Fail-Proof Buttermilk Biscuits

Appetizers | October 26, 2016 | By

Buttermilk Biscuits

When I was young, my grandmother always made some of the best southern food.  I distinctly remember the pies she used to make.  She would cut the remainder of the the pie crust off the edge of the pie, roll it in a cinnamon and sugar mixture and bake them, giving us grand kids the best home-made cookies.  And for me, these feel a lot like home.

Fresh Buttermilk Biscuits

Few things to keep in mind when you make these:

  1.  Do not skimp on the freezing time within the recipe.  The mixture needs to be cold when being cut into your biscuit shapes and popped into the oven.
  2.  Dough may be a little sticky or, alternatively, dry.  Make sure you adjust the recipe by added COLD milk or flour until it just pulls away from the bowl, before turning it onto the floured surface.
  3.  Completely cover your rolling pin in flour.
  4.  Use the smallest holes on your grater when processing your butter.  It will help distribute the butter more evenly.

Grated Butter

Work in the kitchen

Buttermilk Biscuits
Serves 6
Grandma's buttermilk biscuits, to perfection.
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Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
  1. 3 cups All-purpose flour
  2. 2 tsp baking powder
  3. 1/4 tsp baking soda
  4. 1 1/2 Tbsp granulated sugar
  5. 3/4 tsp salt
  6. 10 Tbsp butter, divided in two parts
  7. 1 1/2 cups buttermilk
  8. 3 Tbsp of milk
  1. Mix your dry ingredients (including the salt) in a bowl. Place the mixture in the freezer with a stick of butter in the freezer. After 30 minutes passes, measure out the butter milk, cover with a lid and place in the freezer as well.
  2. Preheat oven to 425, 400 for high altitudes.
  3. Grate 8 tablespoons of butter on with the smallest hole on your box grater. Add you flour mixture to you Kitchen Aid and with a dough hook, add in your butter. Mix until well blended. Add in your butter cream and mix well. You dough will likely be a little dry, so add in your milk, once tablespoon at a time until it just pulls away from the bowl.
  4. Turn your dough to a well floured surface and roll to 3/4 to 1" thick. Cut with a biscuit cutter or a glass. Place on a cookie sheet lines with parchment paper. Melt final 2 tablespoons and heavily coat tops of dough before placing in the oven. Bake for 15-18 minutes and until the bottoms are lightly golden brown.
Blue Eyed Baker


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