Biscuit Recipe

It has taken much trial and error to find a great biscuit recipe, but I think we finally have. During out trips to the USA, we have noticed that biscuits are very popular, especially in the Southern States.

After doing a bit of research as to why it is so popular, I found some information crediting Colonel Sanders of Kentucky Fried Chicken fame for introducing it to all of America.

Today, biscuits aren’t just a treat to be eaten with fried chicken and gravy, it can be eaten at any time. It can be a sweet treat or a savory side. My favorite way of enjoying it is simply with butter and a good fruit jam.

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Buttery Biscuit Recipe

Delicious buttery, flaky biscuit recipe.

Course Breakfast, Snack

Cuisine American, Comfort Food, Southern

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 10 biscuits

Calories 253kcal

Author wary travelers

Ingredients

• 2 and 1/2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter cold and cubed
• 1 cup buttermilk
• 2 teaspoons honey or sugar
• 2 tablespoons melted butter Optional
• 2 tablespoons buttermilk Optional

Instructions

• Preheat oven to 425°F.
• Put the flour, baking powder, and salt in a large bowl or in a large food processor and combine.
• Add the butter to dry ingredients and again combine.  You can either do so with a pastry cutter or by pulsing several times in the food processor. Pulse until coarse crumbs form.
• If you used the food processor, dump the mixture in a large bowl.
• Make a well in the center of the mixture. Pour the buttermilk in the well. Add the honey or sugar. Stir everything together until just about combined. The dough will be very crumbly.  
• Turn the dough out onto a lightly floured work surface or a sheet of parchment paper and shape it into a rectangular shape with your hands. I like to use the parchment paper because it makes the cleanup very quick and easy. Be careful in steps 5 and 6 not to overwork the dough! 
• Gently roll the dough out with a rolling pin until it's about 1/2 inch thick. Cut into circles (or any shape you would like frankly). Re-roll any scraps until you have used up all the dough. Place in on a parchment paper-lined baking sheet or a cast iron skillet if you have one. 
• Optional – brush the tops with remaining buttermilk. 
• Bake the biscuits for 15 minutes or until they are golden brown on top.
• Remove from the oven and brush with melted butter. 
• Enjoy warm, with butter and jam or anything else that might tickle your fancy.

Last year, we had the chance to taste the delicious biscuits from the Biscuit Bitch in Seattle and decided to try making our batch following this biscuit recipe at home. 

The Biscuit Bitch’s “Canadian Bitch” is a biscuit with maple peanut butter and bacon.  Since we didn’t have maple peanut butter, we used peanut butter with a drizzle of maple syrup.   Although our attempt didn’t turn out exactly like the original, it did taste very good.  A great combination of salty, sweet, crunchy and creamy.  Definitely worth giving it a try!

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