Fabulously Fluffy Buttermilk Butter Biscuits

March 21, 2013 in Breads, Breakfast, Brunch, Dessert, Dinner, Recipes by fieldsofcake

I know, I know. It took me FOREVER to finally post this recipe. I’m sorry. I’ve just been so busy baking them again and again… just kidding. Really though, I am sorry.

I am finally realizing after 39 years; that I am a southern girl at heart (food wise) When people ask me about my favorite foods, images of hoppin’ john, hush puppies, biscuits, dumplings….those all come to mind. (just keep the sugar out of my iced tea, please.) I have tried and tried to fiddle with many different biscuit recipes in my life. None have ever met my high standards until now. These are light yet rich, fluffy and layered, buttery and flavorful. They are good fresh from the oven with butter and jelly. They are a delight when you pan fry them with butter the next day and eat them with honey, serve them with sausage gravy or top your next stew with them. They are home in bread form.

Welcome Home.

Fabulously Fluffy Buttermilk Butter Biscuits

Fabulously Fluffy Buttermilk Butter Biscuits


  • 1/2 cup unsalted butter
  • 3 tablespoons sugar
  • 1 1/4 teaspoon sea salt
  • 1 cup cold unsalted butter (cut into cubes)
  • 2 eggs + 1 egg yolk
  • 1 1/4 cup cold buttermilk
  • 4 cups all purpose flour
  • 2 tablespoons +2 tsp. baking powder


  1. Preheat oven to 450 degrees F. Melt 1/2 cup butter on a large jelly roll pan in the oven. Remove from the oven when the butter is completely melted. Set aside.
  2. Whisk together the flour, baking powder, sugar and salt in a large bowl or in a large food processor. Add cold butter cubes and cut them in until the mixture resembles coarse sand with pea sized butter bits scattered throughout.
  3. Whisk together the eggs and buttermilk. Slowly add to the flour mixture stirring just until it comes together.
  4. Dump onto a very clean lightly floured surface. Gather into a ball then flatten into a rectangle about 1 inch thick.
  5. Fold the rectangle over like a book and smoosh into a rectangle again about 1 inch thick. Smoosh and repeat process about 7-10 times.
  6. Roll dough into a rectangle about 1/2 inch thick. Cut into squares. Dip both sides of each biscuit into the melted butter and place on the jelly roll pan. Bake for 9-11 minutes or until fluffy and golden brown. Serve hot
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