Let’s make some fabulously famously fluffy buttermilk biscuits. Try saying that 3 times fast. Or even once slowly. Either way, this is my grandma’s recipe and it’s the first thing I remember learning how to bake. She would sit me down at the table and I’d have the job of rubbing the butter into the flour. There is something very soothing about making biscuits to this day as it reminds me of being a young and happy little girl safe in her grandma’s house.

Using buttermilk adds a depth of flavor you can’t get with basic milk biscuits, but don’t worry if all you have is regular milk. They still will taste wonderful and you can always pick up some buttermilk another time. What ever you do, don’t try to make substitute buttermilk with vinegar or lemon juice. It just doesn’t taste right in this simple recipe. You are better off using water than fake buttermilk for biscuit making.

Lard is the preferred fat for biscuits, but I often use butter or shortening for health reasons. On special occasions, I’ll still use lard, but your heart will thank you for using vegetable based fats like shortening and margarine over the animal ones like lard and butter.

Preheat the oven to 425F (220C.)  Let it come to temperature before you start the dough as you want these biscuits to be as cold as possible when entering the hot oven. The contrast in heat creates steam pockets that allow the biscuits to puff up bigger than a scared cat.

For that reason, I’ll often store the butter and flour pre-made in the freezer. Add cold buttermilk (milk will work in a pinch) to the mixture, give it about 20 seconds to start absorbing and mix with the handle of a mixing spoon until it just starts to come together.

Now just gather the mixture together and squish and squeeze gently.  Flatten it out into a rough rectangle about 1/2″ tall and fold over.  Do this about 4 – 6 times.  This creates layers.  You’ll see the various chunks of butter.  This is desired.  But don’t overwork the dough so stop after 6 turns.

Then gently flatten dough until it’s about 1/2″ tall again and either cut with a biscuit cutter, a cup floured to help it release, or shape a rough circle by hand.  I did all three of these methods for you left to right. As you can see, the less you handle or squash the dough, the better height and flakier layers you’ll have.  You know have the option to brush the tops with the leftover buttermilk in the measuring cup, melted butter or an egg wash.  I just dip my fingers in the leftover buttermilk and use that.  It gives a gentle golden mottled coloring and looks more homemade to me.  Place on a non-stick surface such as silicone, non stick pan or parchment if it’s rated high enough for the heat.

As you can see, a biscuit cutter is ideal as it gives a nice lofty biscuit in comparison to the cup and free shaping methods.

Bake for 15 – 18 minutes.  Check the bottom after 15 to avoid over browning.  Congratulations, you just made biscuits!  Now you’ll not mourn when Tudor’s is closed.

Watching this video will not only give you and idea how to make Appalachian Fabulously Famously Fluffy Buttermilk Biscuits, it will give you brief insight on what it was like knowing my Grandma. You even get to hear a bit of my accent. Happy baking, folks!

Grandma’s Fabulously Famously Fluffy Buttermilk Biscuits

Appalachian style, these fluffy buttermilk biscuits have lovely layers of buttery goodness and are easy to master. Just like the ones grandma used to make!

Print Recipe

Prep Time15 minutes minutes

Cook Time20 minutes minutes

Total Time35 minutes minutes

Servings8

Calories 214.1

Ingredients

• 2 cups (300g) all-purpose flour
• ¾ cup (180mL) buttermilk
• ½ cup (113g) butter
• 2 tsp (8g) baking powder
• ½ tsp (3g) salt

Instructions

• Preheat oven to 475°F (250°C) for light pans or 450°F (230°C) for darker pans.
• Lightly grease a baking pan. Do not use cooking spray or oil on non-stick surfaces.
• In a large bowl, mix together salt, baking powder and flour.
• Cube cold butter into 1/2" (1.27cm) pieces. With your fingers, rub the butter into the flour mixture until it resembles course breadcrumbs. The size of the coated butter should vary from a grain of sand to the size of a pea. This is desirable. Make a well in the center.
• Using a butterknife, stir in the buttermilk until the dough is just formed. Turn dough out onto clean work surface and gently press into a rectangle about 1/2" (1.27cm) tall. Fold the rectangle in half. Repeat this process 4 times to create some layers. Pat out the dough to 1/2" (1.27cm) tall and cut out with a 3" (7.62cm) cookie cutter or divide the dough into eight equal portions with a knife.
• Pat dough out 1/2" layer and cut out or divide into eight sections.
• Brush top with buttermilk, melted butter or an egg wash.  
• Place biscuit dough onto prepared pan. To avoid them being lopsided, place them close together as they will support each other as they rise in the oven.
• Bake 15-18 minutes or until golden brown on top. Center temperature should reach 190F (88C) when fully baked. Serve while still warm.

Notes

For darker pans, reduce heat to 450°F (230°C.)

Buttermilk may be replaced with any type of milk if desired, including fat free.

Lard, margarine or shortening may replace the butter or you can use a combination of these fats as well.

Nutrition Facts

Grandma's Fabulously Famously Fluffy Buttermilk Biscuits

Serving Size

 

1 biscuit

Amount per Serving

Calories

214.1

% Daily Value*

Fat

 

11.8

g

18

%

Saturated Fat

 

7.5

g

47

%

Sodium

 

183.8

mg

8

%

Carbohydrates

 

23

g

8

%

Protein

 

3.8

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.