Buttermilk Biscuits: A Taste of Grandma’s Kitchen, Recreated for Your Modern Family Table

The Aroma of Comfort and Love

Growing up, there was nothing quite like the smell of freshly baked buttermilk biscuits wafting through my grandmother’s home. Those biscuits were more than just a side dish. On the contrary, they were huge, light-as-air masterpieces of comfort, a culinary hug that complemented every meal. Oh, and let’s not forget the butter! Generously spread, it would melt instantly, making each bite a little piece of heaven. Today, I carry on that cherished tradition with my family, ensuring that the incredible aroma and flavors of homemade buttermilk biscuits continue filling our lives.

The Secret Ingredient: Buttermilk

But what gives these biscuits their extraordinary texture and taste? The answer is buttermilk. Not only does it infuse the biscuits with a delicious tang, but its acidity also reacts with the baking powder, helping the biscuits to rise spectacularly. Additionally, the buttermilk’s liquid nature further elevates the texture by creating steam in the oven, aiding in an even greater rise.

Buttermilk Substitutes: Make It Your Own

Don’t have buttermilk on hand? Don’t worry! You can use a variety of substitutes that most of us usually have in our fridges:

  • Sour Cream: A 1:1 ratio can be used as a direct substitute for buttermilk.

  • Plain Yogurt: Mix equal parts of yogurt and water to mimic the consistency and acidity of buttermilk.

  • White Vinegar mixed with Milk: For every cup of buttermilk, mix 1 tablespoon of white vinegar with enough milk to make 1 cup. Let sit for 5-10 minutes.

  • Lemon Juice mixed with Milk: Like vinegar, use 1 tablespoon of lemon juice and enough milk to make 1 cup. Let it sit for 5-10 minutes before using.

Plan Ahead: Store or Freeze for Later

Life is busy, and sometimes you must prep in advance. Fortunately, buttermilk biscuits are just as fantastic when made ahead of time:

  1. Prepare and Refrigerate: Make the dough, cut out the biscuits, and store them in the fridge for up to 2 days.

  2. Prepare and Freeze: Want to stock up? You can freeze the cut-out dough for up to 3 months.

  3. Storage: Already baked a batch? Store them in an airtight container for up to 5 days.


The Ultimate Buttermilk Biscuits Recipe: Your Step-by-Step Guide

After that heartwarming introduction to the significance of buttermilk biscuits in my life, it’s time to dive into the actual recipe. With just a handful of basic pantry ingredients, you’re minutes away from having the softest, most delicious homemade buttermilk biscuits grace your table.

Here’s how to make buttermilk biscuits, providing a sensational experience with every bite!



Buttermilk Biscuits: A Taste of Grandma’s Kitchen, Recreated for Your Modern Family Table

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  • Author: Jeannie Jacobs
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40
  • Yield: 12
  • Method: Bake


Ingredients: What You’ll Need

  •  3 cups of all-purpose flour
  •  1 1/2 tablespoons baking powder
  •  1 teaspoon baking soda
  •  1 1/2-2 tablespoons sugar (adjust to your preference)
  •  1 1/2 teaspoons salt


Instructions: Crafting Your Culinary Masterpiece

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Mix well.

  3. Grate the Butter: Grate the frozen butter directly into the dry ingredients. This ensures the butter is evenly distributed for that dreamy flakiness.

  4. Mix it Up: Use a fork or a pastry cutter to blend the butter into the dry ingredients until it resembles coarse crumbs.

  5. Add Buttermilk: Pour in the chilled buttermilk and gently mix just until the dough comes together. Do not overmix; we want tender buttermilk biscuits!

  6. Form the Biscuits: Turn the dough onto a floured surface and gently knead it several times. Using a rolling pin, roll it out to about a 1-inch thickness. Use a biscuit cutter to cut out your biscuits.

  7. Baking Time: Place the biscuits on the prepared baking sheet, ensuring they touch each other (this helps them rise uniformly). Bake for about 15-18 minutes or until golden brown on top.

  8. Enjoy! Once they’re done, brush the tops with some melted butter for extra yumminess, if you like. Serve warm and enjoy the fruits of your labor!


There you have it! This easy buttermilk biscuits recipe will fill your home with that nostalgic, heavenly aroma, just like grandma’s house. Thanks to @immaculatebites for the inspiration. Nostalgic for more food inspired by  Grandmas, check out my Free Comfort Food Guide here. Happy Baking! 🎉🍞

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Buttermilk Biscuits: A Taste of Grandma’s Kitchen, Recreated for Your Modern Family Table FAQs

Can I Use Regular Milk Instead of Buttermilk?

While buttermilk adds a distinct tang and aids in leavening, you can make a quick homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 5-10 minutes before using it in your recipe.

How Do I Make My Biscuits Fluffy and Not Flat?

The secret to fluffy buttermilk biscuits is to handle the dough as little as possible. Overmixing develops gluten, making the biscuits tough and flat. Also, ensure that your baking powder and baking soda are fresh for maximum lift.

Why Is My Dough Too Sticky?

The dough can become too sticky for various reasons, like humidity or even the flour type you’re using. If this happens, lightly flour your hands and work surface, and handle the dough minimally to shape it.

Can I Use Salted Butter Instead of Unsalted Butter?

Yes, you can use salted butter, but you’ll need to adjust the amount of added salt in your recipe. Generally, you can reduce the adde
d salt by about 1/4 teaspoon for every stick of salted butter you use.

How Do I Store Leftover Biscuits?

Leftover homemade buttermilk biscuits can be stored in an airtight container for up to 5 days. To refresh them, a quick zap in the microwave or a few minutes in a warm oven can bring them back to life. For longer storage, consider freezing the biscuits, either baked or unbaked.


Now that we’ve cleared up some of your biscuit-making queries, you’re well on your way to creating the fluffiest, tastiest buttermilk biscuits your kitchen has ever seen!


Enjoy this comforting bowl of Heirloom Tomato Soup, and let it inspire you to explore the richness of simple, elegant cooking. Whether you’re enjoying a quiet evening at home or hosting a dinner party, this soup is sure to impress and satisfy.


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6 thoughts on “Buttermilk Biscuits: A Taste of Grandma’s Kitchen, Recreated for Your Modern Family Table”

    1. Your welcome! I hope they are delish! Plese share your creation on social media with using #ShineWithJustJeannie and mention/tag me in yur story so I can see them and share

    2. Jeannie Jacobs

      Anytime. More to come. When you bake them, take a picture and post it to your story. Make sure you mention @jeanniejacobs and use hashtag #ShineWithJustJeannie.

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