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True Southern Flavor – Homemade Buttermilk Biscuits

Quote for Today: Poetry is the synthesis of hyacinths and biscuits. Carl Sandburg


Buttermilk Biscuits

Today is National Buttermilk Biscuit Day. The Southern tradition of biscuit making is still alive and thriving. The art of making light and fluffy buttermilk biscuits is passed down generation to generation much like making tomato gravy. The biscuits are served hot and immediately topped with butter, jam, honey, preserves, or gravy. This is one of our favorite recipes. Hope you enjoy!

Prep Time: 10 minutes
Cook Time: 8 minutes

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 cup vegetable shortening
1 cup buttermilk


1) Preheat oven to 450 degrees F.
2) Sift dry ingredients together.
3) Mix shortening with a pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
4) Form a well in center of flour and fill with buttermilk.
5) Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
6) Place dough on floured surface and knead 5-6 times.
7) Roll to about 1/2″ thickness and cut with biscuit cutter or floured glass.
8) Place biscuits on un-greased cookie sheet.
9) Bake at 450 degrees F. 8-12 minutes or until light golden.
10) Serve with topping of choice – jellies, preserves, marmalade, honey, gravy, etc.

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