Hot, fresh buttermilk biscuits are perfect with a smear of butter and jam or along side your next dinner.
If there is one memory I have of my grandmother (Ma, as we called her growing up) it’s that whenever we visited her there was always a cast iron skillet on the stove with the remains of breakfast sausage in it. Fast forward to a few years ago to me as a newlywed and a husband with a great love of all things pork. It was in the first few months of our marriage that I learned how to make real sausage gravy – in college my sister and I always used that powdered package from the store. My husband loved the homemade gravy so much we used to have “Brinner” once a week back then, it usually consisted of sausage gravy with biscuits, home fries and scrambled eggs. Sunday night I was picking his brain for dinner ideas and he said, “breakfast, biscuits and gravy.”
In the past I usually have been prepared with pre-made biscuits, like the kind from the can or freezer, you hardcore bakers out there just cringed I know. But with a full time job back then I did what I had to do. Sunday we didn’t have any cheater biscuits on hand, so I made my own. Back to my Ma, another thing she always had in her kitchen was a set of cookbooks called Pots, Pans & Pioneers II. My sister inherited her set of books, but a couple of years ago she stumbled across one for sale and bought it for me. Your probably thinking to yourself get to the point already! Ok here it is = it was to this book that I turned for guidance on traditional buttermilk biscuits, I halved the recipe and opted for butter instead of shortening, it’s a preference thing. Next time your whipping up a batch of gravy or are in the mood for biscuits give this recipe a try. I hope you’ll enjoy them as much as we do, happy baking!
Recipe type: biscuit, bread
Serves: 1 dozen
- 1½ c flour, sifted
- 1½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 2½ Tbs butter
- ½ c buttermilk
- Preheat your oven to 450º. In a large bowl whisk together the dry ingredients, using a pastry cutter/two knives or your fingers cut in the butter.
- Once the mixture is sandy looking slowly add in the buttermilk until a dough forms.
- Turn it out onto a floured surface and knead for a minute, roll the dough out to ¾" thick.
- Using a biscuit cutter or a glass cut out the biscuits and place on a baking pan.
- Brush the tops with butter and bake for 10-12 minutes, until golden.
Recipe adapted from Pots, Pans & Pioneers II - Molly Hoskins, pg. 345