buttermilk biscuits: the need to knead

Buttermilk Biscuits

Buttermilk Biscuits

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)
Combine first five ingredients. Stir well. Cut in butter (with pastry blender) until just crumbly. Add buttermilk until just moistened (you want it to roughly clump together). Shape into a ball an knead 4-5 times. Roll to 1/2″ thickness (height of a biscuit cutter) on lightly floured surface. Cut desired size (I recommend getting a round cookie cuter or biscuit cuter to assist). Most recipes tell you to keep them spaced a bit apart, but from cooking with my mom, I’ve learned they usually rise better if they are closer to the others on the pan. Just something to consider as you’re making them.

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.


2 thoughts on “buttermilk biscuits: the need to knead

  1. Why thank you! Warms my heart that you’ve taken to grits too. You can definitely find them, though they require some devotion to locate. Thanks for stopping by!

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