I have been using a Buttermilk Biscuits recipe for a few years now that grieves me to my core to serve to my family. They were simple to make with just a handful of ingredients and were absolutely perfect in every single way- texture, flavor, appearance. They tasted exactly like the biscuits that we love to eat on those rare occasions when we go out to our favorite country restaurant chain.
But they used Bisquick. I hate using Bisquick. It’s expensive for starters and has a list of ingredients a mile long. Not exactly scratch baking.
I have been trying numerous recipes over the last few months and finally I have found (and slightly modified) one that fits all of my requirements and may taste even better than the Bisquick recipe in my cookbook! And frankly, better than the biscuits at the restaurant! These bad boys are perfect for drowning in Sausage Gravy or Tomato Gravy (I know. That last one sounds weird, but don’t knock it till you’ve tried it. So good!) I love these biscuits with Sunshine Strawberry Jam. They are perfect with Spiced Apple Jelly. Oh my.
And if you’re having trouble getting your biscuits to come out just right, make sure you check out this Biscuit Troubleshooting Guide.
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Southern Style Buttermilk Biscuits
- Yield: 12 -15 Biscuits 1x
Ingredients
- 4 cups flour
- 2 Tablespoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoon salt
- 4 Tablespoons sugar
- ½ cup butter, cold, cubed
- 1 1/2 cup buttermilk
- 4 Tablespoons butter, melted
Instructions
- Preheat the oven to 475 degrees.
- Whisk together the flour, powder, soda, salt, and sugar.
- Add the cubed butter and incorporate with your fingertips until the mixture is dry and crumbly.
- Slowly stir in the buttermilk until you have formed a wet dough.
- Turn out onto a floured surface and sprinkle the top with a bit more flour.
- Knead together lightly about 20 times to bring the dough together, adding a bit more flour if necessary. (Avoid overworking the dough so that the biscuits will be light and fluffy.)
- Pat down to desired height bearing in mind they will double while baking.
- I like big fat biscuits so my thickness is probably about 3/4″ (I just eyeball it, so I’m guessing here.)
- Using a circular cookie cutter, cut biscuits as economically as possible to reduce the amount of scraps. Do not twist, but push straight down so as not to bind the sides.
- Carefully re-roll the scraps to finish off the dough trying not to work with it too much. (I usually give these ugly ones to the baby, he doesn’t know the difference.)
- Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan and bake for an additional 2 to 3 minutes or until the tops begin to brown.
- Remove from the oven and brush with the remaining butter.
Enjoy!
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- Cast Iron Drop Biscuit Pan
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- Southern Biscuits
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- Biscuit Cutters
That is a beautiful picture! I am partial to biscuits in all forms. Good for you for making them from scratch!
These look amazing! I am a lousy bisquit maker. I love my bisquits tall and fluffy. Mine are usually dry and flat!
I can’t wait to try these.
~Your blog is beautiful-I just saw your conversation on Twitter. This is my first summer with a Mulberry Tree. You can make Jam? And Muffins? I thought only the birds ate them-
~Vonda
My Hubby thinks I’m crazy for preferring canned biscuits to homemade, BUT that’s only because I HATE Bisquick biscuits. They are always so DRY! EEEWW! I’ve never been able to find a homemade from scratch recipe that I liked. I will definitely try these!! The look delicious!! Makes me want to grab the butter and honey and dig in! YUM!
Those look delicious! Thank you for sharing the recipe, Mrs. Quinn! 🙂
Hi I am visiting from Tasty Tuesday! I wish I could make homemade biscuits. Every time I have tried they have always turned out wrong so now I always buy the frozen ones I just pop in the oven. Please stop by and say hi sometime 🙂
https://www.honoringtheking.com
Thank you Vonda! It would seem that the birds are getting more of the berries this year than we are! Last year we tied shiny helium balloons into the branches, but the birds still came. But since we have yet to have a second harvest, I’m beginning to believe the idea worked better than I had thought. We had way more berries last year and we even went on vacation for a week during the season.
Yummy! I will be trying these! 🙂 Thanks!
Ooooohhhhh those look soooo delicious! *drool* My oven broke. I wonder if I can convince my neighbor to let me borrow her oven… 😉 I’ve been craving biscuits for the last couple weeks. I might have to count it as my official 3rd trimester craving since I’ve been wanting them so bad.
They were definitely mine Mirage!
Life w/o an oven??!! What must that be like? At least it’s summer & I guess you’ll keep the house cooler, right?
Made these for dinner tonight…yummo! So good…I have always failed at bisquits…Thank you-Thank you:) Now I need a good Meatloaf recipe!
Oh, I’m so happy you enjoyed the recipe Vonda!!! 😀
My kids really love biscuits, but I have never found a winning recipe. The best so far was from a cookbook by a local chef, but I didn’t love them. So I’m definitely bookmarking this and trying them out.
I’m really glad you figured out how to duplicate results without using Bisquick.
So glad you linked to Food on Fridays!
one of hubbys favorites of course then he would holler for the gravy and meat that goes along with it depending on hunting season since he is from the south
I have never made a good breakfast biscuit I can’t wait to try this recipe.
I have been trying to make a good biscuit for a long time and although the recipe I use is edible it is not a good “real” biscuit…I think that Jersey girls just weren’t made to make biscuits only baked zitti…LOL This recipe sounds perfect and without the use of hydrogenated stick junk too…thanks for the recipe and I love the pic…
I give the “scrap” bisquit to the dog he loves it!