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.

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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 of variation such as savory items like bacon, cheese, or jalapeno peppers. You can also add fruits like blueberries (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 could get 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 Biscuits with 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 your own: Measure milk into a cup measure. Add two-three tablespoons white vinegar. Allow the milk to sour on the counter while the flour is 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. I knead it until it’s done–close to 3-5 minutes. Work flour into the dough. Use your fingers 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 into another 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 Biscuits are 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.

BUTTERMILK BISCUITS

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

Buttermilk Biscuits

Teresa Ambra

Buttermilk Biscuits are awesome! These lovely biscuits are perfect for country breakfasts especially to serve with Sausage and Gravy, Creamed Dried Beef or any time you want biscuits for breakfast. Great for holiday and company breakfasts too.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 10

Calories 212 kcal

Equipment

• 1 large mixing bowl
• 1 pastry blender
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 2-inch round biscuit cutter you can also use a glass
• 1 cookie sheet
• 1 pastry brush

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter cold (1 stick)
• 2 1/4 cups bread flour plus more to knead the biscuits
• 1 1/4 cups buttermilk or soured milk
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tbsp. unsalted butter melted

Instructions

 

• Cut butter into 1/4-inch-thick slices.
• Place flour, salt, baking powder and baking soda in a large bowl.
• Stir to combine.
• Toss butter with flour mixture.
• Cut butter into flour with a pastry blender until crumbly.
• Cover and chill 10 minutes.
• Add buttermilk and stir until ingredients are just moistened.
• Turn dough out onto a heavily floured surface; knead about 1-2 minutes adding additional flour as needed.
• With floured hands, pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
• Sprinkle top of dough with additional flour.
• Fold dough into thirds.
• Add a little more flour and knead again 1-2 more minutes.
• Pat dough into a one-inch thickness on a lightly floured surface.
• Cut dough with a 2-inch round cutter, and place on greased cookie sheet.
• Bake at 450° for 13 to 15 minutes or until lightly browned.
• Remove from oven; brush with melted butter.

Notes

NOTE: To make your own buttermilk, measure milk into a measuring cup. Add 2-3 tablespoons of vinegar. Allow milk to thicken on counter for about 5 minutes. Add in place of buttermilk in recipe.

 

NOTE: If using self-rising flour, eliminate, baking soda, baking powder and salt.

 

NOTE: If you want fluffy biscuits, don't roll these out pancake thin or they will be tough and shaped like disks. The biscuits must have a height of at least one inch (two is even better). Then when you bake the biscuits they puff up nicely and they are soft, rather than tough.

 

Recipe source: inspired from Southern Living.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 212kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 223mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 371IUCalcium: 56mgIron: 0.3mg

Keyword biscuits, bread, breakfast

Tried this recipe?Let us know how it was!

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!

You may also enjoy these delicious recipes!

Bacon and Cheddar Biscuits

Herbed Biscuits

Cheddar Cheese Biscuits

Buttermilk Biscuits

Teresa Ambra

Buttermilk Biscuits are awesome! These lovely biscuits are perfect for country breakfasts especially to serve with Sausage and Gravy, Creamed Dried Beef or any time you want biscuits for breakfast. Great for holiday and company breakfasts too.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 10

Calories 212 kcal

Equipment

• 1 large mixing bowl
• 1 pastry blender
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 2-inch round biscuit cutter you can also use a glass
• 1 cookie sheet
• 1 pastry brush

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter cold (1 stick)
• 2 1/4 cups bread flour plus more to knead the biscuits
• 1 1/4 cups buttermilk or soured milk
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tbsp. unsalted butter melted

Instructions

 

• Cut butter into 1/4-inch-thick slices.
• Place flour, salt, baking powder and baking soda in a large bowl.
• Stir to combine.
• Toss butter with flour mixture.
• Cut butter into flour with a pastry blender until crumbly.
• Cover and chill 10 minutes.
• Add buttermilk and stir until ingredients are just moistened.
• Turn dough out onto a heavily floured surface; knead about 1-2 minutes adding additional flour as needed.
• With floured hands, pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
• Sprinkle top of dough with additional flour.
• Fold dough into thirds.
• Add a little more flour and knead again 1-2 more minutes.
• Pat dough into a one-inch thickness on a lightly floured surface.
• Cut dough with a 2-inch round cutter, and place on greased cookie sheet.
• Bake at 450° for 13 to 15 minutes or until lightly browned.
• Remove from oven; brush with melted butter.

Notes

NOTE: To make your own buttermilk, measure milk into a measuring cup. Add 2-3 tablespoons of vinegar. Allow milk to thicken on counter for about 5 minutes. Add in place of buttermilk in recipe.

 

NOTE: If using self-rising flour, eliminate, baking soda, baking powder and salt.

 

NOTE: If you want fluffy biscuits, don’t roll these out pancake thin or they will be tough and shaped like disks. The biscuits must have a height of at least one inch (two is even better). Then when you bake the biscuits they puff up nicely and they are soft, rather than tough.

 

Recipe source: inspired from Southern Living.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 212kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 223mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 371IUCalcium: 56mgIron: 0.3mg

Keyword biscuits, bread, breakfast

Tried this recipe?Let us know how it was!