Fluffy Buttermilk Biscuits Recipe

These Buttermilk Biscuits are the perfect fluffy biscuit to enjoy with any meal. Fill with bacon, sausage, country ham, or fried chicken for the best breakfast biscuits!

Buttermilk Biscuits Recipe shewearsmanyhats.com

Our daughter is settled in her dorm and we’re gearing up for our son to start his senior year in high this week. Summer was much too short. I’m stuck between wanting more of a routine and not wanting another year to be marked off of their childhood. We’re so proud of them and the creative, independent adults they are becoming. But I love my babies and while I want them to fly and be amazing at it, my heart still aches a bit this time of the year.

So I’m in comfort food mode. And one of the best comfort foods is biscuits. This biscuit recipe for Buttermilk Biscuits is one I shared in the spring of last year. While I get my bearings straight and deal with my melancholy I’m thinking making a batch of biscuits may be the thing to do. They’re simple and familiar and remind me of good times with family.

Speaking of family, 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 grandmother and a mother herself to twelve. She was a woman of substance, a self-sufficient woman who knew how to do things. Lots of things. With twelve children, she had to. She had no choice. She learned how to do and how to make do.

Nannie knew how to grow and raise food, make things out of nothing, and cook. And 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 that Nannie carried, as if it would always be there to access. If only I could google her 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, I would have paid more attention. What a vast amount of knowledge she possessed of life, both inside and outside of the kitchen. Better than any Google search, that’s for sure.

With that said, for the past few weeks I’ve been trying to perfect Buttermilk Biscuits. A biscuit that is not too dry but not too dense with a slight crunchy top. A fluffy biscuit. One that would be the perfect biscuit to use for a breakfast sandwich, because there’s nothing quite like an egg and cheese biscuit, ya know? I began with a basic biscuit recipe from the Tupelo Honey Cafe cookbook, 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. And of course, split wide open and stacked with some cheese and an egg would work mighty fine too. That’s one of the things about biscuits, they’re flexible. These Buttermilk Biscuits are no exception. Enjoy!

How to Make Buttermilk Biscuits shewearsmanyhats.com

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 the same type of flour from brand to brand can vary the texture and the amount of rise in a biscuit and other baked goods.
  • To save time, prep the butter ahead of time: freeze the butter, grate it, then freeze the grated butter covered with plastic wrap on in an airtight container. Store in the 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.

Buttermilk Biscuits Recipe shewearsmanyhats.com

You may also enjoy these other biscuit recipes:

Fluffy Buttermilk Biscuits Recipe
 
Prep time
Cook time
Total time
 
Buttery buttermilk biscuits go with just about any meal. They're not just for breakfast.
Author:
Recipe type: side dish
Ingredients
  • 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
Instructions
  1. In a large bowl, sift together flour, salt, and baking powder. Add sour cream, stir to combine.
  2. Grate in frozen butter and quickly combine using a pastry cutter or fork until crumbly. Don’t overwork dough.
  3. 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.
  4. 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.
  5. 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.

Buttermilk Biscuits Recipe shewearsmanyhats.com

Originally posted May 19, 2014. Updated August 16, 2015.

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Comments

  1. 2

    says

    Being a southerner, I feel obligated to discover the perfect biscuit :) These looks so fluffy!! Definitely going to give them a try!!

  2. 7

    Betty says

    Watching Nannie make the biscuits was always interesting to me. She kept her flour in a wooden dough bowl covered with a cloth in the pantry and would uncover it and just add the ingredients into the flour, mixing it with her hands and only use the flour that ended up in a dough ball. She’d then lift it out leaving the remaining dry flour in the dough bowl and would replace the cloth. But like Amy I thought Nannie would always be around. And I never paid much attention to the amounts of what she put into the flour. We were always too busy talking about latest news and catching up on family as we buzzed around the kitchen.
    As a child I remember the one on one times with Nannie and how sometimes we’d get into deep discussions about life blessings and what all we had to be thankful for. And I am very thankful to have had and have such wonderful women in my life. I miss Nannie and my mother (Amy’s grandmother, Nana) but knowing their genes have been passed along to my two beautiful daughters and two sweet granddaughters makes me excited to see how they handle the blessings that come their way.

  3. 8

    Renee @ Awesome on $20 says

    I love the way food can connect us with the past and with those we’ve lost. I didn’t have any biscuit makers in my family, so I’m still trying to get them right. Can’t wait to try this version.

  4. 10

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  5. 11

    Colleen says

    These look and sound wonderful. I can just about taste them as I read.
    My favourite aunt lived in a very hot part of the country. She always kept everything , and I mean everything, she used to make her biscuits (scones) in the freezer right down to the knife, baking tray, milk etc. Her special method was to let everything get very cold, mix all the ingredients as fast as she could and then put them into a very hot preheated oven. Aunties biscuits (scones) always ended up over three inches high every time and boy did they taste good. You may wish to try her little trick. I shall be looking out for more of your wonderful recipes to try. Thank you so much.

  6. 12

    Mary says

    For the first time in my life I made a beautiful biscuit using this recipe. Both my husband and myself thought it was way salty though. I’m not sure if cutting back on the salt would make as beautiful a biscuit, but I’m going to either cut back to 1/2 tsp. salt, or try using unsalted butter next time. It’s a great recipe, and I’ll use it again and again when I get the salt issue figured out!

  7. 13

    Marissa | Pinch and Swirl says

    I’m blown away by the texture of these biscuits – absolutely mouthwatering. Bookmarked!

  8. 14

    Sheri says

    I made these biscuits this morning. I have to admit I have never made biscuits homemade before. All I can say is amazing! They were buttery, flaky and moist. This will now be my go to recipe! Thank you!

  9. 16

    allie @ Through Her Looking Glass says

    Dear Amy – gorgeous biscuits. Two things I learned about today: grating the frozen butter and using a skillet for the best rise. Great tips! Thank you.

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