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Buttermilk biscuits

June 21, 2010
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Buttermilk Biscuits

I’ve never made my own biscuits from scratch.  It’s so easy to defer to Pillsbury for that, and I’ve done it again and again.  And as good as these biscuits are, I’ll probably keep buying the frozen kind anyway.  Not that these were difficult to make or anything.  In fact, it was kind of fun because I baked them with me niece, Evie.  We giggled a lot and they turned out to be delicious, but still.  I really do love those frozen Pillsbury buttermilk biscuits.  And they don’t make a mess in my kitchen.  So.

Are you still here?  Good.  Let’s move on.

Now if you give this recipe a try and you happen to be baking with an 11 year old, you may want to stand far away from her when it comes to the beat-the-dough-with-a-rolling-pin part.  I came precariously close to getting a black eye, which on the one hand would have really livened up this post, but on the other hand would have been rather embarrassing to explain to people.  Luckily, neither of us was harmed in the making of these biscuits.  And in the end, we enjoyed them very much.  Especially with some strawberry butter slathered on them.  Mmmm.  Really good stuff.

Recipe:  Buttermilk Biscuits

(found via Brownies for Dinner)

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

1 stick (1/2 cup or 8 tablespoons) butter, cold

3/4 cup buttermilk

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Mix together all dry ingredients.  Using a pastry cutter, cut the butter into the dry ingredients until it resembles coarse pea-sized crumbs.  Make a well in the center and pour in the buttermilk.  Stir until the flour is just incorporated, but dough is sticky and loose.

Pour dough onto a floured surface and knead for 1 minute.  The dough should be smooth and no longer wet.  Add more flour if dough is sticking.  Shape the dough into a ball and hit it with a rolling pin, turning it and folding it with every few whacks.  Do this for a couple of minutes.

Roll dough until it is 1/4″ thick, then fold it in half.  Cut biscuits using a biscuit cutter or a glass.  Place on baking sheet.  Make sure biscuits are slightly touching so they help each other rise.  Bake 12-15 minutes, until the tops are golden brown.

Makes 10-12 biscuits

12 Comments leave one →
  1. Bea permalink
    June 21, 2010 2:49 am

    We didn’t get any of these either!

  2. oneordinaryday permalink
    June 21, 2010 2:59 am

    My dear sister, if you had been content to sit at home and not go gallivanting around town, you would have been on the receiving end of something delicious, I’m sure. When Evie gets home, she can make you some. Just don’t stand close to her while she’s doing it! ; )
    xo, Shell

  3. Michelle Geraghty permalink
    June 21, 2010 2:59 am

    you mentioned strawberry butter? i have never heard of such a thing!! do you make that too? if so, recipe please!!!

  4. oneordinaryday permalink
    June 21, 2010 3:03 am

    Michelle – There will be a strawberry butter post asap, I promise. I actually made the biscuits just because the butter! : )
    Thanks for the comment,

  5. June 21, 2010 3:03 am

    They’re not quite as good this way, but we’ve gotten into the habit of making double batches and freezing 3/4 in separate freezer bags. Then we can pull them out from time to time as we need them. Dough seems to thaw out in about 30 minutes, so it doesn’t take a whole lot of planning.

    Maybe we started doing that because I am the worst “cutter” in the world. Can’t use a pastry cutter, can’t use a fork, can’t figure out the Scott Peacok BHG method of just using your fingers. So, I always get out the food processor. Makes it quite easy, but there’s all that clean up … hence, the need to make a significant batch when I make any at all!

    Summer Solstice is today, but here’s an astronomical factoid if you need another reason to celebrate the warmer weather. Summer solstice is the longest day of the year, and also marks the point where Earth is furthest from the sun. But, because of inertia, July 4-5 are typically the “slowest” days of the year: the days in which Earth’s orbital speed is the slowest. That’s why everyone is so laid back in the summer!

  6. June 21, 2010 5:32 am

    YUM! There’s nothing like homemade biscuits. I’m looking forward to the strawberry butter recipe, too!

  7. June 21, 2010 10:45 am

    Those sure are purdy. I think buttermilk is magical. It makes everything baked just fabulous.

  8. grandy permalink
    June 21, 2010 12:33 pm

    They look really good but maybe you & Evie shouldn’t be in the kitchen together :)

  9. June 21, 2010 9:33 pm

    very nice. they look sturdy enough to carry the copious butter and jelly i like to apply. :)

  10. June 22, 2010 5:14 am

    I think you read my mind sometimes… Just yesterday I was thinking about making something with buttermilk in it, but wasn’t sure what that ‘something’ might be. I’ll have to try these out!

  11. June 22, 2010 7:20 pm

    I actually like their frozen biscuits too, but definitely not the canned ones- bleh.

    mmm, strawberry butter!


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