Sunday, May 15, 2011

Scratch-Made Buttermilk Biscuits

May it be to have smothered in breakfast gravy or with some butter and jam, these buttermilk biscuits are just perfect.  Or, simply just to smell them baking away in your home works for me.  I myself, prefer them with a slather of salty butter and a nice spread of fresh honey.  Yes.  That is what works for me.

2 cups of all-purpose flour
4 tsp. of baking powder
1 tsp. of baking soda
1 tsp. of salt
3 T. of butter (at room temperature)
2 T. of crisco butter flavored shortening (at room temperature)
1 cup of buttermilk (chilled)
1 T. of honey

-Preheat oven to 450*.  Make your own buttermilk by putting 1 T. of lemon juice or 1 T. of white distilled vinegar into a liquid measuring cup, then fill with milk to equal 1 cup (I of course loving lemons, always only use lemon juice).  Let this stand at least 10 minutes prior to using.  Once it has stood for 10 minutes, add in the honey and stir well.  Meanwhile, in a large mixing bowl, combine the first 4 ingredients well.  Using your hands, go ahead and mix in the butter and shortening until the mixture looks crumbly (don't do it for too long, or else you will melt them in).   Then create a well (hole) in the center to pour the buttermilk in; stirring until just combined.  Turn your dough out onto a well floured (everyone always says "a lightly floured surface" well forget that, mine always sticks if I don't have enough flour down) countertop.  Toss a good dusting of flour onto the top of the dough and begin folding the dough into itself a good 5 or so times (do not over work the dough or else you will have hockey pucks for biscuits).  Press it out to about a 1-2" thickness then, and use a biscuit cutter (or an empty can/ jar like me) to cut out the biscuits; place them on a baking sheet so that they just barely touch together.  Go ahead and lightly re-work your scraps to cut out the second round of biscuits.  They will not be as fluffy as your first batch, basically they are an example of what a huge difference it is when you over work the dough.  But, they will still be just about as good, I promise.  Once you have them all on the baking sheet, go ahead and bake them off for about 18-22 minutes (or until they are lightly golden and have rose up).  Brush with melted butter prior to serving.  Makes 1 dozen or so.  Enjoy!


  1. I've just put the first batch in the oven. I'm in the UK and have always wondered what American biscuits are like (I've always imagined them to be similar to our scones). The dough wasn't as sticky as I was imagining - wondering if something was lost in the conversion (we tend to deal in grams rather than cups etc.) Will let you know how they turn out. Thanks for posting!

    1. that is awesome that you are on the other side of the world and are making one of my very own recipes! :) that is just so awesome to me :)

  2. Mmm. Not nearly as similar to our scones as I was expecting! The flavour is very different and they are much lighter. Mine are a bit too crunchy I think - I did adjust the time (my oven tends to cook things quickly) but not enough - will only do for 12 mins next time.

    Overall though, great recipe!