the ingredients together.  Next, add the pieces of cold butter and pulse a few times, cutting the butter into the flour until it resembles course meal. Then add the buttermilk and mix until just combined. The dough will look wet and will be sticky.

Turn the dough onto a floured surface.  VERY GENTLY pat the the dough out until it's about 1/2 inch thick. Fold the dough just a couple of times and then gently press the dough down to about 1 inch thick. Use a round biscuit cutter to cut out rounds.

Gently knead the scrapes together and make a few more rounds, but since they will be handled more, they won't be as perfect as the first round. (but they will still be good though)

Place the biscuits on a baking sheet and bake for 10-12 minutes. I brushed the tops of my biscuits with some melted butter before I put them in the oven, but that's totally your preference. If you like crusty sides, make sure the biscuits aren't touching on the baking sheet. If you like soft sides, place the biscuits so they are touching each other.


  1. My brothers love biscuits! This buttermilk version look so flaky and buttery!

  2. Those are some mighty fine looking biscuits!

  3. Shannon, I am a bit addicted to homemade buttermilk biscuits! Drown these babies in butter and/or in gravy... I'm all about it!!

  4. I have still never made my own biscuits. I don't used canned, but the frozen biscuits are great. Maybe I should give it a try. Those look great!

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