Buttermilk Biscuits

Flaky, buttery buttermilk biscuits. YUM! Weather it is for breakfast, dinner or whenever, this buttermilk biscuit recipe makes the best biscuits around. We have tried many different recipes and methods for making biscuits. We have failed many times… until Brenda’s boss told her about Bakewell Cream. It’s a Maine thing apparently, but we were able to find it at our local grocery store. If you can’t find it, it is available online.

We have tried these a few different ways; all butter, all shortening, half butter – half shortening. We have found that the all butter recipe gives the best flavor and texture to the biscuits. The original recipe calls for 1/2 cup of butter or shortening, but we have increased that a bit to 3/4 cup.

These buttermilk biscuits come together very quickly, so it is easy to make these as a last minute addition to a meal. We have also made the dough, cut the biscuits and frozen them to make later. They came out great that way too.

Serve them with chicken or steak for dinner, with eggs for breakfast or just on their own with jam or honey. They are delicious.

-Scott

Print Recipe

Buttermilk Biscuits

We have tried many different biscuit recipes, and until Brenda’s boss told her about Bakewell Cream, nothing came out the way we wanted them. Using the Bakewell Cream, these are nearly fool proof. We have even made the dough, and put the unbaked biscuits in the freezer to make at a later time. They are great!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breads, Side Dish

Cuisine: American

Keyword: biscuit, buttermilk

Servings: 12

Ingredients

• 4 cups all-purpose flour
• 1 Tbs plus 1 teaspoon Bakewell Cream
• 2 tsp baking soda
• 1 tsp salt
• 3/4 cup cold butter cut into small pieces
• 1 3/4 cups buttermilk

Instructions

• Preheat the oven to 475°. In a large bowl, whisk the flour with the Bakewell Cream, baking soda and salt.
  
• Using a pastry blender or 2 forks, cut in the butter until the mixture resembles small peas. Add the buttermilk and stir with a fork until a dough forms.
  
• Turn the dough out onto a lightly floured work surface and knead 3 or 4 times folding the dough over onto itself. Roll out the dough 3/4 inch thick. Using a 2-3/4 inch round biscuit cutter or glass, cut out 12 biscuits.
  
• Transfer the biscuits to a baking sheet, and bake in the bottom third of the oven for 5 minutes. Turn off the heat and let the biscuits sit in the hot oven, without opening the door, for about 10 minutes longer, or until golden and cooked through.
  
• Transfer the biscuits to a basket and serve immediately.
  

Notes

When cutting the biscuits push the cutter straight down then twist. Twisting as you push down could prevent the biscuits from rising completely.  If you can’t find bakewell cream at your local store it is available online.

When these come out of the oven, brush the tops with some melted butter for extra buttery flavor.