Cooking, Baking & Cocktail Shaking

Buttermilk Biscuits

Sunday is my favorite day of the week. It’s the only day I really get to relax, bake, and spend time with my family. For me, Sunday is all about comfort food. What’s more comforting than a fluffy, buttery, tender biscuit? I can’t think of anything. This recipe is my grandmother’s recipe. Her mother, my great-grandmother, was the biscuit queen. I remember watching her in the kitchen as she whipped up batches of biscuits for all of us. When I say whip up, I mean whip up. She could mix, knead, roll, and cut in a matter of minutes. My Granny was quick. She could knock out a batch of biscuits in no time. I remember sitting at the kitchen table watching her in awe. She was so inspiring when she was in the kitchen.

I love making biscuits. There’s something about the feeling of dough in-between my fingers. This recipe is super simple. The dough can be made with a pastry cutter and your hands, or it can be made in a food processor. The key to a tender, flaky dough is cold butter and shortening and not over mixing the dough. I topped my biscuits with homemade orange marmalade that was gifted to me, but you can top your biscuits with your favorite jam of choice.

My grandmother taught me a trick for reheating leftover biscuits (that’s if you have leftover biscuits). It’s simple, but quite ingenious. Slice your biscuit in half and place the slices in your toaster for a few seconds. The outside gets nice and crispy. Slather with butter and jam, and you’ve got yourself a meal. I could totally live off biscuits.

Look at those soft, fluffy pillows of love. Enjoy!

Love and sweet treats,



2 cups all-purpose flour

4 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

1 tbs. sugar

2 tbs. unsalted butter, cold and cut into cubes

2 tbs. shortening, cold

1 cup buttermilk, cold

Preheat oven to 450 degrees F.

In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.

Using a pastry cutter, fork, or your hands, cut the butter and shortening into the flour mixture until the mixture looks like wet crumbs. Make a well in the center and pour in the chilled buttermilk. Stir just until dough comes together. If you like, you can use a food processor instead. Place the dry ingredients in the bowl of a food processor and pulse to combine. Add the butter and shortening and pulse until mixture resembles wet crumbs. Slowly add buttermilk and pulse until just combined.

Place the dough on a floured surface. Using a rolling pin, roll out the dough until it is a 1/2 inch thick. Using a biscuit cutter, cut dough and place the rounds onto a greased sheet pan. Bake for 15 minutes, or until the tops of the biscuits are golden brown. Slather with butter and jam. Enjoy!

4 Responses to “Buttermilk Biscuits”

  1. #
    Jen @ Juanita's Cocina — March 16, 2012 at 9:54 am


    I could also live off of biscuits.

    I think there’s a saying here in Texas: “Never trust a woman who doesn’t love biscuits!” ;)


  2. #
    Kristina — March 16, 2012 at 10:17 am

    yumm..! Totally agree, theres nothing more comforting than homemade biscuits :) I loveee mine with jam on them, ooo now I’m craving some of these!!


  3. #
    Jenn and Seth (@HomeSkilletCook) — March 16, 2012 at 2:46 pm

    yep, another one here who could live off biscuits! these look fantastic, and great tip about the toaster…for some reason i’ve been using the microwave even though every time i think to myself, wow, this didn’t heat up too well, and then proceed to do it the next time anyway.


    • themessybakerblog replied March 17th, 2012 at 11:07 pm

      Thanks. Sometimes it’s the simple things that get over looked. When my grandmother showed me that trick, I was like why didn’t I think of that.


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