Last week, my friend, Linda, fixed a delicious brunch for us and we had fun setting an “after the fishing trip” brunch table. You’ll get to see that table on Thursday. She made a delicious breakfast casserole, buttermilk biscuits and strawberry freezer jam. You’ll see that breakfast casserole recipe on Thursday as well. But, for today, let’s talk about biscuits!
Delicious Southern Buttermilk Biscuits are as yummy as it gets. Slathered with butter and kissed with jam, they can’t be beat. Linda, cut her biscuits in the shape of Arkansas and hearts. They were divine.
My mother makes killer buttermilk biscuits. The taste makes me think of happy times as a child. Gotta love a food that has happy memories. Mother’s have been handing down biscuit recipes for years. This is the kind of recipe that is written by hand on a card and tucked away to use over and over. My mother taught me that the secret of good biscuits is in the handling of the dough. Do not overwork the dough or you will have tough biscuits! This recipe makes 6 to 8 biscuits (3 or more!).
Ingredients
Directions
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
If you don’t have a good biscuit recipe, use this one (and feel free to hand it down).
Today’s Lagniappe: Strawberry Freezer Jam
The perfect accompaniment for Southern Buttermilk Biscuits
- 2 cups crushed fresh strawberries
- 4 cups sugar
- 1 (1.75 ounce) package dry pectin
- 3/4 cup water
DIRECTIONS
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
It’s a four-for Tuesday! Join these great blogs for more recipes and great ideas.
Balancing Beauty and Bedlam’s Tasty Tuesday
Blessed with Grace’s Tempt My Tummy Tuesday
{ 19 comments… read them below or add one }
Re: your comment on my blog. I’m glad you’re participating in “31 Days of Praying for Your Husband”! Feel free to share about this. Everyone is welcome to participate at any time.
The 31 Days of Prayer can also be printed out all together and tucked into a Bible or devotional book; just click on the “Revive Our Hearts” link on any of my Days of Prayer posts.
~Susan
now.. I should give your recipe a try!.. thanks for sharing.. look so yumm!
I would love to make both of these recipes! Thanks for sharing.
Thanks so much for sharing these. My mouth is already watering:). I need to make a new supply of freezer jam since it is all my family will eat anymore. I have made it with peaches and blackberries as well. I use the liquid Certo which works really well. Beginning on August, I will be hosting Crock Pot Wednesdays. I hope you will plan to join us.
I love both of these recipes!
This is a perfect Southern Biscuit recipe! Perfect!!
Thanks for sharing your recipe and joining us for the TMTT anniversary today.
These look delicious! They’d be perfect to use to make a breakfast sandwich.
Jane
These look divine! Pass the butter, please!!!
XO,
Sheila
Oh those look delicious! Yummy! I could just eat one with a cup of coffee! Thanks for sharing!
Blessings,
Sandra
I am going to have to try your recipe, every time I make biscuits they end up like little hockey pucks.
Check out my blog for a Christmas in July Giveaway.
Christi, these look so delicious. Thanks for the recipe.
Barb
Oh…perfect to share at my baby shower planning tea! This was a yummy packed post! Thanks for sharing!
We just moved to the South, so I better be learning to make biscuits. Thanks for sharing!
I am starving and those biscuits and jam look and sound so good. I am not much of a biscuit maker, but I think I can make these.
Thanks for the recipe.
Barbara
Ohhh, I NEED some of those biscuits right now! I love biscuits and if I didn’t have an early appointment tomorrow morning I would go to the kitchen and make some right now.
You can’t beat White Lily flour. Absolutely the best.
Thanks so much for the Freezer Jam recipe… I will certainly make this SOON!
My Granny made the best buttermilk biscuits that I have ever eaten! Her’s were made with the buttermilk left over from churning fresh butter and then they were cooked in a wood cook stove! I was a small child but Ahhhhh I can still remember the smell when I would open the warmers on top of the stove! Granny was the best cook in the whole wide world!!!!
I’m sure yours was also!
3/4 cups of what, what I ask you???? Must be the buttermilk. Got my taste buds all excited and left out an ingredient.