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buttermilk biscuits

January 5, 2010

Growing up, it was a running joke that it wouldn’t be a a holiday without burnt biscuits.  It’s not like my grandmother WANTED to burn the biscuits, but somehow they were always the dish that was forgotten and left to “toast” as the rest of our dinner was served.  It wouldn’t be until 10 minutes into the dinner that my grandmother’s eyes would widen and she would shot “the biscuits!”,  run into the kitchen and salvage anything she could.

But you know what?  We ate them anyway.  Because biscuits are good and people like sopping up gravy and mashed potatoes with them.   And by people, I mean me.

Now that I am making my own holiday dinners, I’ve decided to try to leave behind the tradition of burning the biscuits and while I’m at it, leaving behind the tradition of using biscuits that come out of one of those weird/slightly scary biscuit tins.  (Am I the only one that always cringed in fear of popping those things open?)

I’m a big fan of Homesick Texan’s recipes and this was is no exception.  This recipe was quick and easy.  Although, for some reason, when I rolled out the dough and cut out biscuit circles, they seemed really thin.  So, I kept on cutting and then just piled one on top of the other to create a double decker biscuit.  With some of them, you can still see the seam, but overall, I’m glad I did it, because they came out perfectly.

Buttermilk biscuits
from Homesick Texan
makes about a dozen biscuits


  • Two cups of flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of sugar (can add more to taste)
  • 1/2 teaspoon of salt
  • 1 stick of butter, cold (8 tablespoons)
  • 3/4 cup of buttermilk


  1. Preheat oven to 450 degrees.
  2. Mix all the dry ingredients together.
  3. Cut the stick of butter into pieces, and work into the flour mixture with your hands until it resembles pea-sized crumbs.
  4. Add the liquid, mixing until a bit loose and sticky.
  5. Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. Sprinkle more flour on the surface if you find it’s sticking.
  6. Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.  Don’t hold back, this is the fun bit.
  7. Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
  8. Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
  9. Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
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