One of the many things we made while I was home with my family in Alabama were homemade buttermilk biscuits. If you have never had them, they are simply the best. With the thicker, richer flavor of full-fat buttermilk, how could they not be fabulous? Sure – you can buy them frozen in the grocery store in a pinch, but it really is super easy to make them yourself, and the difference in taste is very noticeable. This recipe is great, yielding a nice pan full of fluffy biscuits. My mom copied this one down by hand, so we’re not exactly sure it’s origin.
- 3 C Plain Flour
- 1 TBSP Baking Soda
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 C Sugar
- 3/4 C Butter (1 and 1/2 sticks)
- 1 C Buttermilk (enough to bring crumbs together)
If you don’t want to cook them right away, you can place them on a sheet and freeze them for 35 minutes or so. Take them off and pace in a bag and return to the freezer. They will cook better later if you set them out a bit to defrost a bit.
Place on lightly greased baking sheet or pan. Brush with milk or put a bit of butter on each biscuit. Bake 400 degrees for 12-15 minutes or lightly browned.