Serves a Crowd

Buttermilk Biscuits

by:
May  5, 2010
3.7
3 Ratings
Buttermilk Biscuits
  • Makes 9-12
Author Notes

This recipe is one of my first food memories from my childhood. My mother is a simple, but wonderful, cook and has always had some of the basics, like these buttermilk biscuits, down to a science. It wasn't until I was out on my own that I realized how easy they were to make, since I always relied on my mom to make them for me, even while I was in college and a competent cook myself. I've made a few changes, like substituting a bit of whole wheat flour and using butter instead of shortening, which I think gives these biscuits better flavor and texture. —MadisonMayberry

What You'll Need
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 teaspoon baking soda
  • 3 teaspoons baking powder
  • 6 tablespoons butter, cut into pieces
  • 1 cup buttermilk (or whole milk)
  • 1 egg white
Directions
  1. Preheat oven to 450*F.
  2. Combine the flours, baking soda, baking powder, and salt in the bowl of a food processor or a large bowl (if you are using a pastry blender). Add the butter to the flour mixture and process with a food processor or blend with a pastry blender until mixture resembles coarse crumbs, with small, uneven pieces of butter throughout.
  3. Stir in the buttermilk until wet and dry ingredients are just combined. Turn out onto a floured surface and roll to a 3/8-inch thickness. Cut into biscuits and place on a lightly greased baking sheet. Brush egg white on the tops of each biscuit and sprinkle with kosher salt. Bake for 12-14 minutes, until lightly golden.
  4. Serve warm, if possible, with lots and lots of butter and jam. Reheat in the oven if necessary.
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MadisonMayberry
I'm a 22-year-old Midwesterner and the voice behind the blog Espresso and Cream (espressoandcream.com). During the day, I'm a food editor at Meredith Corporation and do on-camera work when opportunities come my way. It goes without saying that I love to cook and bake, and am happiest when I'm in the kitchen. I'm a exercise junkie, recently-converted vegetarian to the chagrin of my boyfriend, magazine fanatic, and an animal lover who desperately wants to buy a puppy, if only I could solve the white couch dilemma. I don't like pretentious, fussy, or complicated food. The recipes you find here reflect how I like to eat. Simple food made with quality ingredients, and bit of creative flair thrown in for variety. My recipes are easy to prepare, delicious, and mostly healthy - minus the desserts. Those are just easy and delicious.

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5 Reviews

anita
anita April 26, 2018
Has Madison Mayberry told us how much salt to use? I used 1/2 teaspoon. Would like to hear the amount from the baker.
 
rlsalvati
rlsalvati November 26, 2011
Served these for Thanksgiving brunch, very good. On the salt--I used 3/4 tsp based on a couple other biscuit recipes, and they were fine. I didn't use the egg white/kosher salt topping, I would cut back to 1/2 tsp salt if I were sprinkling the tops with salt.
 
Deana
Deana January 1, 2011
The second step says to combine the flours, baking soda, baking powder, and salt in the bowl....how much salt?
 
cooklynveg
cooklynveg May 9, 2010
Yum! These look delicious - I'm going to have to try them out. they're just like a British scone!
 
AntoniaJames
AntoniaJames May 5, 2010
Gorgeous!! So, so yummy looking. Love the whole wheat (makes them tasty) and love that you used the food processor! Very nice. Will make these for the boys when they return for the summer. Have saved to my recipes!! ;o)