The smell of warm and flaky biscuits baking is one of those smells that you never forget. When I made these the first time after receiving my Grandmother’s recipe, memories came flooding back to me.
Spending time with Grandparents is the greatest joy in the world. These biscuits just remind me of those warm and fuzzy feelings, and the joy of eating a warm biscuit with jam right out of the oven.
Tender, flaky and moist. Crispy on the outside and fluffy inside. The buttermilk is what keeps the biscuits so moist, yet fluffy. These biscuits are perfect for Sausage and Gravy, as a Breakfast Sandwich, or to serve with dinner to soak up gravy or broth.
I will admit, I have eaten more than my share of buttered biscuits over time.
What if I do not have buttermilk?
You can make your own buttermilk in two different methods. The method I use is to use 1 tsp of Vinegar in 1 cup of milk, stir and let it sit for a few minutes.
What makes this recipe so special?
The recipe has very few ingredients, takes very little time to make and there is no waiting for dough to rise. You can make these as drop biscuits, or roll them out and cut out biscuit shapes.
Wouldn’t it be easier to buy premade refrigerated biscuit dough?
Yes, it would be easy, however, not even those big brand biscuits taste the same as a homemade biscuit. This recipe is how biscuits are meant to taste.
Ingredients:
1 ¼ cups Buttermilk
3 cups Flour, All Purpose
1 tbsp Baking Powder
½ tsp Baking Soda
1 stick cold butter, in pieces
HOW TO MAKE BACON RANCH PASTA SALAD:
Step 1. Preheat the oven to 425*
Step 2. Lightly spray a baking tray with nonstick spray
Step 3. In a mixing bowl add the flour, baking powder, baking soda and mix together
Step 4. Using a pastry cutter, add the butter pieces to the dry mix and begin to cut the butter into the flour mix
Step 5. Work with the pastry cutter until the mixture resembles large crumbs
Step 6. Slowly add in the buttermilk using a wooden spoon
Step 7. Do not over mix the mixture
Step 8. Sprinkle a small amount of flour on the counter and turn the dough onto the flour
Step 9. Roll the dough to a thickness of ½ inch
Step 10. Use a doughnut cutter, cut out biscuits and place on the prepared tray
Step 11. Place in the oven and bake for 10 to 12 minutes
Step 12. You could brush the tops with melted butter after they are removed from the oven
Buttermilk Biscuits
These biscuits just remind me of those warmand fuzzy feelings, and the joy of eating a warm biscuit with jam right out of the oven.
Ingredients
- 1 ¼ cups Buttermilk
- 3 cups Flour, All Purpose
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- 1 stick cold butter, in pieces
Instructions
1.Preheat the oven to 425*
2.Lightly spray a baking tray with nonstick spray
3.In a mixing bowl add the flour, baking powder, baking soda and mix together
4.Using a pastry cutter, add the butter pieces to the dry mix and begin to cut the butter into the flour mix
5.Work with the pastry cutter until the mixture resembles large crumbs
6.Slowly add in the buttermilk using a wooden spoon
7.Do not over mix the mixture
8.Sprinkle a small amount of flour on the counter and turn the dough onto the flour
9.Roll the dough to a thickness of ½ inch
10.Use a doughnut cutter, cut out biscuits and place on the prepared tray
11.Place in the oven and bake for 10 to 12 minutes
12.You could brush the tops with melted butter after they are removed from the oven
Notes
What if I do not have buttermilk?
You can make your own buttermilk in two different methods. The method I use is to use 1 tsp of Vinegar in 1 cup of milk, stir and let it sit for a few minutes.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 192Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 21mgSodium 284mgCarbohydrates 25gFiber 1gSugar 1gProtein 4g
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