Buttermilk Biscuits

Haven’t made biscuits in a years and I thought this would be the perfect recipe to double and freeze some for the baby arrival.  Love biscuits but I eat them like a sandwich with butter and deli on them – I am not a fan of the gravy on my biscuits, actually I really hate soggy bread. I changed this recipe from 340 F and to 450F and just made the cooking time shorter.  They turned out great.  I have actually already made a few batches.

It’s also time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Mom’s Fridge which is written by Barb.

So I am almost 39 weeks pregnant can’t believe it and this is what I looked like at 13 weeks and here at 38 weeks – huge difference.  I am ready – the belly is heavy that is all I have to say. Otherwise i can’t complain my pregnancy has been really easy.

Print Recipe

Buttermilk Biscuits

Yield: 10-12

Prep Time: 12 minutes

Total Time: 20 minutes


2 cups all-purpose flour and some for dusting

2 tbsp baking powder

½ tsp baking soda

1 tsp sugar

1/2 tsp salt

8 tbsp salted butter, chilled and cubed

¾ cup + 2 tbsp buttermilk


Preheat the oven to 450 F.

Place the flour, baking powder, baking soda, sugar, and salt in a food processor fitted with a medal blade. Add the cold butter and pulse a few times until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much.

Open the lid and add the buttermilk evenly over the flour. Pulsate a few times until combined, again do not over mix.

Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough 2 or 3 times until combined.

Pat the dough into a 3/4 to 1-inch thick rectangle. Use a 2 to 2 1/2-inch round biscuit cutter to cut out several biscuits. Place them on a ungreased cookie sheet.

Gather the dough scraps, smooth them out (lightly knead if necessary), and pat the remaining dough into another 3/4 to 1-inch thick rectangle or circle. Cut out more biscuits, and then repeat again if necessary to use remaining dough.

Bake the biscuits for 10-12 minutes (rotating the pan front to back halfway through) or until the tops are light brown. Serve warm.

Adapted from: Mom’s Fridge

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