Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. My grandma’s flaky buttermilk biscuits makes the perfect side to any meal.
This recipe makes literally theeeeee perfect buttermilk biscuits every single time. These little gems are flaky, buttery, and fluffy all at the same time. My grandma’s flaky buttermilk biscuits are awesome for any occasion. In any weather. It will literally even impress your in-laws .
I always get the question “how did your grandma become so good at making southern buttermilk biscuits?” And really it comes down to fast food. She wanted to make them at home and not have to traveling miles to fix her biscuit cravings.
She has aserious biscuit addiction. This is my grandmother’s biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch. In a few days, I’ll be going to visit my grandma Barb. I haven’t seen her since Thanksgiving, so she is well overdue for a dose of my loud singing throughout her house, trying to convince her to get a boo-thang, and raiding her cookbook collection. This simple but great recipe for biscuits has been passed along to me, I have tried others, but always come back to this one.
An eggless recipe! I believe the secret to my grandmother Grace’s biscuits is that she would talk to them, saying, “Rise, Mr. Biscuit, rise!” And they would. Her buttermilk biscuits were quite similar to these, made with whole milk, but sometimes she’d substitute buttermilk and use baking soda instead of baking powder.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
Half a cup of margarine
1 cup milk
Preheat oven to 425°F (220°C).
In a large bowl, mix the flour, baking powder, salt, and sugar. Chop the margarine until the mixture resembles a coarse meal. Gradually stir in the milk until the dough folds over the side of the bowl.
Turn over on a floured surface and knead 15-20 times. Roll or roll the dough to a thickness of 1 inch. Cut the biscuits with a large piece or a glass of juice dipped in flour. Is the dough running out again? Discard the excess flour and place the biscuits on an ungreased baking tray.
Bake for 13 to 15 minutes in a preheated oven, or until edges begin to turn brown.