Buttermilk Biscuits – Can't Stay Out of the Kitchen (2024)

Buttermilk Biscuits are awesome. I love biscuits, but I have to admit I’ve not always been the best at baking homemade biscuits. We love Buttermilk Biscuits served with Sausage Gravy or Creamed Dried Beef, but we also love our biscuits served with jam or apple butter.

Follow Me On Instagram!

This particular recipe is quite tasty, provides options if you want to add something extra, and is not overly difficult considering making good biscuits is an art in itself. You can’t over handle or over mix the dough but it has to have a smooth enough texture to combine and not fall apart while baking.

These delicious biscuits are a wonderful addition to your biscuit recipe collection. Our good friends, Cliff and Michelle Bartosh brought these in for breakfast to our Sunday school class one Sunday morning and they were a hit with everyone.

After that, Michelle made them several more times. I’ve eaten these wonderful biscuits several times before finally getting around to making them myself. One thing I found is that the biscuits did not have quite the yield of the original recipe.

Rather than two dozen both of my batches made 15 biscuits. I had to make up a second batch because the first one wasn’t enough for what I was making the biscuits for. I also used a LOT of additional flour when working the flour into the dough.

For making two batches of biscuits I used almost a half bag of soft wheat self-rising flour! So make sure you have enough flour on hand.

You can make Buttermilk Biscuits with almost any kind ofvariation such as savory items likebacon, cheese, or jalapeno peppers. You can also add fruits likeblueberries (fresh or dried), craisins & nuts, poppyseeds, apples and cinnamon or any combination you like.The only difficulty in this recipe is finding self-rising soft-wheat flour. You will find it in specialty stores and organic whole foods-type grocery stores. I have also used plain self-rising flour.

When I originally posted this recipe in July 2012, it was with Michelle’s pictures. I got around to actually making the recipe in January 2013 for a breakfast meeting, but that was before I was shooting pictures with my Canon camera, so the pictures had kind of an orange tinge which made them less attractive than they could have been.

I recently remade this recipe (June 2015) so I couldget some new pictures, and these are a lot more satisfying. I did not have self-rising flour on hand, so I used bread flour with salt, baking powder and baking soda to accomplish the same results.

Buttermilk Biscuits are so scrumptious, you will want to make these often!

We like to serve Buttermilk Biscuitswith butter, apple butter or assorted jellies.

My favorite way to eat Buttermilk Biscuits is with apple butter.

Here’s what I did.

I used these ingredients. I added salt, baking soda and baking powder since I didn’t have self-rising flour.

Measure flour, salt, baking soda and baking powder into a mixing bowl. Stir to combine.Cut butter into 1/8″ slices and toss onto flour in mixing bowl.Using a pastry blender press down flour into butter into butter resembles coarse meal.Cover mixture and refrigerate 10 minutes.

Add buttermilk. If you don’t have fresh buttermilk on hand you can make yourown: Measure milk into a cup measure.Add two-three tablespoons white vinegar. Allowthe milk to sour on the counter while the flouris refrigerating.Pour buttermilk or soured milk into the flour/butter mixture.

Stir to combine.Sprinkle counter top heavily with flour.Place biscuit dough on top.Sprinkle more flour on top of the biscuit dough. You will have to work the flour into the dough until it is not so goopy. Knead the dough a few times.

The recipe calls for kneading the dough 3 or 4 times. Iknead it until it’s done–close to 3-5 minutes. Workflour into the dough. Use yourfingers and hands and press flour into the dough then work dough with your hands.

Shape dough into a rectangle and sprinkle with more flour.Fold dough in thirds like you are folding a piece of paper.Press down with your hands adding more flour if necessary and begin kneading again shaping intoanother rectangle.

Now it’s ready. Shape into a rectangle about 3/4″ to 1″ in height. You can see the flecks of butter in the biscuit dough! If you want really nice, fluffy biscuits don’t over roll the dough – it needs to be about an inch in height – even higher will work. Don’t flatten the dough out like a pancake or your biscuits will be tough and shaped like disks.

Cut dough with a cookie cutter or glass and place in a greased baking dish or cookie sheet.

Bake biscuits at 450 for 13-15 minutes. (I rotated the pans half way through the cooking time). Brush biscuits with melted butter.

Serve Buttermilk Biscuits plain, with butter, assorted jellies or as a side for any salad or soup.

Buttermilk Biscuits have a wonderful taste. I like to use this recipe for homemade Sausage Gravy and Biscuits or Creamed Dried Beef over Biscuits.

Here’s another look at the texture and height of Buttermilk Biscuits. They are great served with apple butter or jam, too.

Buttermilk Biscuitsare great to serve with breakfast–whether you’re serving ham and red-eye gravy, bacon, sausage, eggs, or anything else, these biscuits will go great with any country breakfast.

Here’s the recipe.

(Recipe inspiredfrom Michelle Bartosh when we attended Hillcrest Baptist Church, Cedar Hill, TX; source: inspired fromOur Best Buttermilk Biscuits, Southern Living, November 2007)

Don’t these Buttermilk Biscuits look fabulous? I’m ready to eat one right now!

This close up allows you to see the texture of these great tasting biscuits.

You can never have too many homemade biscuits on hand!

Bacon and Cheddar Biscuits

Herbed Biscuits

Cheddar Cheese Biscuits