April 13, 2011

My Go-To Buttermilk Biscuit Recipe

Did you know that I used to strongly dislike biscuits?  It was something about the dry feeling that makes you feel like you couldn't swallow without a glass of water (or milk for you milk lovers) that I couldn't stand.  I must have been eating really bad store-bought biscuits, because I really like homemade biscuits now. My perfect biscuit is crispy on the outside, but soft, buttery and flaky in the inside.  This is my go-to recipe for biscuits.  They satisfy all four of my perfect biscuit requirements and they are a sweeter biscuit.  I love them warm with jam or honey or with eggs, ham, Feta cheese and Cheddar cheese for a breakfast sandwich or even with sausage gravy.  I still like to try new biscuit recipes, but when I feel like biscuits I know I will love, I make this recipe.  
Buttermilk Biscuits
from: Jenn@eatcakefordinner

2 1/2 c. all-purpose flour
3 Tbl. sugar
1 1/2 Tbl. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, cold, cut into cubes
1 c. buttermilk, plus more if needed

Combine flour, sugar, baking powder and salt; mix well.  Add the cold butter cubes and using a pastry cutter, cut in the cold butter until resembles coarse crumbs with small chunks of butter throughout.  Make a well in the center and slowly incorporate the buttermilk until just combined.  If dough seems too dry, add a little extra buttermilk.  Do not overmix.  Turn out dough onto a lightly floured surface and pat into rectangle (try to handle dough as little as possible).  Cut out biscuits using a round cutter.  Place on greased cookie sheet.  Bake at 350 degrees for 12-15 minutes.  Yield: 8-12 biscuits.    


  1. I love buttermilk biscuits and how versatile they are! Yours looks great!

  2. Those Biscuits look delicious! If only I had time to bake!

  3. great biscuits, it's hard to find a great recipe..thanks for sharing


  4. Okay, this one is going into the file, too! LOL

    Just in case you didn't have buttermilk on hand sometime, you can make it yourself really easy.
    All you need is:

    Milk (just under one cup)
    1 Tablespoon white vinegar or lemon juice


    1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

    2. Add enough milk to bring the liquid up to the one-cup line.

    3. Let stand for five minute. Then, use as much as your recipe calls for.

    My grandmother taught me this YEARS ago....I hate to admit how long ago it was. LOL


    1. This comment has been removed by the author.

    2. You can use regular cider vinegar to 1 cup of whole milk to make buttermilk equally as well. I do this one all the time.

    3. You can use regular cider vinegar to 1 cup of whole milk to make buttermilk equally as well. I do this one all the time.