Buttermilk Biscuits

Buttermilk Biscuits

I make biscuits quite regularly, we all love them and my boys can pack away the biscuits.  Rather I am making breakfast with chocolate gravy or as a wonderful side to fried chicken, they clean them up.  I grew up watching my Mom and my Grandma make homemade biscuits and it has taken me years to really get biscuit making down to where I am happy with them.  These were quite possibly my favorite.  They were light and fluffy and by my account, perfect.  I served them with a big batch of sausage gravy and for dessert I served them up with butter and wonderful local honey.  Now doesn’t that sound good?

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Buttermilk Biscuits


  • 4 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons butter, chilled and cut into 1/2″ slices
  • 2 cups buttermilk

Cooking Directions:

Add dry ingredients to a large bowl and stir to mix.  Use a fork or pastry cutter to cut butter into flour mixture until butter is about pea size.  Stir in buttermilk just until combined, don’t over mix.

Pour onto a lightly floured surface and knead 3 or 4 times just until the dough comes together smoothly.  Pat (or roll) into a circle about 1 to 1 1/2 inches thick.

Cut into biscuits, being careful not to twist the cutter, it will keep your biscuits from rising properly.

Place on a greased or lined baking sheet.  Bake at 425 degrees for 12 to 14 minutes or until lightly browned.




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