Homemade Buttermilk Biscuits

First of all, I would like to WELCOME the many newcomers to my blog! Thanks to the wonderful Pioneer Woman, I have quite a few lot more visitors and followers (Hooray)! I appreciate and look forward to hearing from each one of you, I always enjoy reading your comments and feedback about who you are, where you are from, and what you liked and didn’t like . . .  really though, anything you want to share! I am encouraged to take my blog to a new, better level and I hope you will all join me! Thanks again so very much for stopping by 🙂 

Doesn’t everyone love biscuits? This is a very simple, quick recipe to make biscuits any day of the week. The flour/butter mixture can be measured out and put together the night before so all you have to do in the morning is add the milk and bake! 
This may be slightly confusing for my Greek (or other European) friends, including my sweet husband, because biscuits here are actually what we Americans call cookies! Confusing? Yes, all the time. For example, the morning that I made these, went something like this: 
“Hey my love, I made some biscuits for breakfast” 
“All right! I love biscuits for breakfast” (eagerly expecting my more popular chocolate chip cookies)
“I added some strawberry marmalade on them for you” 
“Huh, biscuits and marmelade?” (Really confused at this point)
“We didn’t have the stuff to make gravy, sorry”  (Totally thinking like a typical Texan)
“What? What is gravy and this sure doesn’t look like any biscuit I am used to” (said with a cute, still confused look)

“Oh, I guess I should explain these are American biscuits… a totally different thing, and, uh, gravy, well, that is something for another day to explain!” 
Upon tasting his first American biscuit, he loved it. Probably we should think of another name, as to not evoke anymore confusion, but overall a huge success! Welcome to cross-culture misunderstandings of marriage that are our life together! 
A couple of quick tips when making biscuits is to (1) use fresh and chilled ingredients (baking powder lasts about 6 months if stored properly)*  (2) freeze your butter or shortening and then grate it for a shortcut to “cutting” in the fat (3) do not over stir, biscuits need only to be lightly stirred and then gently kneaded a few times (4) make sure to press the biscuit cutter straight down so they rise evenly and not lopsided (5) bake in the middle so not to burn the tops or bottoms (6) bake as soon as you have mixed and cut the biscuits for best results (7) brush with a little butter once hot out of the oven!
*To test your baking powder, add 1/2 tsp. powder to 1/4 cup warm water; if it bubbles, it is ready for action! Fresh baking powder really makes a big difference in rising your biscuits!
Homemade Buttermilk Biscuits RecipeMakes 18 tall or 36 regular biscuits
2 cups AP flour*
1 heaping spoon baking powder
1/2 tsp. salt
1/4 cup cold butter or shortening
3/4 cup buttermilk**
Preheat oven to 230°C/450°F. In large bowl, combine flour, baking powder, and salt. Either grate your frozen fat or chop into pieces and use a pastry cutter to incorporate until mixes with the flour and forms a “pea sized” crumb consistency. At this point, you can cover and keep in the fridge for the morning. Slowly add milk and stir until dough begins to form and pulls away from the sides. Turn dough out onto a lightly floured surface and knead gently 6-8 times, just until smooth. With a rolling pin, roll dough into 1/2″ – for tall, fluffy biscuits or 1/4″ – for regular, crusty biscuits. Arrange 1″ apart for crunchier or slightly touching for softer biscuits. Repeat process until you have no more dough. 
Bake until golden, 12-15 minutes. Serve warm with your favorite jelly or homemade gravy! 
* I always use part whole wheat flour. Substitute 1/2-3/4 cup if you’d like a more whole grain biscuit. 

**Buttermilk can be substituted by using 1/2 plain yogurt + 1/2 whole milk; adding 1 T. of either lemon juice or white vinegar to a glass measuring cup and then adding the remaining in milk, stir and let rest 5 minutes to “spoil”. 

Biscuits are not only great for a quick breakfast, but also make wonderful little sandwiches for on-the-go too! I hope you have a wonderful weekend and thanks again for joining me on this adventure that is called, life 🙂
Kali Orexi (Greek for “Bon Appetite”)

5 thoughts on “Homemade Buttermilk Biscuits

  1. Isn't it funny how the word "biscuit" can be so varying depending upon the culture? Once upon a time, I (a Texan) was living in dorms in Houston with a bunch of non-Texans – every morning for breakfast the dorm served biscuits and gravy. I always got a chuckle when the line server would ask some unaware East Coaster if they wanted a biscuit. East Coaster (or other non-Texan/Southerner) would then say "why, yes!" and get the most hoffified look on their face when their biscuit was drowned in gravy. It may have ruined their breakfast, but it definitely gave me a good giggle to start the day!

  2. Theee bestest cream gravy is made with canned evaporated milk and starts with sausage grease. Feed that to that Greek hubby of yours and he will go slap his mama!!! Yes, we all have a funny food story…..back in the early 80's I was dating this girl who came over and lifted a paper sack in the air and exclaimed "I bought you some kolaches!" I ignorantly replied "How did you know what size I wear?….You see I had never had a kolache before, and I thought she meant Hurache….like the sandals made in Mexico!! Needless to say after she recovered from rolling on the floor laughing at me, she dropped me like a hot potato! But hey, the kolaches were great and I still to this day love me some poppy seed kolaches!!

  3. Hi,Just found your blog via PW and I love it! I live just north of London and I think these are what we call scones. Traditionally eaten with jam and clotted cream, or made with cheese and eaten just with lovely salty butter. There is always a huge controvesy whether scones is pronouced so it rhymes with stones or scones to rhyme with tons.

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