Homemade Buttermilk Biscuits Recipe

Lin Nowicki shares her recipe for Buttermilk Cornbread, a great side-dish paired with chili.
By Lin Nowicki
May/June 1975
Add to My MSN

How to make classic buttermilk biscuits for breakfast or any meal.
PHOTO: FOTOLIA/JJAVA


Content Tools

Related Content

Rosemary Olive Oil Sourdough Loaf

Using the Artisan Bread in Five Minutes a Day, technique and a few changes, you can produce a sourdo...

Making Sourdough Biscuits

Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t ...

Baking Powder Biscuits Recipe

Simpler, more streamlined biscuits from scratch - no buttermilk required.

Grandma's Homemade Biscuits Recipe

You’ll quickly memorize this homemade biscuit recipe and turn it into a family favorite.

Follow this recipe to make delicious buttermilk biscuits for breakfast or any meal.

Buttermilk Biscuit Recipe

Ingredients:

2 cups unbleached white flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons oil (or other shortening)
1 to 1–1/2 cups buttermilk (enough to make a very thick, spoonable batter)
 

Instructions: 

Sift the dry ingredients into a medium bowl. (A note on sifting: When I see the word "sift" in a cookbook, I immediately drag out my Pyrex measuring cup, measure all the dry ingredients into it, and just mix them lightly with the measuring spoon. After all, how do you "sift" cornmeal or whole wheat flour? And I hate washing the sifter!) Whether you sift or merely combine the flour and leavenings, work the shortening into them with a fork and quickly stir in the buttermilk. (Don't overdo it … just moisten the whole mass. Lumps are fine.)

Drop the batter onto a greased cookie sheet in big globs approximately an inch apart (this recipe makes about six large drop biscuits or several small ones). Bake at 450 degrees Fahrenheit for 12 to 15 minutes, or until tops are a crusty golden brown.

Actually, oven temperatures are never as important as they seem. After a year of adjusting to a wood stove (and feeling somewhat like an animal trainer … who's mastering whom?) I've found that the only rule is to stick the pan in when the oven's had some time to warm up, and take it out when the food's done. The batch never seems to be wrecked when it cooks "too fast" or "too slow." Sure it's a bummer when the biscuits take several minutes to bake … but they still taste like biscuits.

Recipe from In Praise of Buttermilk Baking article MOTHER EARTH NEWS NO. 33.  








Post a comment below.

 








Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.