Homemade Buttermilk Biscuits

So since moving to Indy two things have changed. I now love to bake and now actually enjoy getting up Saturday mornings to cook breakfast (well sometimes).

Fluffy and flaky buttermilk biscuits


But don’t worry I still enjoy John fixing it while I relax and sip my chai tea. I have always loved the Pillsbury Flaky Layers Biscuits. Yes biscuits in a can. Now most people would say aren’t you from the South? Why yes I am and everyone has their shortcuts, this has been mine.

John’s Grandmother and Mom make wonderful biscuits, so they obviously set the bar pretty high. I have attempted it a few times and gave up and retreated back to my biscuits in a can. Well, every so often John would make comments to our friends and family that he can never get me to make biscuits or I don’t like making them. Those words soon turned into a challenge.

Homemade Buttermilk Biscuits

So I got up early poured over my many cookbooks and tried to concoct the perfect homemade biscuit. Well mission accomplished! And even better I made Cranberry Orange Preserves to go along with them. I want so badly to call it Jelly because it sounds better, but after much research because it has the cranberry still in fruit form it is called a Preserve. Now this is a little tart for some people but the pack of punch is perfect for me, but if you want something a little more sweet than tart add some of my homemade apple butter.

 Better than your Grandma's biscuits - these make the perfect Southern breakfast
Homemade Buttermilk Biscuits
Serve with Cranberry Orange Preserves (recipe below)
  • 2½ cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon. sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 8 tablespoons (1 stick) butter, cold
  • 1 cup buttermilk
  1. Preheat oven to 450 degrees.
  2. Sift flour into medium bowl. This is not required if you don't have a sifter, but it makes the biscuits lighter.
  3. Add the baking powder, sugar, baking soda, and salt to the bowl. Mix until fully incorporated.
  4. Cut butter into cubes, using a pastry cutter cut butter into pea sized pieces while incorporating it into the flour.
  5. Using a rubber spatula, fold the buttermilk into the flour mixture.
  6. Sprinkle a small amount of flour onto a work surface.
  7. Turn onto floured counter. Pat down til 1" thick - don't use rolling pin. Using a biscuit cutter - cut out rounds to the size of your liking.
  8. Place on an ungreased cookie sheet about ½ inch apart which makes them taller. Bake 12-15 minutes or until light golden brown.
Cranberry Orange Preserves
1 c. cranberries
1/2 c. orange juice
1/2 tsp. apple cider vinegar
1 1/2 Tbsp. agave syrup
1-2tsp. orange zest
1. Combine all ingredients except 1/4 Tbsp. agave syrup in small sauce pan.
2. Cover and cook on low heat until the cranberries are tender and bursting apart, about 30-40 min.
3. Stir frequently to prevent the mixture from burning
4. Stir in remaining 1/4 tsp agave syrup. Remove from heat and cool.

About the author

Lauren Hall

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  1. Nothing better than homemade biscuits!!!!