Buttermilk Biscuits


I always get excited when I see biscuits on a brunch menu.  Whether served alone with some jam or as part of a sandwich, I love the taste of biscuits.  But for some reason I never think to make them.  The other day, I was trying to figure out what to do with my leftover buttermilk.  It seems like every time I buy buttermilk for a recipe, I always have some leftover – which really isn’t a problem, because there are so many great baked goods to make that use buttermilk.  So as I ran through my old standbys – muffins, bread, pancakes -a new thought popped into my head.  Biscuits! We would be having warm, fluffy biscuits for breakfast.

TheBetterHalf was very impressed that I whipped up biscuits so quickly.  As much as I enjoy biscuits, he might like them even more.  I think all of his favorite brunches in New York involve biscuits.  Anyway, he assumed that because they are like bread, they would take hours to make.  I do want him to think that I slaved away for hours, but the truth is these took no time to make!  I’m so glad I re-discovered just how easy biscuits are to make – they are definitely going to become a more regular guest in our kitchen.


Sift together the dry ingredients, then sift them again into a bowl.  I would do this on a sheet of wax paper next time rather than on the silicone mat!  The flour kind of stuck to the mat…


After adding butter and buttermilk, turn out the dough onto a floured surface.


Pat the dough out into a rectangle.  I love doing this on a silicone mat so that the dough doesn’t stick.


Cut out your biscuits!  I use a floured glass for this, who needs a fancy biscuit cutter?


Golden biscuits.


Look at that light, fluffy texture!


Serve with butter and jam!  Or however you like it best.

Buttermilk Biscuits 

Yield: 6 biscuits

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • Rounded 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup well-shaken buttermilk
  • 1 tablespoon milk or cream for brushing biscuits

Put oven rack in middle position and preheat oven to 425°F.

Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on with floured hands into an 8- by 5 1/2-inch rectangle.  Using a lightly floured biscuit cutter or a glass, cut out your biscuits.  You can also cut the dough into rectangles.  Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

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  1. christie says

    Yum! My dad loved to bake biscuits after church on Sundays, so this brings back wonderful memories. I
    can’t wait to try this recipe. (hint: try parchment paper – it doesn’t leave a wax taste)


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