Buttermilk Biscuits

I was inspired this week by a Martha Stewart episode about chicken and biscuits. As they were demo-ing, my mouth was watering as they were using words like: flaky, high, buttery, and perfect. They sounded soooo good and also reminded me of a local eatery which boasts “mile-high” biscuits. YUM.

So, I gathered my cookbook, a few ingredients and a few tips taken from the tv. Here is what happened…

Pretty simple, but I wanted buttermilk. And please, shortening? No way! Butter all the way!  Here are my changes and results. Wait until you see…

Bodacious Buttermilk Biscuits


  • 2 c. all purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 2 T. butter
  • 3/4 – 1 c. buttermilk


  1. Mix dry ingredients together (I used my hands the whole time).
  2. Then add butter. I used my hands to incorporate the butter into the flour. You basically want tiny pieces of “smooshed” butter throughout the flour mixture.
  3. Add 3/4 c. of the buttermilk and mix. It will seem pretty dry. You want a little flour still in the bottom of the bowl. (if there is a lot of flour left, feel free to add some more buttermilk) 
  4. At this point, dump everything onto the counter.
  5. Knead until combined.
  6. Now, contrary to popular belief, mixing a biscuit dough too much makes it hard and not flaky. The girl on Martha said not so, so I didn’t worry about this!)
  7. Pat dough until it is about 1 inch thick. That’s right! These are big suckers! Cut out with a biscuit cutter. (I used a bean can) Then place on an ungreased cookie sheet.  You should be able to get 3 out of the first roll. Gather up remaining dough and cut out more until your dough runs out. You should get 5-6 biscuits.
  8. Bake 450 for 10-14 minutes. They should be lightly browned and HIGH!  I was so giddy as I pulled these out! My southern friends would be so proud!!

Flour mixture. Just to give you an idea what yours will look like…pretty much like flour!:



Mile High?   Oh, yeah!

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