Rosie's Buttermilk Biscuits

By • July 5, 2013 36 Comments

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Author Notes: My grandmother often used lard in her buttermilk biscuits, but on occasion she'd use bacon grease. The latter preparation is my favorite because it adds depth of flavor and smokiness. She always used self-rising flour (specifically, White Lily brand), but all-purpose flour can be substituted with the addition of 4 teaspoons baking powder and 1/4 teaspoon of baking soda. Rendered bacon grease will contain a little salt, but not enough to season the entire batch of dough. Add 1/2 teaspoon kosher salt along with the leaven. Heather Baird

Makes 12 biscuits

  • 2 cups Self-rising flour
  • 2 tablespoons cold bacon fat
  • 1 cup cold buttermilk (full fat)
  • 2 tablespoons butter, melted
  1. Preheat oven to 450 degrees.
  2. Place flour into a large mixing bowl. Fluff it gently and very briefly with a whisk.
  3. Add cold bacon fat and cut it into the flour with a pastry blender until pea-sized crumbs form. If you don't have a pastry blender you can quickly rub the fat into the flour with your fingers.
  4. Make a well in the center of the mixture and pour in the buttermilk.
  5. Mix with a fork until the liquid and dry ingredients are just combined and a sticky dough is achieved. If your dough is too stiff, add 1-2 more tbsp. buttermilk.
  6. Turn the sticky dough out onto a lightly floured surface and then lightly sprinkle the dough with additional flour. Knead 5 or 6 times and pat dough out flat with well floured hands to 1 1/2" thickness.
  7. Cut dough into rounds using a 3-inch round biscuit cutter or cookie cutter; re-roll scraps and cut more biscuits until all of the dough is used. If dough wants to stick to the cutter, lightly flour it between cuts.
  8. Place biscuits, just touching, on a lightly greased 13 x 9 baking sheet.
  9. Bake for 15 -20 minutes. Remove from the oven and brush the biscuit tops with the 2 tbsp melted butter. Serve warm
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Comments (36) Questions (2)

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3 months ago Chris Glenn

Buttermilk, from Wikipedia (everything you "wanted" to know about "REAL" Buttermilk & more-Chris)
http://en.wikipedia.org...

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8 months ago Josh Bertolet

If no self-rising flour then cake or pastry flour with added salt and baking powder will work. Most self-rise flour is a lower protein than AP. AP will make them slightly tougher. Though not enough that most could tell the difference. I also used butter instead of bacon fat and it works just fine. I think any fat thats solid at room temp would work ok, duck fat, lard, butter, bacon fat, etc. I dont know how they get 12 biscuits out of this recipe, I can only get 4. I guess mine are little bigger than theirs.

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over 1 year ago James P Jr Bettes

I live in Kansas, and use Hudson Cream short patent flour, and bacon grease for my biscuits. With the revelations about how unhealthy margarine is, I've gone back to cooking with butter, bacon grease, and sometimes even lard. A healthy balance of fat is what's needed. I don't use buttermilk enough to keep it on hand most of the time, but I have found a powdered buttermilk. You just add water and the mix, in place of the buttermilk in the recipe. It isn't quite as good as using real buttermilk, but close enough for me, and better than using plain milk.

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almost 2 years ago Debbie

I remember my grandma's biscuits. nothing like them. my aunt still makes them, but she uses lard.

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almost 2 years ago Innocent

Any substitutes for bacon grease? Will like to know please.

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almost 2 years ago Esther

Coconut oil is a good substitute for just about anything and my choice.

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almost 2 years ago Sou Ford

Grisco works great instead of Bacon Fat

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almost 2 years ago Kelly Scarlet Rakoczy

My mother used lard. We all know how unhealthy that is. To be honest, you can use olive oil or any other monounsaturated fat. You can also use whole wheat flour. If using flour that is not self-rising, use about 1 T. of baking powder, a pinch of soda, and 1/2 to 1 tsp. of salt per two cups of flour.

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almost 2 years ago Kelly Scarlet Rakoczy

You can use plain yogurt in place of the buttermilk. I've done that with biscuits and with Buttermilk Pie.

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almost 2 years ago Marlene

These could be the biscuits my Mother made every Sunday morning. I wouldn't know because she never used a recipe. She never had self rising flour but always,always Gold Medal and nothing else.
When she baked them she would melt a lump of bacon fat in a pie plate while the oven was heating up. She would place a biscuit in the pie plate and flip it over so the biscuit was coated on both sides with bacon fat. Talk about GOOD! O for the days when bacon was good for us and we could drink out of the garden hose. lol

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almost 2 years ago Gennie Hardin

veronica, you can use whole milk. just add 1-2 tablespoons of white vinegar to two cups of whole milk. Instant buttermilk. Gennie Hardin

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almost 2 years ago Veronica Lopez

Thank you Gennie!!

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almost 2 years ago Veronica Lopez

Hi! I'm from Argentina and we don't have buttermilk here. What can I use instead?

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almost 2 years ago carl

regular milk with a Generous squeeze of lemon juice...( I like a lot...3 tbs or so )

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almost 2 years ago carl

also, most make the mistake of 'over working' the dough..treat it lightly, like holding a butterfly, so it doesn't stick to your hands and yet not so much the breath of life that resides within, is crushed.... Blessings, As Always, I Remain...

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almost 2 years ago Veronica Lopez

Thank you Carl!!

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almost 2 years ago Mary Frances Keenan

I just asked about the 2 tbsp of melted butter, AND FOUND MY ANSWER IN NO. 9. Sorry, but am looking forward to making for my family.

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almost 2 years ago Judy M Dickey

Love the bacon fat.

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almost 2 years ago virginiaschrum

look good I will try to make them think you

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almost 2 years ago donna pas

I forgot about these biscuits, My mother made them.. My children never had them but make sure I will make them now for both my children and my grandchildren. Thank you so very much!

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almost 2 years ago Esther

I do not see salt or baking power in this recipe, is there a reason?

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almost 2 years ago James Linn

self rising flour, and enough salt in the bacon fat

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almost 2 years ago Esther

Thank you, you can see I am not a cook, but I do remember my grandmothers biscuits as well and tried to make them.

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almost 2 years ago Frederick Klepeiss

If given a choice between having biscuits and just about any other bread product.....Pass the biscuits please.

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almost 2 years ago Mary German

My grandma didn't have self-rising flour! My grandma didn't have a choice of full-fat or reduced fat buttermilk! If grandma didn't have buttermilk, she would add a little vinegar to good old-fashioned fat milk ! Mmmm, so good.

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almost 2 years ago Lisa McDonald

Need a "southern" flour like White Lily. The wheat is more soft - it makes a difference.

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almost 2 years ago Deanie

as in the author notes . . . "all-purpose flour can be substituted with the addition of 4 teaspoons baking powder and 1/4 teaspoon of baking soda. Rendered bacon grease will contain a little salt, but not enough to season the entire batch of dough. Add 1/2 teaspoon kosher salt along with the leaven." Enjoy your baking! They are heavenly!

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almost 2 years ago Deanie

Henry Jones (1812 – 12 July 1891) was a baker in Bristol, England, who was responsible in 1845 for inventing self-raising flour.
For Biscuits, my Mother always used AP Flour & added her own baking powder and soda which was determined on whether she used milk or buttermilk, but for other baking she did use Self-raising! We were from the South also.

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almost 2 years ago Joyce

If I don't have self-rising flour, how much baking powder or soda would I add? Love the pix. They look yummy!

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almost 2 years ago Kelly Scarlet Rakoczy

For two cups of flour, add about 1 T. of baking powder, a pinch of soda, and 1 teaspoon of salt.

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almost 2 years ago Arthur in the Garden!

Just like grandma!