Mom's Homemade Buttermilk Biscuits are tender, buttery and have a slightly crisp outer layer and are fluffy, hot and steamy on the inside. Saving money by making homemade never was so delicious!
Serve these mouthwatering buttermilk biscuits warm with butter and honey, along with some sausage gravy, or with some fresh chopped strawberries and whipped cream!
Homemade Buttermilk Biscuits aren't a meal but believe me, I could make them one! Just slather with some butter and honey, give me some hot coffee and I'm good to go! These biscuits are much better than the ones you will ever get in a can. They will taste better and are far more budget-friendly!
Baking with Mom
My desire to document family recipes is very strong. I want my children and other family members to have those recipes and photos at their fingertips. So, prior to my visit back home, as always, I was thinking about recipes mom made that I loved and could document.
Mom's homemade buttermilk biscuit making skills were one thing I felt needed to be shared. So, my oldest son and I spent a day with her to do so!
Another reason I wanted to document mom's step by step recipe, is because I have never been able to make my own biscuits as good as hers. And, buying those biscuits in a can just don't cut it. They don't taste like homemade to me and definitely aren't worth the money you pay for them.
All purpose flour that has been sifted.
Buttermilk or 1 tablespoon white vinegar with enough whole milk to make 1 cup.
Baking powder, baking soda, and cream of tartar all work together as leavening agents and aid in the biscuits rising and becoming fluffy.
Salt, to add flavor to the biscuits
Butter or shortening
A good biscuit cutter. I love this one that my mom had so much that I had to have one myself. I use it for biscuits and cookies!
Pastry blender, I use this to work the fat into the flour mixture. If you want to use your hands like my mom did, that works too!
Mom's Homemade Buttermilk Biscuits, step by step instructions directly from Mom!
Sift the flour, then measure it using a spoon to scoop it lightly into your measuring cup. Level the flour off using a knife. Do not tap the measuring cup. Add the remaining dry ingredients and using a whisk, blend them together.
Add the butter or shortening. Using your hands or a pastry blender, quickly work the fat into the flour mixture until it resembles little pea-sized crumbles.
Make a well in the center of your flour and butter mixture. Add the buttermilk and stir until just combined.
Place the buttermilk biscuit dough on a floured board and lightly pat your dough down with your hands until it is about 1" thick.
Cut your biscuits from the dough with a biscuit cutter
Place the buttermilk biscuits close together on an ungreased baking sheet. They should "just" be touching one another. Mom states that leaving the grease OFF the baking sheet allows the bottoms of your biscuits to get crispy. They shouldn't stick to the pan because of the amount of fat in the dough.
- Sifting the flour before measuring is one of the most importants things to do in this recipe. Sifting incorporates air into the flour and lightens it up. If the flour is not sifted before measuring, then the biscuits may be dry.
- If the dough is too dry, simply add a tablespoon of buttermilk at a time to the biscuit dough to bring it all together.
What kind of fat do you use to make buttermilk biscuits?
If you want flaky, use shortening. If you want flavor, use butter. Use a combination of both or just one of them. Whatever you use, be sure it is cold shortening.
Why do you use buttermilk in biscuits?
Buttermilk has an acidity to it that helps the biscuits to rise and makes them more tender.
What be substituted for the buttermilk?
If you don't have buttermilk, you can easily make your own. Just pour 1 tablespoon of white vinegar or lemon juice into your measuring cup, then add your milk. Let it sit for a few minutes. You will see the milk begin to curdle. Then, just add it to your recipe as you would the buttermilk.
Do I have to sift the flour for my biscuits?
It is wise to sift your flour. When sitting, flour gets compacted. You want your flour to be light and airy. Sifting it will do so. If you don't have a flour sifter, you can easily sift by using a whisk to stir the flour first.
Why did the buttermilk biscuits turn out tough?
The flour wasn't sifted or the flour was packed in tight when measuring into the measuring cup. Or, the dough was overworked.
Bake the buttermilk biscuits until golden brown and enjoy while hot! As Justin states, "this is the best part! As soon as they come out of the oven, taste it to make sure it is good." I love how these great tips are passed down to generations!
3 Generations in the Kitchen
Spending quality family time together. The best part of putting this recipe guide together for you was the fact that 3 generations got together to recreate this recipe. My mom has been cooking and baking since a very early age as Nanny was quite ill during Mom's teen years. So, she has a lot of experience! I love that I am able to preserve these recipes with her and my own children!
What’s new? Check out my Grumpy’s Honeybunch Store on Amazon!
More of Mom's Recipes
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Mom's Homemade Buttermilk Biscuits
- 3 cups sifted flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- ¾ teaspoon cream of tartar
- ½ cup butter
- 1 cup buttermilk
- Preheat the oven to 450° F. In large mixing bowl stir together the flour, baking powder, baking soda, salt, sugar, and cream of tartar.
- Using a pastry blender or your hands quickly cut the butter into the flour mixture until it resembles pea like crumbs.
- Make a well in the center of the flour and butter mixture. Add the buttermilk and stir until just combined.
- Turn dough out onto floured board. Knead 5-6 times to bring dough together. Flatten to about 1" thick using your hands.
- Cut with a biscuit cutter and place on baking sheet, being sure to have the biscuits touch each other slightly.
- Bake for 10 minutes or until biscuits are golden.