Buttermilk Biscuits

Grandmere’s Buttermilk Biscuits

Buttermilk Biscuits

Buttermilk Biscuits

During September, National Biscuit Month, I experimented with the Southern biscuit, the center of a perfect breakfast, the side that makes a lunch or dinner memorable. I turned out biscuits with no salt, some with way too much butter, and some with too little. I over-kneaded one batch until they were as hard as hockey pucks. And burned a few too many.

I reworked Grandmere’s handwritten notes until I’m confident these biscuits are perfect. They are easy to make and delicious for any meal. With only six ingredients, five of which are likely to be in your pantry at this moment, all you have to do is buy a quart of buttermilk and you’re ready to bake. Your family will be amazed.

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2 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

¾ teaspoons baking soda

¼ cup sweet cream butter

1 cup buttermilk at room temperature



1)      Measure buttermilk and let it come to room temperature.

2)      Pre-heat oven to 450 degrees.

3)      Line a cookie sheet with parchment paper.

4)      Sift together dry ingredients.

5)      Cut butter into small pieces and work into flour with a pastry blender or with your fingers until mixture is crumbly.

6)      Make a well in the center, pour in buttermilk all at once and stir until dry ingredients are moistened.

7)      Put on floured surface and knead lightly three or four times. Roll out or pat down dough to ½-inch thickness.

8)      Cut with 2 ½-round biscuit cutter. Place on parchment paper and poke several holes in the top of each biscuit with a fork. (Any inverted glass will work as a biscuit cutter, but you have to twist, which is said to pinch the edges and prevent the biscuit from rising fully. A sharp biscuit cutter makes you feel professional.

9)      Bake at 450 for 12 minutes.

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