So it isn’t Saturday, but if it were…we would more than likely be making biscuits at my house! It was only fitting that I would choose homemade buttermilk biscuits for my first blog post. We make them at our house just about every week. Surprisingly, we have been doing this for years and it never gets old! If we ever have friends in town, there is an unspoken expectation that they will be served. Plus, I live in the South so they are kind of a staple.
It’s pretty hard to believe that I had never had a homemade biscuit until I went home with my boyfriend (now husband) Dylan in college. His dad is a pure biscuit wizard, and effortlessly whips them up for most weekend gatherings. I don’t know his secrets, but I do know when you have been making biscuits for 40+ years, you don’t need a recipe. You don’t need measuring spoons or cups, and you definitely don’t need a store bought biscuit cutter. See homemade biscuit cutting contraption here…
When Dylan and I got married, he decided that he too must become the breadmaker in our new 2 person family. That was short-lived because, well….I accidentally took over. I couldn’t help myself. I was just too excited to give them a try. He quickly surrendered the title after my first batch. They weren’t great, but if we are being honest, Dylan’s first batches were more like tiny, little, tooth-cracking hockey pucks (he told me I could say that). Mostly because he tried to follow in his father’s footsteps and not use a recipe. I have NEVER attempted that!
There are so many delicious ways to eat a biscuit. The possibilities are endless! I’ve had my fair share of different combinations over the years, but I think my all time favorite would have to be from Sunrise Biscuit Kitchen in Chapel Hill, NC. If you are ever in the area, you have to check it out! Dylan and I met at UNC, and he introduced me to this most amazing biscuit: fried chicken, cheddar cheese, and a thick slice of tomato. Perfection.
In my opinion, there is not much better than a warm, flaky, buttery biscuit for making you feel right at home. I think a lot of people are intimidated by making their own, but if you never have, I promise it really is so so easy. With a little practice, you will be turning out soft, flaky, buttery goodness on par with those from your favorite local breakfast joint. So…flour up your hands and get in there! I know you can do it, and your friends and family will be so impressed.
Served best on a Saturday morning with the people you love!!
Ohhhhhhhh…. and in the summertime – biscuit, mayonnaise, salt, pepper, fresh summer tomato. THE BEST. Don’t be shy with the mayo. If you’re eating a biscuit you may as well go all in!
I highly recommend purchasing this
Post in the comments how you like your biscuits! I would also love to hear your biscuit making tips and tricks. Thanks for reading and I hope you enjoy these homemade buttermilk biscuits as much as my family <3
I picked up some helpful tips from this wonderful book on making breads. Check it out!
Delicious, buttery made from scratch biscuits. These biscuits are perfectly soft and flaky and so simple to make!
- 2 Cups all purpose flour
- 1 Tbsp Baking powder
- 1/2 Tsp Baking soda
- 1/2 Tsp Salt
- 1 Tsp Sugar
- 1 Cup Buttermilk (whole milk buttermilk)
- 7 Tbsp Butter (frozen, grated)
- Freeze butter for at least 30 minutes*
- Preheat oven to 500 degrees (will decrease temperature to 450 degrees when biscuits are first put in the oven)
- Whisk dry ingredients (flour, baking powder, baking soda, salt, sugar) in large mixing bowl.
- Grate frozen butter with the largest shredding holes of a box cheese grater.
- Add grated butter to the flour mixture little by little to avoid clumping, and toss with your hands to evenly distribute.
- Pour buttermilk into the mixing bowl with dry ingredients and stir until all the flour mixture is combined.
- Dust countertop with flour and dust your hands with flour.
- Transfer biscuit dough to floured surface, dust top of dough with flour and press out to a rectangle with your hands. Rectangle will measure approximately 9.5 x 5.5 inches.
- Fold the dough over onto itself into three sections like an envelope. Press back out to rectangle. Rotate 90 degrees and repeat this process 3 more times (folding like an envelope) Add a little bit of flour to the top and bottom of the dough each time it is pressed into a rectangle.
- Cut biscuits using pizza dough cutter, bench scraper, biscuit cutter, or anything you have!
- Transfer biscuits to sheet pan.
- Add biscuits to oven and reduce oven temperature to 450 degrees.
- Cook biscuits for 7 minutes, rotate pan, and cook for an additional 7 minutes (14 minutes total).
- Freezing butter – Ok to skip this step if time doesn’t allow freezing the butter – biscuits will still turn out great, but frozen butter is recommended).
- Ok to substitute fat free buttermilk for whole milk buttermilk
- This recipe makes 8-10 biscuits depending on the size of biscuit. I prefer to make 8 larger biscuits.
- Optional: Brush top of biscuits with melted butter once cooked and before serving.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: buttermilk biscuits, made from scratch, homemade, breakfast
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So happy you liked it ????