• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook with Erica
  • Home
  • About Me
  • Inspiration
  • Travel Adventures
  • What’s Cooking
  • Blog
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Bread
    • Soul Food + Southern Food
    • German Recipes
    • Turkish Recipes
    • Street Food
  • Mental Health Soul Food
You are here: Home / Recipes / Bread / Buttermilk Biscuits: a Southern American Recipe

Buttermilk Biscuits: a Southern American Recipe

September 17, 2018 by eeturner 2 Comments

Light, flaky, tender biscuits topped with butter and marmalade!

Growing up, biscuits were a special Saturday morning breakfast. Made from scratch, they do require more work than just popping a slice of bread in the toaster. But with just one bite, you’ll find that it’s totally worth it!

The biscuits are savory and often eaten alongside breakfast items like grits, eggs, sausage or gravy. They are most commonly found in the southeast United States but they are slowly making their way to restaurants around the country. But, there really is nothing like a homemade biscuit.

UNADJUSTEDNONRAW_thumb_34c6

Buttermilk Biscuits

makes 6 bisuits

  • 1 1/4 c all purpose flour + more for dusting & kneading
  • 1/3 c butter (very cold & cut into cubes) + more for topping the biscuits (if desired)
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4-1/3 c buttermilk (added gradually)
  • Optional: marmalade or your favorite spread for topping or serve with eggs, bacon & grits for a true southern style breakfast!

Preparation:

Pre-heat the oven to to 200C/392F.

In a large bowl, stir together the flour, baking soda, baking powder, sugar, salt.

Then add the butter and using a fork, pastry cutter or two knives, cut the butter into the flour until the texture resembles small peas.

UNADJUSTEDNONRAW_thumb_34c8

Then gradually add in the buttermilk, stirring constantly until the dough pulls off the side of the bowl and forms a ball.

Turn the dough out onto a floured surface and gently knead the dough for a minute or so until the dough is smooth. Note: don’t knead to harshly or too long in order to prevent the dough from becoming tough and also to ensure that the dough stays nice and cold.

Then dust a rolling pin with flour and roll out the dough until it it about 1 inch thick.

UNADJUSTEDNONRAW_thumb_34c9

Then dip the rim of a drinking glass in flour and “cut” the biscuits.

Place the biscuits onto a parchment lined baked sheet, greased with butter.

UNADJUSTEDNONRAW_thumb_34ca

Bake for 8-12 minutes or until the biscuits are golden brown.

UNADJUSTEDNONRAW_thumb_34deUNADJUSTEDNONRAW_thumb_34cd

Serve & Enjoy warm (because they are absolutely delicious this way & who doesn’t love warm bread, fresh out of the oven?)

UNADJUSTEDNONRAW_thumb_34f1UNADJUSTEDNONRAW_thumb_34f9

Filed Under: Bread, Breakfast, Recipes, Soul Food + Southern Food Tagged With: buttermilk biscuits, soul food recipes, Southern food, What's Cooking

Previous Post: « Muhammara: Roasted Red Pepper Dip
Next Post: DIY All Natural Ginger Ale »

Reader Interactions

Comments

  1. thesweetworldsite

    September 17, 2018 at 5:21 pm

    These sound amazing! That blue plate looks so pretty! Following your blog for more recipes ? I recently baked lemon bars and they were fantastic, so I highly recommend checking the recipe out
    https://thesweetworldsite.wordpress.com/2018/09/11/lemon-bars/

    Reply
    • eewinkler

      September 17, 2018 at 7:01 pm

      @thesweetworldsite thanks so much for your kind comments! Thanks also for following! Your lemon bars look and sound amazing! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

Baklava Pockets – What is Baklava

Baklava pockets on a white plate with a glass of Turkish Chai and blue tea towel

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

How to Make Oatmeal – Savory Mushroom Parmesan Oatmeal

Footer

Instagram

View on Instagram

Follow Me!

  • Instagram
  • YouTube

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, and recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

Kubaneh (a Traditional Yemenite Bread)

https://youtu.be/m8MYRad0E84

Copyright © 2023 Cook with Erica on the Foodie Pro Theme

Go to mobile version