A Taste of My Childhood: Grandma’s Buttermilk Biscuits
Growing up in the rolling hills of Georgia, Saturday mornings were sacred. The sun would rise just enough to fill the kitchen with a warm glow, carrying the sweet scent of buttermilk biscuits rising in the oven. My grandmother, a true Southern belle, would stand at the counter with flour dusting her apron, rolling out dough with the same love she put into everything she made. The secret to her light and fluffy biscuits? A dash more love sprinkled in with the baking powder, and the unmistakable tang of buttermilk—one taste, and I was right back in her kitchen.
These biscuits are the epitome of comfort food, perfect for breakfast or as a side for any meal. Serve them warm, with a pat of butter melting into the golden, flaky layers, and you’ll understand why they hold such a special place in my heart.
Why You’ll Love This Buttermilk Biscuits
- Fluffy and Tender: Experience the perfect texture with each bite.
- One-Bowl Wonder: Easy cleanup means more time to enjoy your biscuits.
- Versatile: Great on their own or as a base for savory meals like biscuits and gravy.
- Kid-Approved: Fun for the whole family to help make—even the little ones can assist in rolling out the dough!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more for brushing)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 425°F (220°C). This will ensure your biscuits rise perfectly.
2. Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Cut in the Butter
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingers, mix until the mixture resembles coarse crumbs. Don’t overwork it; you want visible chunks of butter.
4. Add Buttermilk
- Pour in the buttermilk and stir gently until a soft dough forms. Be careful not to overmix; a little bit of flour remaining is okay.
5. Roll Out the Dough
- Turn the dough onto a lightly floured surface. Gently knead it a few times until it holds together, then roll it out to about 1 inch thick.
6. Cut the Biscuits
- Use a floured biscuit cutter (or a glass) to cut out shapes, placing them on a baking sheet lined with parchment paper. Make sure the biscuits are touching slightly for soft sides!
7. Brush with Buttermilk
- For a nice golden crust, brush the tops with a little extra buttermilk.
8. Bake
- Bake in the preheated oven for 12-15 minutes or until golden brown. The aroma will bring everyone into the kitchen!
Tips & Variations
- Add Cheese: For a savory twist, incorporate shredded cheddar cheese into the dough.
- Herbs Galore: Mix in chopped fresh herbs like chives or thyme for added flavor.
- Dairy-Free Option: Substitute buttermilk with a non-dairy milk mixed with a teaspoon of vinegar.
Storage Instructions
- Refrigerate: Store leftover biscuits in an airtight container for up to 3 days.
- Freeze: Place cooled biscuits in a single layer on a baking sheet and freeze. Once solid, transfer to a freezer bag for up to 3 months.
- Reheat: Warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: Approximately 150 calories
- Servings: Makes about 10 biscuits
Frequently Asked Questions
1. Can I make these biscuits ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before rolling out.
2. What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 3/4 cup of milk (regular or non-dairy) with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
3. How can I keep biscuits from getting too brown?
If they are browning too quickly, tent them with aluminum foil during baking.
4. Can I use whole wheat flour?
Yes, whole wheat flour can be used, but you may want to add a little extra buttermilk since it absorbs more liquid.
Serving Suggestions or Pairings
Pair your buttermilk biscuits with homemade sausage gravy, a drizzle of honey, or a side of fresh fruit. Enjoy with a cup of coffee or a warm glass of milk for a nostalgic breakfast that feels like a hug.
Final Thoughts
There’s something magical about baking at home—especially with a recipe that carries the love of generations. I invite you to try this buttermilk biscuit recipe and share your own touches in the comments below. Let’s keep the heart of cooking alive!
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Grandma’s Buttermilk Biscuits
- Total Time: 25 minutes
- Yield: 10 biscuits 1x
- Diet: Vegetarian
Description
A nostalgic recipe for fluffy and tender buttermilk biscuits that are perfect for breakfast or as a side for any meal.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more for brushing)
Instructions
- Preheat your oven to 425°F (220°C) to ensure perfect rising.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients and mix until it resembles coarse crumbs.
- Pour in the buttermilk and stir gently until a soft dough forms; avoid overmixing.
- Turn the dough onto a lightly floured surface, knead a few times, and roll it out to about 1 inch thick.
- Cut out shapes using a floured biscuit cutter and place them on a baking sheet lined with parchment paper, ensuring they touch slightly.
- Brush the tops with extra buttermilk for a golden crust.
- Bake for 12-15 minutes until golden brown and enjoy the aroma!
Notes
For added flavor, incorporate shredded cheese or herbs, and store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg