How To Make Buttermilk Biscuits
(Originally published July 1, 2008) I told my mother I was going to do a web tutorial on how to make buttermilk biscuits, a staple in the south. She said “Oh, you HAVE to do that new recipe!”. Now, admittedly, these are awfully good. So good, in fact, that my mother has abandoned the long taught family method in lieu of this one. The finished product is lighter and more tender than our usual biscuit and it is worth the effort. If you have had problems in the past with your biscuits turning out to be more like hockey pucks than our beloved southern staple, this recipe is the one for you.
The cast! Featuring milk from Piggly Wiggly, butter or margarine, a tablespoon of lemon juice added (because I rarely have buttermilk in the house so this is a homemade concoction), and self rising flour. That’s it! (The actual recipe is at the bottom of this page)
For those of you who have no idea what self rising flour is….
You’ll also need salt and baking powder to make your biscuits rise 
.
This is only IF you don’t have self rising flour available where you live.
Put your flour in a bowl (With the salt and baking powder stirred into it if you don’t have self rising) and toss in the margarine. Now you need a pastry cutter or just fork with long tines , which is what I use.
Reckon I’m just not fancy enough for the pastry cutter.
I actually own three of the dern things. They’re floating around here somewhere…
Begin by simply cutting the butter into the flour.
Sit down and turn on the tv, this will take a few minutes (make sure your butter is cold).
When it looks like this and you can’t find any lumps of butter, you’re good to go . Stick this bowl in the fridge for ten to fifteen minutes. If this is your first time making biscuits with this method, I recommend fifteen. The colder it is, the easier the next step is going to be.
Add a tablespoon of lemon juice to your milk before you go get your bowl out of the fridge.
Stir it around and let it sit a minute or two.
Pour milk into flour mixture and stir until just moistened.
This is gonna be much looser than your typical biscuit dough, but it should look something like this.
Flour a surface.
I like to roll out waxed paper or do this on a large baking sheet so I don’t have such a hassle with the counter top.
Most folks just use the counter top though.
Be generous with the flour, you’re going to need it.
Dump out your dough onto the floured surface and sprinkle more flour on top of it.
Brush some flour on your hands and then wipe down your rolling pin really well. This is a family heirloom. My great grandmother bought it with green stamps for my mother when she was twelve. Once you have flour on your dough and on your hands, knead the dough with your hands two or three times. Don’t over knead your dough!
I always say: In dough, as in relationships, it is never good to be too (k)needy.
How do you knead your biscuit dough? If you’ve never done this before. Just place your dough ball (or wad as I call it. Attractive term, huh?) on a flat surface and then press down on it with the heel of your hand. Then fold it over into a bit of a ball again and repeat with the heel of your hand once more. You’ve just kneaded your dough twice. Stop there because we really don’t want to over knead and that is the most common mistake I’ve encountered in people’s biscuits turning out flat.
The second most common mistake I’ve encountered when biscuits turn out flat is someone who has accidentally followed the recipe for self rising flour biscuits using all purpose flour.
Roll it out until it is about 3/4 of an inch. Then lightly square it off with your hands. It should be about 9×5 inches at this point. You are going to have to stop after rolling it the first time and wipe down your rolling pin with flour again, as well as sprinkle some more on the dough to keep it from sticking.
Here is where these little suckers take on a bit of arrogance in my book. Normally, you would just roll it out and cut them, but in this recipe we want tender little pillowy biscuits, so we’re going to put a little more effort in them. Take one side of your dough and roll it over to the middle. Repeat with the next side until you have something like this.
I know this is awfully wet but go with me here……
Now pat or roll that out with your hands back to the original 3/4 inch and gently shape it back into a rectangle.
Repeat this process of folding over and patting out two more times. Don’t be afraid to dust your surface and your dough with a little more flour if need be. Oh, and you didn’t really have to use the rolling pin, you could have just patted it out all along with your hands, but I wanted to show you my heirloom rolling pin!
Now we’re ready to cut our biscuits. Most folks would use a biscuit cutter for this, but diehard southerners know one of the best way to do it is to use a swanky swig! Tin can is also acceptable as is a drinking glass. I used a smaller mouthed swanky swig because I prefer a bit smaller biscuits. I have small people in my house.
What is a swanky swig? Typically, it is a jelly jar which was decorated by the company to add charm and flair, thereby making it “swanky”.
Cut out your biscuits by pushing straight down with your glass, don’t twist it. I didn’t really waste all of this dough but I was trying to make it look a little more uniform for the picture. Normally, we cut them suckers one right on top of the other, then wad up the leftovers, pat it out, and cut again.
A lot of readers have said that they cut their biscuits with pizza cutters and just do a grid pattern. This ends up with square biscuits but no wasted dough! I do this every now and then myself.
Place these on a well greased baking sheet and make sure the sides touch, This helps them rise evenly and higher.
Bake at 450 for thirteen to fifteen minutes.
Until they look like this.
While still hot, brush with melted butter.
Now you’re done!
Alrighty, here is the actual recipe and I promise I will put an easier one up on my blog eventually but after doing all of this work to get the tutorial posted, I’m thinking these aren’t that pretentious after all.
Ingredients
- 1/2 cup cold butter or margarine
- 2 1/4 c self rising soft wheat flour *
- 1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
- flour for dusting
- melted butter for brushing baked biscuits
Instructions
- Cut butter with a into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
- Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
Print This Recipe
VOILA!! I’m done!!!!
*Current note on White Lily Flour- For generations, this has been “The South’s Flour” and loved by all. However, last summer J.M.Smucker’s bought out White Lily and moved all production of our precious flour out of the south. Many people have said the quality and performance of the flour is no longer the same although J.M. Smucker’s states that it is. I suppose at this point it is a matter of personal preference and whether or not you can see a difference. I’ll always remember the White Lily from my grandmother’s and mother’s pantry fondly, but you’ll notice that I’ve strayed to other brands since the buyout.
“Friends will come and go. But your Family will always be there. Make your family your best friends.” ~Submitted by Southern Plate Reader, Janice. To submit your quote, click here.
Posted by Christy Jordan
on May 4 2009. Filed under Breads, FEATURED Southern Favorites!, Southern Classics.
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[...] líquida (muffins, popovers…) ou massa tipo pão mesmo (biscuits, scones…). Essa receita é do Southern Plate, um blog muito simpático lá do Alabama e que preza pela comida regional. Tem muita coisa [...]
Christy,
love all your recipes and this one is no exception! I baked the Biscuits making the self rising flour at home. The quick bread is great, tastes wonderfully and are easy to make! Thanks for sharing the recipe. I posted in my blog and gave you the credits for the recipe, ok?
Thanks!
I tried this recipe for the first time in May 2009. I’ve never been able to make Southern biscuits correctly and my boyfriend is quite a fan of them… his parents are from rural Danville Virginia and his mother always made them from scratch (with lard) just the way her grandmother taught her. It’s not the same recipe, but he loved these biscuits.
One question though, all the local stores in my area, (Lynchburg, Va) have said that White Lily Flour is no longer going to be distributed to any stores in my surrounding area of VA… I guess I can order online, but if not, have your ever found any other flour of similar quality for this recipe?
Hey Jennifer!
I’m so glad you liked these and that they made your boyfriend happy!!
I wouldn’t fret over the White Lily. Since Smuckers bought them out and moved all production out of the south last summer(they even closed the TN plant), most people say it just isn’t the same quality. Personally, I no longer use White Lily. I hate that, I miss my White Lily but it just doesn’t exist for me any more.
I use Wal Mart brand self rising flour most times now. If you can find anything made by CH Guenther where you live, that is a great company which I’ve had personal contact with and they used to be the ones who made White Lily before JM Smucker bought them out.
Thank you for your question and I hope this helps! Wal Mart brand self rising will yield the same results.
Like I said, I miss my White Lily, but that White Lily just isn’t around anymore.
Hope this helps and sorry for the down note!
Gratefully,
Christy
Regarding the demise of the White Lily flours of our youth: There’s a wonderful company in North Carolina named MidState Mills. They’ve been around making flour and doing business “the Southern way” since the 1930′s. They’re available throughout the south, including at Piggly Wigglys, Food Lion, Harris Teeter, IGA and many other grocers. For those not fortunate enough to reside in the south, we can even order their products online at the MidState Mills ( http://www.midstatemills.com )website.
Thank you for this info Emily!! I am going to have to check them out.
I found you website on a wim & I saw your beautiful biscuits & fell inlove with the recipe. Now I have a crazy question what is the lemon juice for?? You may have said it but I didn’t see it. Sorry to bother you.
I’ve been putting off going to the grocery store (and have been wanting to get back to scratch cooking), so I didn’t have any bread or bisquick for breakfast. I decided to try making these biscuits. I used to be able to make great biscuits, but lost my touch. Anyway, after I mixed the milk in, it was really wet … “Gloppy” and too wet to knead. Is that common? I added more flour, knowing it would make them tough, but I had to have biscuits. I may have rolled them a little too thin too, but few rose up and they didn’t brown like yours. What do I need to try differently? (I used Martha White Self Rising flour and made the buttermilk as you descibed … 1 1/2 cup milk plus 1 Tablespoon vinegar)
Thanks
My great Aunt Evy taught me how to make biscuits. My mom’s were so hard that they could bounce off the wall. My Aunt Evy always used lard and fresh buttermilk along with the self rising flour. She taught me to minimally handle the dough and how to pinch them off and make the biscuits that way. I was probably 9 years old, 50 years ago when she taught me. I have just discovered your site and plan to visit it often. Thank you for your contributions to our Southern Heritage.
I enjoy your website so much. Like you, I don’t keep buttermilk on hand and want to make my own, but I can’t find what the proportions are for making it with milk and lemon juice. Could you please post the correct proportions? Thanks for all your great recipes. Sara
Hey Sara! thank you so much!
To make your own buttermilk, just add one tablespoon of lemon juice to one cup of milk (I use whole but you don’t have to) and let sit five minutes and you’re good to go! Thank you!
Gratefully,
Christy
Can I just tell you how thankful I am that you posted such a wonderful biscuit recipe! I have never been able to make biscuits until now. I made these for Christmas dinner and they were FABULOUS! My family was in shock that I made them. Thank you so much for your time and wonderful recipes that you submit.
[...] How to make buttermilk biscuits [...]
I love this biscuit recipe. In fact I love it so much that I had the bright idea of mixing up a whole batch of the flour and butter stuff and keeping it in the refrigerator. That way, since it was already cold whenever I needed to make biscuits, all I would have to do would be to take the cold, already mixed (White Lily) flour and butter mixture, and add buttermilk. It didn’t work, and I still don’t know why not. It all makes sense to me. I guess not to the biscuit spirits. They were nowhere near as good.
[...] How To Make Buttermilk Biscuits: Very in-depth tutorial, quote from the site–”If you have had problems in the past with your biscuits turning out to be more like hockey pucks than our beloved southern staple, this recipe is the one for you.” … biscuits … mmmmm! [...]
I love this recipe, and this site!!
When I can’t call Moma, you are here for me.
Now I know why my White Lily is not what is was long ago, I thought it was just me…..
It was during a recent midlife crises I felt it was time to learn the time honored tradition of biscuit making. I was tired of hearing “You’re from the south and can’t make biscuits?”
(One of those misconceptions about the south… if you ask me. LOL) My daughter is home on leave this upcoming August (Marines, stationed in Japan) and I am determined to serve her a plate full of my homemade biscuits with my homemade strawberry jelly.
This recipe is by far my families favorite. Even though I’m still working with getting them to rise better, the flavor is unbeatable and I’m determined to get them perfect (Determined, as in….Ive made the recipe three times since this weekend. No kidding… I’m on a mission.
I still feel like I’m over handling the dough and yes, the wetness makes me very apprehensive, and yet I honestly don’t know what I would do any different. (And don’t get me wrong…they are NOT hockey pucks and are thick enough to be split open and jellied, I just feel like they could be a little higher)
Im wondering if this is the “experience” part often referred to when it comes to biscuit making? Just knowing when and what is enough, and when it “feels” right?
Thanks for this fabulous recipe and even better site! Love love love it.
Beth
Oak Ridge, TN
PS: I lost almost 100 pounds a few years ago. I blame you for having to throw in a few extra miles each day to keep the “butta off my buns”
:~)
(I gotta blame somebody…right?)
UPDATE:
In reference to above post dated 5-3-10…
HAH! I did it! ~~jumping up and down~~ I did it!
Beautiful Biscuits! //snort//
In going back over your directions, it dawned on me (While in the middle of a batch) I was cutting them WAY to thin. (Im not sure how I overlooked your “3/4-inch-thick” instructions? Must have been trying to keep my 7-year-old outta the dough!)
This last batch (While mumbling to myself “light hand…use a light hand”) I repeated the process only THIS time rolling out to the CORRECT thickness…and PEFECTION.
My daughter will be thrilled. (Ok…and a bit surprised ;~) and if I ever get to live my dream of moving to Alaska and opening a “southern breakfast” diner, your recipe is going with me!
Thanks Christy!
Beth The Biscuit Maker.
:~)
Opppss…..”Beth” AKA “RunBooRun”
[...] Homemade biscuits [...]
it is o k
i love the buttery flavor, but for some reason they dident all rise HELP!!! what did i do wrong?
Hey Siana! I’m so sorry you had a problem! What type of flour did you use? In these, self rising flour is used because it has the leavening agents in it. If you used plain, they wouldn’t have anything to cause them to rise. If you use self rising, could you check the date on the flour? If it is in date, chances are it is a bad batch, I’m afraid.
I hope this helps and I’ll check back in!
Gratefully, Christy
It worked! I used heavy cream to supplement my milk since I only had about 1 cup of it. I used white distilled vinegar to sour the milk (didn’t have lemon juice). They came out huge and fluffy! First time ever… usually they’re just hockey pucks:)
Made these yesterday……perfect…..made them today…..friggin hockey pucks that were hard and dough-ey.
seems like its too wet when you pour it on the floured board….and it gets alll over my hands…by the time i keep flouring the board and hands so they wont stick…i have used at least 4 cups of flour or more….even on the first batch which turned out great. the ones tonight are going to be thrown in the woods for the varmits…i think i mistakenly used all purpose flour.
Hey Christy I have a question…You said that they moved all white lily plants out of the south? I looked on my bag of flour and it says it is distributed by: the white lily foods co. 4740 Burbank Road, Memphis Tn, 38118….Now does that mean that it’s made their or just given out there to be taken to store? That stinks that they did that though! All I grew up on was white lily and that’s all I use!
Everything I’ve found says that its not being made in the South anymore. My best guess would be that is a distribution facility. Breaks my heart, too. I’ve had a few email communications with the company that owns White Lily now and the responses I got from them were less than hospitable.
But I have the same fond memories of White Lily as you do and can still smile thinking about my Mama using it growing up.
Gratefully,
Christy
um!um!um! i live in chicago and i feel like i been raised in the south with these delicious meals. finger licking good .my taste buds have been successfully completed.thank god for you.
is it okay to make this dough in advance and bake it before dinner?
Wow!! My 10-yr old son and I just made these biscuits. I have been trying out new recipes for biscuits for a few weeks now and I can finally stop looking. This is the best, softest, yummiest biscuits ever!!! We haven’t even finished eating this batch and he is already talking about making another batch.
Christy, you are the best! I love your site, watching your videos, and reading all the stories that go along with your recipes.
Dear Christy, your recipes, pictures, descriptions and overall comments on your website have helped me so tremendously – I am just not a cook, but when I read your recipes on the web – I love the pictures because it helps me understand how the whole thing comes together – that is what I like most about your great recipes!!!! I hope you won’t stop posting on your website, now that you will be published!
Sincerely thanking you!!! Barb
[...] or meal? My favorite meal is a big old country breakfast, served at suppertime. Country ham, eggs, buttermilk biscuits, fried apples, and lots of fresh apple butter for the biscuits, too! Sweet tea to drink, of [...]
I made these last night, they turned out GREAT! My husband said these were the only biscuits that I have made in 24 years that we could actually eat. Thanks for the help! Love your site!! ; o )
Christy,
I made these Saturday morning with the milk/lemon juice buttermilk mix and they were fabulous. I didn’t have my oven at temp and was in a hurry so they were a little shorter than they needed to be and a little brown and crusty on the bottom, but I’ve made biscuits enough to know that this was the most tender batter ever. I can’t wait to do it again and get it perfect…I even bought a half gallon of buttermilk today. Thanks for the recipe, I’m going to share on my blog the next time I do it so that it’s a better representation of what you’ve posted (and of course I’ll link it to your blog so my readers will know where it came from)
[...] I’ve been following Christy Jordan’s Southern Plate blog for the past few weeks and after seeing many of her recipes in print, I decided to search her sight for a biscuit recipe and here’s what I found: http://www.southernplate.com/2009/05/buttermilk-biscuits-tutorial.html [...]
No White Lily?! Guess I’ve been up north too long! Thanks for the recipe. I am always on the look out I seem to have lost the touch since I haven’t made them much in years. I must confess though, I do like the frozen ones in a bag and the local can brand from around here. Heresy I know but what is a heavy handed baker to do? I’m giving this one a try this coming week.
I have spent more years with my sewing than my kitchen, so in looking at my bucket list there was a note to learn how to make biscuits from scratch. So, having a sister that was a Hardee’s manager for 20+ years, I swapped experience with her. (She cooks sooo good! I taught her about her machine and she taught me about flour and biscuit making. We had the best time! I returned from my trip to NC and realized there is no White Lily flour in Arizona! Any suggestions on ‘the next best brand? I am still working on making better biscuits and this recipe was easy and tasted sooo good. Thanks again for a easy to follow recipe. I love the photo demonstrations and the family experiences that you share with each recipe. Thanks for sharing so much more than recipe’s with us!!
You are a blessing to many.
Hi! I’m new to the site and must say I LOVE IT! So much so, that I’ve forgone my beauty sleep the past three nights and read until the wee hrs. of the morning!
I’m a “Southern Belle” and have proudly called SC my home for my entire life. Daddy was a “Geechie” from Rosenville, SC and my Mama hails from Sylacauga, AL so I have some fabulous cooking genes! One regret is that my great aunt on my Daddy’s side never wrote down a recipe…she had it in her head…oh to have her “little layer cake with REAL chocolate icing” again!
Those buttermilk biscuits look mighty fine and I have a tip for any leftovers (you’ll think I’ve flipped my lid, but this one comes from my Bama Granny):She called it SWEET MILK TOAST…sweet milk is what ya call regular whole milk…
Take any leftover biscuits and slice then in half. Place on a baking sheet and toast them in the oven till nice and brown and well, TOASTY…while they are toasting pour some whole milk into a saucepan and add a little butter, some pepper, and a pinch of salt. Heat through until butter is melted and milk is hot NOT scalded…
Take toasted biscuits and place in a soup bowl…ladle heated milk on top and ENJOY…
May sound gross but this is a favorite COMFORT FOOD of mine!
Keep up the awesome work…gotta get back to reading!!
I greive the loss of White Lily but I have found Martha White flour is very good. I love this site and visit daily. I can relate so much to the “Southernisms” expressed. In my area of South Carolina, there is a very stromg German heritage but we are all just good ole’ southern cooks.
could it be that my dough was too wet? i added flour to my hands, to the board, to the dough! and then i didn’t know how many biscuits i should try to get. obviously my biscuit cutter is too big. i’ll try waxed paper next time cause i had the feeling i was making the dough too dry by adding so much flower???
ouch- did i say flower?<g
Sadness. I guess I still can’t make buttermilk biscuits.
Hi Christy –
Biscuits have always been so daunting to me… until I made yours. This recipe is one word — PERFECT.
Thank you so much! Delicious!
I am so glad they turned out great for you Emily!!!
A lot has happened since May 4, 2009 hasn’t it, Christy! We couldn’t be happier or prouder of you! Thank you for being who you are and for Southern Plate with its wonderful recipes and great stories!! Can’t wait to see what’s in store for you and us in this new year!!!
Christy, this is exactly how I use to make biscuits. But, a few years ago, I was introduced to “Southern Biscuit Flour Mix” which I now keep and use when homemade biscuits are needed (and wanted) at our house. Sometimes it is hard to find this brand which also makes regular and self rising flour. The biscuit mix has little pieces of yellow shortening in the mix which looks like the butter and all you add is the buttermilk which I “make” either by adding the lemon juice or vinegar. In fact, they are “needed” at our house today to go along with our New Year’s day meal…..consisting of blackeyed peas, turnip greens, rice, scalloped tomatoes, and country ham….can’t have country ham without a biscuit! And, there is going to be a skillet of cornbread, too! Happy New Year!
Where are you located in the South? Thought the “Southern Biscuit Flour Mix” may be regional only to your area.
[...] Buttermilk Biscuits Southern Plate [...]
I had these in the oven and saw a post about checking the date on the flour. My self rising flour is out of date
(check date at store before buying)
BUT that is ok…even though they did not rise they still have that slight crunchy bottom that my Grannies had and they browned wonderfully. I am excited to go get self rising and make them again. I may be able to make biscuits after all. Of course I am not going anywhere till the snow is done
Thanks Christy!
Mine turned out hard hockey pucks again! I used the all-purpose flour and added the baking powder and salt, but they still did not rise. I’m not sure what I’m doing wrong? When I initially poured the dough onto the wax paper, it seemed too wet and I couldn’t knead it or fold it, so I added more flour to make it all stick together. Is there a trick that I’m missing or should I just chalk this up to one more thing that is Southern that I am not capable of cooking? =(
Hey Coco,
Is self rising flour available where you are?
We’ll figure this out
Gratefully,
Christy
Hi Christy!
Self rising is available here, but we’ve been snowed in for about a week now so I couldn’t go to the market and get it, unfortunately. Should I just wait until I can dig out and buy the self rising before trying again?
Can you tell I’m using my cabin fever time to practice my cooking?
Read the post about the White Lily flour and what a disappointment. That is all our family along with everyone else I know has ever used. I am intrigued about the biscuits using the butter instead of solid shortening. I can’t wait to make my next batch this week and am going to try it. Got tickled when I saw how you use the waxed paper and pat the biscuits out. This is exactly what I do. My mom (80 yrs old) and one sister have the talent of pinch and roll which I am in the processing of trying to master. I would just end up with too much flour and goo on my fingers. I love your idea on another post about using the pizza cutter to make the square biscuits. My grandkids would get a kick out of that. I use a round pan and work my way around the pan and end up with 5 baby biscuits for the grandkids. They love to roll and pat their biscuits. Flour all over the place, but what fun. Butter them babies the minute they come out of the oven to go with the soghum syrup, honey, or jelly. As kids in the 50′s we used to pour the syrup in our plates and mix the butter with the syrup and just sop it up with hot buttered biscuits. Ummm, nothing better. I also baste the biscuit tops with melted butter. You go girl!
I’ve made these twice now (and I can bake) but have had problems both times. The first time I used self-rising flour and they were so salty we could barely eat them. The second time I made me own. And both times the mixture was like SOUP! I had to add so much flour when “rolling” them out. I thought I had just mismeasured the first time. I’m willing to give them another go. Can I just add more flour to the mixture before the “rolling” phase?
The above comment should read “I made my own”, as in self-rising flour.
And I didn’t mean to sound like I’m complaining. I LOVED your cook book. I love all the stories. I stayed up late one night reading them all by the fire with tears in my eyes.
Love your recipies! Could you please tell me the differences in self rising, plain, and all purpose flour? Thanks and keep those recipes coming.
I love your biscuit recipe, I will be sure and try it. My GrandMother made biscuits every morning as long as she was able to cook, the men in the family called them Cat Head biscuits , ??? LOL Always light and fluffy, melt in your mouth, She never measured anything though, I watched but mine were never right. She said her secret was a jar she kept in the Frig., she called the Mother, and always poured some of it in with her buttermilk and mixed her biscuits by hand, it was like magic to me, she said she knew by feel how to mix it all up. Ha, I never was able to feel my dough right I guess. When my Brother and I were little the leftover dough became our very own tiny little biscuits and she would make what she called coffee pie, a buttered biscuit crumbled up into a cup ofvery sweet and mostly milk coffee ,just for us. Ahh the memories of Buttermilk Biscuits are sweet to me. I hope I can make these right, If I do I’ll tell Brother ., Guess what I made, and almost like GrandMothers.
[...] Rice - aunt sue’s pound cake, chocolate pound cake, strawberry cobbler, chocolate gravy, buttermilk biscuits, fried cabbage, house autry pork chops, peanut butter fudge iced brownies, 10 min rolls, fruit [...]
Lord have mercy, Christie! These turned out just wonderful!! I have always been able to make yeast breads that turned out, but my biscuits were never that great. They tasted good but were too heavy. You helped me figure out what I had done wrong all these years: overhandling the dough. My family is very grateful. Thanks for your help. You are such a blessing to so many.
Thank you so much Teresa!! You made my day and I am so glad to hear that your biscuits turned out great!
I’m going to make these tomorrow. I hope they turn out good. For once, I actually have real buttermilk in the house so I should put it to good use! For those who live in the Washington D.C. metro area, Washington Flour makes a good self rising that I’ve used before. Also, I was thinking about how some people have had trouble with the biscuits rising. Are they scooping the flour out of the bag or spooning it out into the measuring cup? I used to scoop it right out of the bag, but recently found out that’s the wrong way to do it and compresses the flour. Now I spoon it out like you’re supposed to.
I made these for the first time yesterday and they were delicious! My family was impressed. I followed the recipe exactly!