American Style Buttermilk Biscuits

Buttermilk BiscuitsThere really isn’t anything more American, or at least more Southern than biscuits!  They can accompany any meal from breakfast to supper and come with a wide array of approved toppings/spreads.

My first job, growing up in Texas was working at a little doughnut shop called ‘Frankie’s Doughnuts’.  In addition to a wide arrange of sugar laden doughnuts, in true Southern style they also served freshly made biscuits.  For most customers these biscuits were ordered covered in gravy with bits of sausage throughout.  For me however, my favourite way of eating these buttery biscuits was with even more butter slathered on with honey.  Those biscuits were probably the best of part of a job which required me to be at work at before the sun on a Sunday morning and had me coming home smelling like a mixture of sugar and oil (not a good smell!)

Whilst these may resemble scones, their texture and consistency is a bit different.  Where scones are renowned for being light and fluffy, biscuits are more buttery and dense.

American Style  Buttermilk Biscuits

  • 1/2C Cold Butter
  • 2 1/4C Self-Rising Flour
  • 1tsp Salt
  • 1 14C Buttermilk
  • Self-Rising Flour
  • 2Tbsp Butter (melted)
  • Preheat oven to  230C (450F)
  • Grate butter over flour and salt in a large bowl
  • Mix to form breadcrumb like mixture (ideally using pastry blender/cutter; can also use knife or finger tips to rub butter in)
  • Cover and chill for 10 minutes
  • Add buttermilk to flour mixture, stirring until dry ingredients are moistenedButtermilk Biscuit Mixture
  • Turn dough onto a lightly floured surface
  • Knead three or four times
  • With well floured hands press down dough  and form into rectangle approx 19mm (3/4in) thickButtermilk Biscuit Mixture Rolled Out
  • Sprinkle top with additional flour
  • Fold dough over on itself in three sections (like folding a letter)
  • Repeat process two more times starting by pressing down dough and forming rectangle then folding
  • Press down dough to 13mm (1/2in) on lightly floured surface and using floured cookie cutter/scone cutter cut out biscuits
  • Place on oiled or lined pan (dough should touch)
  • Bake for 13-15 minutes or until lightly frowned
  • Remove from oven and brush with melted butterButtermilk Biscuits


Inspired by:Southern Living 2007 Annual Recipes; Oxmoor House

This entry was posted in American, Baking, Breakfast / Brunch, Quick and Easy, Quick Bread and tagged , , , , , , , , , . Bookmark the permalink.

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