Buttermilk Biscuits Recipe

I recently bought this cookbook from Goodwill for $3.99

Flavored Breads: Recipes from Mark Miller’s Coyote Cafe


Tried out the Buttermilk Biscuits recipe which came out awesome! My first time making biscuits from scratch (though I’d made scones and pastry dough which are both a bit similar). First time with Buttermilk also, wow what a difference. Gives the whole biscuits a tangy taste somewhere between butter and sour cream in flavor.


Buttermilk Biscuit Recipe:


Flour 2.5 cups

Baking Powder 2.5 Teaspoons

Butter 1 cup

Buttermilk (or plain milk if you prefer) 1 cup

Salt 1 teaspoon

Sugar 1 teaspoon


Step 1: Assemble ingredients, make sure butter has been CHILLED in the freezer before starting.  Grease your cookie sheet, preheat oven to 375. Find your pastry cutter, sifter, rolling pin, and  round cookie cutter.

Step 2: Sift Dry ingredients into a bowl


Step 3: Cut in chilled and diced butter into the dry ingredients. A pastry cutter is best or you can use a fork or knife. You want to end up with somewhere between pea sized and breadcumb sized chunks of butter. If your kitchen isn’t too hot you can also use your hands. Be sure butter doesn’t melt.


Butter in the beginning in diced chunks.


Butter cut in to pea-size texture for flaky biscuits.

Step 4: Add in buttermilk all at once and fold into dry ingredients until just combined. Don’t knead or overwork the dough. Form into sort of ball and turn out onto well-floured surface. Roll out into 1.5 inch thick and cut with cookie cutter or a drinking glass. You can also loosely form biscuits with your hands if you aren’t worried about a uniform size and like a rustic look which is what I did.

Step 5: Put on greased baking sheet (or in my case parchment paper) and bake for 15-20 min or until golden and feels firm to touch.



These were sooo delicious. Crisp and flaky on the outside. Warm, soft crumbly on the inside. I could eat them plain. Good with gravy, with jam, with soups or stews. Or in my case with HEB Borracho Beans flavored with Shiner Bach, onions and jalapenos.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: