Buttermilk Biscuits

Both my husband and I grew up in homes where most times than not, Sunday night dinner was the big and fancy dinner of the week: Roast, potatoes, veggie, homemade rolls and dessert. I wish I could say that tradition continues in our home. But let’s be honest, by the time I’ve survived (I mean enjoyed) three hours of church with five kids, gotten everyone home for lunch and taken my obligatory Sunday afternoon nap, there just isn’t time or energy to put out that kind of spread.

buttermilk biscuits

The majority of the 15 years we’ve been married, Sunday dinner has been eggs and biscuits. If we invite another family for dinner, I pull out the works like our Mom’s. It is quite a show and would never tell our guests about our usual Sunday fare or even worse, that when I’m feeling extra lazy, I pull out the cold cereal….

buttermilk biscuits
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Buttermilk Biscuits

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This is a new biscuit recipe I decided to try today. There is a cookbook that is all the rage among food bloggers: Baking from My Home to Yours by Dorie Greenspan. Instead of throwing down $40 for a cookbook, I got it from the library first to see if I was impressed with the recipes. This biscuit is different from my usual because it uses all butter, which gives it a very rich flavor and a crispier crust. This was my first try using my fingers to cut in the butter, but whatever method you use, be sure to leave enough bigger pieces of butter. As the biscuit bakes, it is those chunks that form flaky layers as the water in the butter steams.

  • Total Time: 0 hours
  • Yield: 12 1x

Ingredients

Scale
  • 1 3/4 C all purpose flour
  • 1/3 C cake flour
  • 1 Tb baking powder
  • 1/4 tsp baking soda
  • 2 tsp sugar
  • 1/2 tsp salt
  • 6 Tb cold unsalted butter, cut into 12 pieces
  • 3/4 C cold buttermilk

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with parchment or silicone mat.
  2. Whisk the flours, baking powder and soda, sugar and salt together in a bowl.  Drop in the butter and using your fingertips (or pastry blender) rub the butter into the dry ingredients until the mixture is pebbly.
  3. Pour the buttermilk over the dry ingredients and toss with a fork gently until you have a nice soft dough.  Knead the dough very gently 3 or 4 times just to bring together.
  4. Lightly dust work surface and quickly pat the dough with your fingers into a 1/2″ thick disk.  Use a 2″ biscuit cutter and cut the dough into 12 biscuits and transfer to your baking sheet.
  5. Bake biscuits for 14-18 minutes until they are puffed and golden brown.

Notes

By Dorie Greenspan

  • Author: Carole Jones
  • Prep Time: 30 minutes
  • Cook Time: 14-18 minutes
  • Category: Biscuits
  • Method: Hand
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 136
  • Sugar: 1.5g
  • Sodium: 649mg
  • Fat: 6g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 1.8g
  • Trans Fat: 0g
  • Carbohydrates: 17.6g
  • Fiber: .5g
  • Protein: 2.5g
  • Cholesterol: 15.9mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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