Author: Cassie Stevens
Warm fluffy, buttery, homemade buttermilk biscuits. Do I have your attention yet? Sounds good right? They are so easy to make from scratch. If you haven’t ever made your own biscuits before you will love this recipe. It’s easy and simple. I make these all the time, and they are a huge hit on my house. I usually make them for white pepper sausage gravy, one of my husbands favorites. I try to make it every Sunday for him (it’s his only day off).
2 cups flour
4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
6 Tbsp cold butter (you can use shortening or lard if you have it, but I really like the buttery taste better)
1 cup buttermilk
Preheat oven to 450 degrees F. Mix all the dry ingredients together in a large mixing bowl. Cut up cold butter into small cubes. Using a fork or a pastry blender cut in butter into the flour, until resembles a course meal. Slowly pour in one cup buttermilk, careful not to over mix. You don’t want to break up the butter too much, because those lumps of butter melt in the oven creating pockets of steam that leave your biscuits light and airy or flaky. Once you have it all mixed, lightly flour a work surface to roll your dough out on. Keep your dough thick, about an inch or so. Cut with a cookie cutter or a cup, and place on a sheet pan lined with parchment paper. You can re-roll your leftover dough from the edges when you cut your first batch of biscuits. Be careful not to over work the dough. You just want to get all the pieces back together again. Bake for about ten minutes or until lightly golden brown. Let cool for a minute, and dive right in. Split it open and spread butter, or jam or whatever your fix is. Just enjoy the bounty of your efforts.