A Day Late and a Biscuit Short

Yesterday was national BUTTERMILK BISCUIT DAY!

Unfortunately, I am a day late, so I missed the opportunity share my love for buttermilk biscuits on the official day, but thankfully for me, everyday is a good day to share about the wonders of the buttermilk biscuit!  So, in honor of the day after buttermilk biscuit day, I thought I would share a couple pictures of the lovely and yummy buttermilk biscuits I’ve eaten over time!   ENJOY!


(Don’t you LOVE all those layers!!)


(Nothing better than biscuits made in cast iron pans!!)


Biscuit with the all the necessary accompaniments… bacon, eggs… YUM!


(Above)  A slight twist on the classic… cheddar buttermilk biscuits… almost like red lobster?!


I love how each biscuits is uniquely different…


Jam + Fig Preserves = Perfection!

Lately, I have been topping my biscuits (after a good dousing with a little cream before baking!) with cracked black pepper… so good!


My go to biscuit recipe is from one of the classics… the Joy of Cooking.  No adaptations, well except for the cracked black pepper!

Buttermilk Biscuits by the Joy of Cooking

2 cups all purpose flour
2 teaspoons. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter cut into chunks
3/4 cups buttermilk

  • Preheat oven to 450 degrees and line baking sheet with parchment paper.
  • In a large bowl, whisk together all dry ingredients.  Add cold butter and using a pastry cutter, your hand or if you opt to do this in a food processor, pulse for a couple minutes until the butter is incorporated into the flour and about the size of peas.
  • Add buttermilk and lightly mix until the dry ingredients are moist.
  • Gather together the dough until it comes together and pat out the dough on the counter or on a marble board until its about 1/2 inch thick.  Cut with biscuit cutter and place on baking sheet.  IMPORTANT NOTE 1:  When cutting the biscuits, resist the urge to twist the cutter, just up and down to cut out the biscuits.  When you twist the cutter it causes them to not rise as high… and we want our biscuits to rise high, after all the higher the biscuit, the closer to God, right?  🙂
  • Place biscuits on a parchment lined baking sheet and brush the biscuits with milk and add the cracked pepper if you please.  Bake them until golden brown on top and bottom, about 10-12 minutes.
  • Try to allow them to cool for at least 1 minute, then add butter and fig preserves or any preserves, apple butter or honey and repeat as often as you like.  But don’t go too crazy, they aren’t the healthiest of things to eat!  But they sure are good every once in awhile!  So now for IMPORTANT NOTE 2:  I use a small biscuit cutter (maybe 2 inches) so that I can eat two(ish) (or more) and not feel guilty… yep, you are welcome! 🙂



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