Recipes For My Boys: Buttery Buttermilk Biscuits

Thursday, November 29, 2012

Buttery Buttermilk Biscuits

I finally made biscuits that were light, fluffy, a little buttery and, well, edible!!!  I was so excited I just about drove my oldest by bonkers while riding in the truck yesterday talking about my biscuits!  ~smile~   It was quite an accomplishment for me since I am a Southerner, coming from a line of great women that made the BEST biscuits and couldn't make a descent biscuit.  Here they are...what do you think?

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Buttery Buttermilk Biscuits
Makes 9 to 12  biscuits depending on size

2 1/4 to 2 1/2 Biscuit Mix
3 Tablespoons butter, frozen or very cold
1/3 cup club soda
1/3 cup buttermilk

Preheat oven to 425 degrees F.
Put 2 1/4 cups Bisquick in a large bowl.
Grate butter over biscuit mix
Mix together fork(s) until mix resembles coarse sand.
Add club soda and buttermilk.
Mix until a soft ball forms.
Turn out on a surface lightly sprinkled with Bisquick.
Knead until smooth, adding more Bisquick if needed, usually between 7-10 times.
Roll or pat into a rectangle at least 3/4".  The thicker the dough when cut, the higher the biscuit.
Cut with a biscuit or cookie cutter.  Or, like me, a canning jar.
Place on ungreased cookie sheet and bake for 7 to 10 minutes.  Until lightly browned.

What do you like on your biscuit?  I like mine plain or with a pat of butter.  


Mary Beth said...

I love biscuits, and make them all the time! Your's look so yummy! I've never heard of using club soda. Does that help them to rise more?

Joan Hayes said...

Debi, there is definitely some skill needed to make a good southern biscuit, yours look amazing, light and fluffy, the way they should be. My family gave up on me and making biscuits, I just never got the true hang of it, lol.

Jackie@Syrup and Biscuits said...


It took me a loooooooonnnnnggggg time to figure out how to make biscuits AND dumplings. I come from great Southern cooks just as you. I did figure out that Bisquick and buttermilk were my salvation. Never tried club soda. I'm sure that makes them fluffier. Yours are beautiful!

Anonymous said...

Secret to great biscuits from a 72 year old....White Lily Self-Rising flour and the recipe on the back of the bag except I use my Kitchen Aid mixer on low setting instead of my hands. Heat from the hands will toughen the dough (including pie crusts). I add half a stick of COLD BUTTER cut in small pieces to the mixer bowl near the end of mixing. You can pinch or roll your biscuits. I use an empty tomato sauce can. BJ Wells

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