If there’s one recipe I can always count on to impress—even when I’m not at my best—it’s these buttermilk biscuits. This recipe has been through the wringer with me (kind of like my health, but hey, we’re still standing, right?), and I’ve perfected it to the point where it’s practically second nature. Whether you’re feeding a hungry crowd or just need something to warm your soul, these biscuits are for you. And let’s be honest, nothing says comfort quite like biscuits and gravy. These buttery biscuits are the perfect base for a good ol’ southern cream gravy—rich, hearty, and oh so good.
I can’t even tell you how many biscuit recipes I’ve tried over the years. Seriously, it’s like a rite of passage for any cook worth their salt. I’ve burned them, undercooked them, made hockey pucks masquerading as biscuits… you name it, I’ve done it. But through all the flour-covered chaos, I discovered the secrets to the perfect biscuit. And let me tell you, when you figure out how to make a biscuit that’s crispy on the outside and soft on the inside, you start to feel like you could conquer the world (or at least the kitchen).
So, if you’ve ever felt intimidated by homemade biscuits, don’t worry. We’ve all been there, but these are your new secret weapon. Trust me—once you make these, people will be convinced you’ve got some serious biscuit-making superpowers.
My Recipe:
Ingredients for Biscuits:
- 1 stick butter
- 2 1/2 cups flour
- 4 teaspoons sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 3/4 cups buttermilk
Instructions:
-
Preheat the oven to 450°F and spray an 8" or 9" square pan with nonstick spray.
– I like to keep things simple, so I melt my butter right in the baking dish while the oven preheats. Less cleanup, more time for coffee (or tea, if that’s your thing). -
Once the butter is melted, set the pan aside.
– I use a glass pan, but any oven-safe dish will do. Just let that butter sit and wait for its moment. -
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
– Give it a good stir—no need to be fancy. This is where the magic starts. -
Pour in the buttermilk and stir until it forms a loose, sticky dough.
– Pro Tip: Don’t overmix! Seriously, the dough should look like it’s barely mixed—like you’re this close to being a baking disaster, but I promise, it’s all part of the process. -
Press the dough into the prepared pan.
– This is hands-on and fun. No rolling pins, no fuss—just press it down until it fills the pan. It might look a little messy, but trust me, that’s the charm. -
Use a hot knife to cut the dough into 9 squares.
– Why a hot knife, you ask? It makes slicing through that sticky dough so much easier and keeps everything neat and tidy. Pro baker trick, right here. -
Bake for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes until golden brown.
– Rotating ensures even baking, and we’re all about that beautiful golden color on top. It’s basically the biscuit equivalent of a good tan. -
Serve warm and top with cream gravy for the ultimate comfort food.
– Because what’s better than buttery biscuits? Buttery biscuits covered in gravy, of course!
Southern Cream Gravy Recipe:
Ingredients:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 1/4 teaspoon cayenne pepper or bacon drippings for added flavor
Instructions:
-
In a large skillet, melt the butter over medium heat.
– For an extra Southern touch, you can swap the butter for bacon drippings if you’ve got them. -
Once melted, whisk in the flour until it forms a smooth paste (this is your roux).
– You want it to be slightly golden but not browned—think creamy, not crispy. -
Gradually pour in the milk, whisking constantly to avoid lumps.
– This is where the magic happens. Keep whisking as the gravy thickens—patience is key! -
Season with salt, black pepper, and cayenne pepper (if you like a little kick).
– Don’t be shy with the pepper; it’s what gives the gravy that classic Southern flavor. -
Simmer the gravy for about 5 minutes, stirring frequently, until it reaches your desired thickness.
– If it gets too thick, just add a little more milk until it’s just right. You want it to coat the back of a spoon. -
Pour over warm biscuits and enjoy the bliss.
– This gravy is so good, you’ll be tempted to put it on everything. And I say go for it.
Whether you’re serving these biscuits on their own or smothering them in rich, creamy gravy, you can’t go wrong. This recipe has been a staple in my kitchen for years, and it’s always a crowd-pleaser. Perfect for breakfast, brunch, or any time you need a little comfort in your life. So go ahead, make the biscuits, whip up the gravy, and enjoy a true Southern classic that’s as easy as it is delicious. Your family (and taste buds) will thank you!
x KImberlee
