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Renee’s Buttermilk Biscuits

Well, we are home from our trip down south and it was filled with lots of delicious food and crazy winter weather. The cold weather followed us down south which gave us even more reason to want comfort food. We tried boiled peanuts, grits, biscuits, sage gravy, collard greens, you name it, we tried it. I will be sharing those stories over the next few weeks. Today, in the spirit of comfort food, I thought I would share my very own Buttermilk Biscuit recipe.

I have been working on a buttermilk biscuit recipe for awhile now and I finally came up with one that I am happy sharing. This combines my Mamie’s recipe and adds buttermilk for a different flavor. These are a more savory biscuit and not as sweet as the last biscuit I posted.  I remember as a kid waiting for the hot biscuits to come out of the oven and then adding butter that melted and topping with fresh jam. The next day with peanut butter and a cold glass of milk was always something to look forward to as well.

Make sure you have your butter and buttermilk very cold for this recipe. I also find that this is one time not to level off the baking powder, it’s better to have a heaping teaspoon.

Buttermilk Buscuits-2It’s good to use a fork or a pastry blender to mix the dry ingredients with the butter. Your hands would get the butter warm and you want it to stay cold until it hits the oven.

Buttermilk-Biscuits-Make sure not to roll your biscuits too thin or they will be flat. Roll to about a 1/2 thick and cut with a biscuit cutter.

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Serve warm or cold with your favorite topping. Here I have topped with my Ground Cherry Jam. YUM.


Renee’s Buttermilk Biscuits

Renee’s Buttermilk Biscuits


  • 4 cups flour
  • 4 heaping tsp. baking powder
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup cold unsalted butter (1 stick)
  • 1 egg beaten
  • 1 1/2 cup chilled buttermilk


  1. Mix flour, baking powder, salt and baking powder. Use fork or pastry blender to add the cold butter until it is crumbly. Add egg and milk and blend with wooden spoon. It should be moist and if too dry add a bit more milk. Remove in a ball to a floured surface, roll out to a circle about a 1/2 thick. Cut with a cutter and place on a sheet pan that has been dusted with flour. Continue to roll out and cut biscuits until dough is used up. Place in a 400 degree oven for about 20 minutes. Serve warm or let cool.


Recipe by Renee @ Renee's Favorite Dishes


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