Buttermilk Biscuits – how can you go wrong with homemade buttermilk biscuits. Be sure to brush the top of the buttermilk biscuits with warm melted butter when you take these out of the oven. This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1979.
- 2 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 5 tablespoons unsalted butter
- 3/4 cup buttermilk
- Preheat oven to 450 degrees
- In bowl mix flour, baking powder, sugar, salt, and baking soda. Using a pastry blender cut in butter until mixture resembles coarse meal. Make well in center; add buttermilk. Stirring quickly and lightly, incorporate dry ingredients. Knead dough briefly on a floured surface.
- Pat or roll out until 1/4-inch thick. Cut with 2 inch round butter; place biscuits on an ungreased baking sheet. Bake in preheated 450-degree oven 10 to 12 minutes until lightly browned. There are lots of ways to enjoy buttermilk biscuits. I really enjoy my buttermilk biscuits with sausage gravy, or even with butter and jam. You can keep your buttermilk biscuits in the refrigerator in a sealed container and warm them throughout the week if you make them on the weekend. Having buttermilk biscuits is a wonderful way to start the day.