Saturday, July 3, 2010

Buttermilk Biscuits Recipe

Summer reminds me of road trips, road trips remind me of Cracker BarrelCracker Barrel reminds me of biscuits, and biscuits remind me of the new recipe I tried last week.  I received this recipe from a parent of one of my preschool students.  She makes these Cracker Barrelish Buttermilk Biscuits and uses them as a vehicle for her Chocolate Gravy which totally intrigues me and seems absolutely blog-worthy, but that recipe is still waiting patiently in my "To-Cook File".  I did, however, in my quest for light and flavorful biscuits that don't come from a tube try this recipe that she passed to me at the end of the school year.

Whenever I acquire a new recipe from a friend, a stranger on the street, the newspaper, a magazine, or the internet, I place it in a large plastic envelope.  This is my "To-Cook File".  Sometimes recipes hang out in this poly pack for months, but once I've prepared the food item, the recipe either goes into the trash or into one of my large recipe binders. According to my husband, one of my bad habits is trying a new recipe, getting lots of positive feedback from my family, filing the recipe, and then never making it again.  Really?  I beg to differ, although I do agree that there are more recipes than time in my life now that I've expanded my culinary horizons to the land of blogs and tweets.

This recipe for Buttermilk Biscuits is definitely getting a place in the bread section of my recipe binder. It does require dry buttermilk which took me a few weeks to locate in the grocery store, but, as usual, HEB came through for me and I found a container of it in the baking aisle.  This recipe also calls for  Bisquick, so someday when I'm feeling particularly ambitious or when all my kids are in college, whichever comes first, I would love to merge this recipe with another biscuit recipe that does not use Bisquick, but for now this iconic baking mix works just fine.

These Buttermilk Biscuits are perfect when topped with a little butter and strawberry jam or could be used for a ham or sausage sandwich.  Although I prefer them when they are still warm from the oven, my daughter and husband love them the next day when they are room temperature.  Either way  these biscuits could be used for your next stay-cation or when you want to be reminded of your family's last road trip.


Miz Helen’s Country Cottage
It's a Keeper



Buttermilk Biscuits

3 1/2 cups Bisquick
4 Tablespoons dry buttermilk
1 cup water
1 1/2 teaspoons sugar
1 12 Tablespoons butter, melted
additional melted butter for brushing


  1. Preheat over to 400 degrees.
  2. Mix the Bisquick, dry buttermilk, water and sugar together in a bowl.
  3. Add the melted butter int the batter.  Stir until a soft dough forms.
  4. Turn dough out onto a well floured work surface.  Knead 20 times and don't be afraid to get additional flour into the dough.
  5. Roll dough to 1/2 inch thick or thicker if you prefer towering biscuits.
  6. Place biscuits close together on an ungreased baking sheet or stone.  Brush tops with melted butter.
  7. Bake 8 to 10 minutes our until biscuits are puffed up and golden brown. 
  8. Brush tops with more melted butter.

12 comments:

  1. I like your first photo!! Makes those biscuits look divine, as I'm sure they are!! I want to know about the chocolate gravy!!

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  2. My grandmother used to make biscuits from scratch every morning. I have tried and tried her recipe but have not succeeded.

    I am so giving these a whirl.

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  3. I just happened upon your blog. Love this great biscuit recipe.

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  4. LoveFeast, I'll be attempting that chocolate gravy soon.
    Phoebie, I know!, what's up with biscuits? I've had biscuit recipes fail more than any other type of food that I attempt to make. These seem to be no fail.

    Moogie, Welcome! Love your French Toast and Bacon Cupcakes. Saw something similar on Cupcake Wars. My breakfast-lovin' son will enjoy them.

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  5. These buttermilk biscuits look delicious! I love to bake from scratch but sometimes, it's sure nice to have a box of Bisquick around, isn't it? And don't ya love the powdered buttermilk? I read somewhere a few years ago (forgot where) that many bakers actually like the results of their baked good better when they use the powdered buttermilk rather than the standard liquid kind. I always remember that when I'm using it for baking.

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  6. Mmm, buttermilk bisquits...to die for :). These lok fabulous! Miriam@Meatless Meals For Meat Eaters

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  7. LOVE buttermilk bisquits & chocolate gravy! Yum!

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  8. Heidi, These buttermilk biscuits look really great!

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  9. We love Cracker Barrel and always go there when we're visiting Hilton Head on vactaion.
    I can't get either of these products here in France so I'll just have to dream about my next trip to the States and buying them at Fresh Market!

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  10. Hi Heidi,
    There is nothing better than a good hot Buttermilk Biscuit and yours look delicious. Thank you so much for bringing them to Full Plate Thursday and please come back!

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  11. Love the biscuits! I'm not a chocolate gravy fan...give me sausage gravy any time. On the other hand,,,,I don't need any gravy these days...trying to get rid of a few pounds. Come join me for Crock Pot Wednesdays whenever you can.

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  12. Congratulations, you are featured on Full Plate Thursday this week 2-17-11. You can stop by and pick up your Red Plate...see you soon.

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