Grandma’s Biscuits
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. These buttermilk biscuits are flaky on the outside and light and fluffy on the inside—which equals perfection in my book. My grandma’s flaky buttermilk biscuits make the perfect side to any meal.
This recipe makes literally the perfect buttermilk biscuits every single time. These little gems are flaky, buttery, and fluffy all at the same time. My grandma’s flaky buttermilk biscuits are awesome for any occasion, in any weather. They will even impress your in-laws!
I always get the question, “How did your grandma become so good at making southern buttermilk biscuits?” And really, it comes down to fast food. She wanted to make them at home and not have to travel miles to satisfy her biscuit cravings.
She has a serious biscuit addiction. This is my grandmother’s biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin; you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch. In a few days, I’ll be going to visit my grandma Barb. I haven’t seen her since Thanksgiving, so she is well overdue for a dose of my loud singing throughout her house, trying to convince her to get a boo-thang, and raiding her cookbook collection. This simple but great recipe for biscuits has been passed along to me. I have tried others, but always come back to this one.
An eggless recipe! I believe the secret to my grandmother Grace’s biscuits is that she would talk to them, saying, “Rise, Mr. Biscuit, rise!” And they would. Her buttermilk biscuits were quite similar to these, made with whole milk, but sometimes she’d substitute buttermilk and use baking soda instead of baking powder.
Why You’ll Love This Recipe
These biscuits are not only delicious but also incredibly versatile. Whether it’s a breakfast side or a dinner accompaniment, they fit perfectly. Plus, they’re simple to make and require no eggs, making them accessible for those with dietary restrictions.
Kitchen Equipment You’ll Need
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Rolling pin (optional)
- Biscuit cutter or round glass
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, baking powder, and salt.
- Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the buttermilk, stirring until just combined. Do not overmix.
- Turn the dough onto a floured surface and gently pat it to about 1/2 inch thick.
- Use a biscuit cutter or glass to cut out biscuits and place them on a baking sheet.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
Tips for Success
Use cold butter straight from the fridge to ensure flakiness. Avoid overmixing the dough to keep the biscuits tender. Pat the dough gently for a higher rise.
Additional Tips or Variations
For a cheesy twist, add 1/2 cup of shredded cheddar cheese to the flour mixture. For a sweet version, mix in 2 tablespoons of sugar and top with a cinnamon-sugar blend before baking.
Nutritional Highlights (Per Serving)
Calories: 200 | Fat: 10g | Carbohydrates: 25g | Protein: 4g
Frequently Asked Questions (FAQ)
Can I make these biscuits ahead of time? Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What can I use if I don’t have buttermilk? You can substitute with regular milk and a tablespoon of lemon juice or white vinegar.
How should I store leftover biscuits? Store them in an airtight container at room temperature for up to 3 days.
Conclusion
I hope you enjoy making Grandma’s Biscuits as much as I do. They’re a delightful treat that brings a sense of home and nostalgia. Give them a try and feel free to share your experiences and any creative variations you come up with!
