Breakfast, Classics

Buttermilk Biscuits

A southern staple.  Warm and fluffy pairs well with bacon and eggs, as a side dish with fried chicken or the way I like it–with honey, butter and berries.  Its quick and easy–so make it this weekend for breakfast !


2 cups flour

2 tsp of baking powder

1 tsp of salt

8 Tbsp of chilled butter, cut into pieces

3/4 cup buttermilk


Preheat oven to 425F

In large bowl whisk together flour, salt and baking powder.

Next, using a pastry blender, cut the butter into the flour, till the mixture resembles a course meal.

Mix in buttermilk with a wooden spoon.

Add flour to a clean surface and on the rolling-pin and roll out the dough to about a 1″ thickness–this will yield 4 large biscuits.  I wanted thinner biscuits ans more of them so I rolled it thinner to about 1/2″ thickness.

Cut out rounds of desired size and arrange on a baking sheet.

Bake for about 15-20 mins.

Serve with your choice of sides, for me, honey, butter and blueberries.



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