A Homemade Buttermilk Biscuit Recipe Fit For a King
A friend of mine got a job in a biscuit factory. He kneaded the dough.
Ok, that pun’s not mine but it’s a fun way to talk about one of my favorite subjects – homemade buttermilk biscuits.
The Biscuit Lady
My last rotation in culinary school was working the pizza station in the school restaurant.
Yes, what a way to end my education!
This station wasn’t just for pizza it was also for bread.
And my gig was making biscuits.
And, oh, did my homemade buttermilk biscuits rock. The customers loved them, which was nice.
But the real test was in the culinary palates of my fellow students.
When they were over the top excited about my biscuits I knew I was on to something good.
One student even suggested that I earn my living making biscuits. I could be the biscuit lady, he said.
A Wine Bottle and a Vienna Sausage Can
These tender, flaky rounds of dough have always been a part of my family’s culinary history which begins with my dad’s Aunt Inez.
She lived in rural Mississippi, grew a huge garden behind her simple home that was plunked in between a lot of large trees on a rural gravel road.
She cooked three meals a day, all served with biscuits.
Ine, as we called her, rolled out her dough with a wine bottle and cut them into rounds with an old vienna sausage can. If biscuits were a kingdom, hers were king.
I never saw her use a recipe and not sure one ever existed.
Since then I’ve developed my own recipe that comes as close as possible to my memory of her tender, flaky globes of dough that with some butter and jam transported you straight to heaven.
Make Homemade Biscuits a Part of Your Culinary Kingdom
And believe me when I say that tubes of refrigerated dough are NO comparison to a homemade, beautiful, fluffy warm biscuit.
Also believe me when I say it’s very simple and doable, even on a weeknight. Get my recipe and give it a whirl.
Become the biscuit king in your own kingdom.
PrintA Homemade Biscuit Recipe Fit For A King
This buttermilk biscuit recipe is fit for a king. Super simple and easy enough on a weeknight that you’ll never want biscuits out of a can again!
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 9-10 Biscuits 1x
- Category: Recipes
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- 6 tablespoons cold butter, cut into 1/2-inch dice
- 1 cup buttermilk
Instructions
- Preheat oven to 400˚ F.
- Whisk together the flour, baking powder, salt, baking soda, and sugar in a large mixing bowl.
- Using your hands cut the butter chunks into the flour until the flour mixture begins to feel like cornmeal, but you still want to see some chunks of butter.
- Make a well in the center of the flour mixture and pour in the buttermilk.
- Using one hand stir the flour in a counter-clockwise direction to gently gather the flour and the buttermilk together until all of the flour and the buttermilk has been gathered together. The dough should be “tacky” and not smooth.
- Turn out the dough onto a floured surface and continue to gather the dough together until it forms a solid mass, adding just enough flour to your surface so that the dough doesn’t stick.
- Knead it a just few times to create “layers” that will provide the flakiness you’re looking for in a good biscuit.
- Roll out the dough and cut into biscuits.
- Place the biscuits onto a baking sheet with the edges touching.
- Bake until brown, about 15-20 minutes.
Notes
I used a 3-inch biscuit cutter.
You can brush the top of your biscuits with egg whites, butter, etc., before they bake. I don’t if I’m in a hurry and they are just as beautiful.
If you’re serving them at dinner, brush them with a savory mixture of melted butter, garlic, and rosemary.
Nutrition
- Serving Size: 1 Biscuit
- Calories: 189
- Sugar: 1.6 g
- Sodium: 360.5 mg
- Fat: 8.9 g
- Saturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 23.8 g
- Fiber: 0.8 g
- Protein: 3.8 g
- Cholesterol: 23.3 mg