Biscuit Recipe …win friends with impressive biscuits!

It’s easy to make friends with this easy, awesome tasting biscuit recipe. Want to be one of the cool kids? Want to impress your spouse, or potential spouse? This biscuit recipe is the way to do it. And you can use these biscuits in all manner of meals. Serve them alone as a breakfast side, pile them up into the perfect breakfast sandwich, ladle them with gravy for a wholesome entree, or top them with whipped cream and strawberries for a decadent dessert!

Buttermilk Biscuit Recipe Ingredients:
1 tsp SALT
1 Tbsp SUGAR
1 cup BUTTER (diced, chilled)
1½ cups BUTTERMILK (chilled)
(plus buttermilk for brushing biscuit tops)

Biscuits with Gravy

Click pic for Biscuits with Mushroom Gravy Recipe

Buttermilk Biscuit Recipe Directions:
In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well. Add diced butter. For best results use chilled butter –keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Butter should be cut into pea-sized bits, but there’s no reason to be militant about it…nice chunks of butter are nice. Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it–cold butter and buttermilk are best for this recipe.

Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour…add a drop more buttermilk if needed, but do so sparingly–you don’t want the flour to be “wet”.

On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness. Do not knead or “handle” the dough too much.

Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my buttermilk biscuit about 2″-3″ across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can. Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits–again trying to handle the dough as little as possible.

Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Lightly brush the tops of the biscuits with buttermilk or melted butter–this will help them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.

whipped cream

click pic for Strawberry Shortcake knock-off recipe

biscuit recipe

click pic for a perfect breakfast sandwich!

Give these biscuit recipes a try and let me know what you think, and bon appétit!


Biscuit Recipe …win friends with impressive biscuits! — 5 Comments

  1. Thank you very much for all you recipes. I know they are buttermilk biscuits, but we don’t have buttermilk here in Korea. What can I substitute it for? Will Sour cream or yogurt do?

  2. Oh, thank you so much….I appreciate receiving the entire recipe and will try them soon..The details of your instructions sound like my mom’s…..IN DETAIL…HA! …which is nice……June

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