This Buttermilk Biscuits Recipe makes the perfect fluffy biscuit to enjoy with any meal.
There are so many things I learned from my grandmothers. And so many other things I wish I had learned. Especially from my great-grandmother, Nannie. She was my mother’s mother’s mother or my mother’s grandmother or my grandmother’s mother. She was a woman of substance, a self-sufficient woman who knew how to do things. Lots of things. With 12 children, she had to.
She knew how to grow and raise food, make things out of nothing, and cook. Boy, did Nannie know how to cook. Wonderful, tasty things. Things that would draw you into the kitchen to watch her work over the big pots and pans. I remember sitting at the waxcloth-covered table while she cooked her famous creamed corn. Hearing it sizzle in the skillet meant goodness was close at hand. Her fried chicken was second to none, and the biscuits. Those biscuits were worth their weight in gold.
As a child I took for granted the knowledge she carried, as if it would always be there to access. If only I could google my Nannie’s mind now. If it were only that easy.
I was much younger when Nannie passed away. Too self-involved to concern myself with the importance of learning her way to cook a mean skillet of creamed corn, how to properly butcher and then fry a chicken, or the best fat to use in a biscuit. Had I known then what I know now … what a vast amount of knowledge she possessed of life, both inside and outside of the kitchen, I would have paid a lot more attention learning from her and much less learning from the rest of the world.
With that said, for the past few weeks I’ve been trying to perfect Buttermilk Biscuits. I used a biscuit recipe from a local restaurant, Tupelo Honey, as a starting place and made adjustments over the course of a few renditions, settling on a biscuit recipe that I think would make Nannie proud.
I hope you enjoy them as much as our family does. They’re the very best hot out of the oven, drizzled with honey, slathered with preserves, or eaten straight-up plain.
A few Buttermilk Biscuits recipe notes:
- A hot cast-iron skillet or pan will result in a better rise for biscuits. AND the taller the sides of the skillet or pan will result in a higher rise too.
- All-purpose flour is listed in the recipe below. Different types of flour (bread flour, wheat flour) and even same type of flour from brand to brand with vary the texture and amount of rise in a biscuit.
- To save prep time, freeze and then go ahead and grate the butter ahead of time. Store in freezer covered until ready to use.
- Less kneading and messing with biscuit dough will result in a fluffier biscuit. So don’t mess with the dough any more than you have to. Less is best.
- 2 cups sifted all-purpose flour (sifted before measuring)
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ cup sour cream
- 4 ounces (1/2 cup or 1 stick) salted butter, frozen
- ¾ cup buttermilk
- 1 tablespoon butter, melted
- In a large bowl, sift together flour, salt, and baking powder. Add sour cream, stir to combine.
- Grate in frozen butter and quickly combine using a pastry cutter or fork until crumbly. Don’t overwork dough.
- Add buttermilk a little at a time until just combined and no longer crumbly. Do not over mix. Dough should be bumpy and clump together.
- Turn dough onto a lightly floured surface; gently pat or roll out to 1-inch thickness. Cut into squares or use a biscuit cutter to cut out biscuits. Carefully transfer to greased/buttered hot skillet or parchment lined baking sheet.
- Bake at 450-degrees F for 12-14 minutes. Remove from oven, brush with melted butter, return to oven and bake for another 1 minute until golden brown.