Buttermilk Biscuits


Having lived in rural Tennessee for many years, I have had my fill of this ubiquitous item found in every home, made from scratch, and served for breakfast, lunch or dinner.

Incidentally, for my non-American readers, Biscuits are fluffy bun-like things, not to be confused with the cracker-style sweet biscuits that go with tea.

I came across this post in http://thekitchn.com today that made me reminisce about this great southern comfort-food.

Click on that link for the entire post. Or check out the recipe right here:

Buttermilk Biscuits

(makes about 10 biscuits)

2 cups unbleached flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons butter, chilled (plus a little more for brushing the tops of the biscuits)

1 cup buttermilk

Preheat oven to 425 degrees. Toss dry ingredients together with a fork. Cut butter into dry ingredients using a pastry blender. Add buttermilk (don’t stir dough to death). Pour dough onto board and knead using extra flour (the lighter the touch the lighter the biscuit). Roll 3/4 ” thick. Cut out with biscuit cutter (don’t twist biscuit cutter, biscuits won’t rise properly). Brush tops of each biscuit with melted butter. Bake 10 – 12 minutes.

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