Buttermilk Biscuits

Every year since I was born I’ve attended my family reunion, most of them in Grenada, Mississippi.  One of my earliest and happiest childhood memories was of me and my family driving down to Grenada, stopping at Boomland in southern Illinois and eating fried chicken wrapped in paper towels that we had made and brought along with us.  I loved these road trips and most importantly I loved getting to know my southern roots.

Even though I’m not personally from the south, my mother is so I’ve grown up eating traditional southern foods like biscuits and gravy.  To me there is nothing more that says southern comfort food like a warm biscuit served with gravy, honey or jam.  Thankfully I’m not the only biscuit lover out there and I found this amazing recipe at Pink Parsley, one of my favorite blogs. This was actually my first attempt at making biscuits so I wasn’t sure if I would have anything to post but I followed the recipe to the T and everything came out perfectly.  I usually end up changing recipes that I find to suit my tastes but this is great as is.

One thing I noticed was that you need a lot of flour on the cutting board while you’re rolling the dough so it won’t stick to your hands or the board.  Also, the folding technique is very important because it creates the fluffy layers in the biscuits.  Overall, these biscuits are delicious…even my southern Mom liked them.  I will definitely be making these for breakfast more often.


Yield: makes 10-12 biscuits


  • 2 1/4 cups cake flour or 2 cups all-purpose flour, sifted
  • 1 Tbs baking powder
  • 1 Tbs plus 1 tsp sugar
  • 1 tsp salt
  • 6 Tbs cold unsalted butter, cut into several pieces
  • 3/4 cup cold buttermilk
  • 2 Tbs melted butter, for brushing



Preheat the oven to 400 degrees.

In the bowl of a food processor, combine the flour, baking powder, salt, and sugar.  Pulse several times to combine well.  Add the butter and lard and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses).  This can also be done using a pastry blender or 2 forks if you don’t have a food processor.

Transfer the mixture to a medium bowl, pour the buttermilk over it, and use a fork to mix for about 1 minute, or until the dough just comes together.

Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6×10 inches and 1-inch thick.

Fold the dough like a business letter (the righmost third over the center third, then the left third on top).  Turn the dough a quarter of a turn, pat it into another 6×10 inch rectangle, and fold it upon itself in thirds again.  Repeat one more time, then pat the dough into a 6×10 inch rectangle a final time.

Using a floured 2-3 inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inches apart on an ungreased baking sheet.  Pat the scraps into a 1-inch thick rectangle and cut more biscuits.

Brush the tops with half the melted butter, and bake 15-20 minutes, or until the tops are just beginning to brown.  Brush the tops again with the remaining butter and serve warm.



Adapted from: http://www.pink-parsley.com/2011/01/fluffy-buttermilk-biscuits.html

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