Comfort Food : Southern Buttermilk Biscuit Recipe


We're craving comfort food today, so I'm sharing the best recipe I know for buttermilk biscuits. 

The secret to making your biscuits rise up in flaky layers is to place them touching one another on your baking sheet or pan. I use a rectangular brownie pan that is just perfect for an entire recipe of biscuits. 

The other secret in this particular recipe is that they are brushed twice with melted butter, once before baking and again right after they are taken out of the oven.

Served warm these are a real treat, and bring back fond memories of my now 96-year-old grandmother's Southern cooking.

Lovely for breakfast with honey and jam - or savory with a delicious bowl of soup.

Buttermilk Biscuits

2 1/2 cups / 330 g flour
1 tsp. salt
pinch of sugar
4 tsp. baking powder
1/2 tsp. baking soda (also known as bicarbonate of soda or natron)
1/2 cup / 115 g butter, cold + cut into pieces
3/4 - 1 cup / 200 - 250 ml buttermilk
2 Tbsp. / 30 g melted butter

Preheat oven to 450º F / 230ºC and grease and flour a baking sheet or a rectangular baking pan (a 8" x 12" or 20 x 30 cm metal pan works well if you have one).

Combine flour, salt, sugar, baking powder, and baking soda in a bowl. Knead cold butter into flour until mixture resembles course crumbs. Add buttermilk gradually while stirring with a fork until mixture forms a ball and pulls away from the sides of the bowl.

Turn dough out onto a floured surface, and knead dough briefly until smooth. Roll out dough to be about 3/4 inch / 2 cm thick, then cut out with a 2 3/4 inch / 7 cm round cookie cutter (or an empty clean tin can - this is what I use!)

Carefully place biscuits in your prepared pan or baking sheet so that they are touching each other (this helps them rise higher). Before baking, brush the tops with melted butter.

Bake for 12-15 minutes or until golden. After removing the biscuits from the oven, while still hot, brush the tops once more with melted butter. 

Serve warm, cut open and filled with either something sweet or savory. Yummy sweet fillings like honey or homemade jam are great for breakfast, and savory fillings like ham, cheese, or herbal butter are wonderful when served with soup or as a side for your meal.

My grandmother used to bake fresh, hot biscuits every day single day, and we still love her for it!

I hope you'll like our family recipe too + if you'd like a bowl of delicious soup to accompany your biscuits, try out these recipes:

Emerald Soup - Happy Saint Patrick's Day
Potato Herb Soup - especially nice with wild garlic or your favorite mix of herbs
Carrot Orange Ginger Soup - so healthy + good


All our best from Berlin + enjoy,