Buttermilk Biscuits


Other than my grandma’s creamed chicken dish, I did not grow up eating biscuits. It is; however, something I’ve learned to cook. It is a staple in the south, you see. I have made biscuits and gravy (though not my thing) once or twice, though I’ve never eaten it. I have come to appreciate a good biscuit so I can make a sandwich out of it, insert some scrambled eggs, a slice of cheese, a piece of bacon and now we’re talking.


  • 2 cups flour
  • 4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 stick of butter, cold & cut into tablespoons
  • 1 cup buttermilk


Preheat oven to 400 degrees. Combine dry ingredients and cut in cold butter with a pastry blender (or do as I do: throw it in the Ninja, pulse a few times and call it good) until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough onto lightly floured surface and knead 4-5 times. Pat to 1/2 inch thickness, cut, and bake for 15 – 20 minutes.

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