Old-Fashioned Country-Style Grandmas Biscuits Recipe

Warm, golden biscuits with a crispy buttermilk biscuits recipe straight from grandma’s kitchen promise pure comfort.

These treasured family secrets have been passed down through generations of home cooks.

Every flaky, tender bite carries memories of Sunday morning breakfasts and loving hands kneading soft dough.

The aroma of freshly baked biscuits fills the kitchen with nostalgic warmth and love.

Simple ingredients combine to create a timeless classic that connects us to cherished culinary traditions.

Each biscuit tells a story of heritage and home-cooked goodness.

Savor these delectable treasures that transform ordinary moments into memorable experiences.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 210 kcal

Servings: 8

Tools for Fluffy, Buttery Biscuits That Rise

• Large Mixing Bowl: Spacious container for combining dry ingredients and mixing dough.
• Pastry Cutter or Fingers: Perfect tools for cutting cold butter into flour mixture, creating those delicious flaky texture.
• Whisk: Essential for blending dry ingredients smoothly and evenly.
• Baking Sheet: Flat pan for baking biscuits with crispy or soft edges.
• Parchment Paper or Cooking Spray: Prevents biscuits from sticking and makes cleanup easier.
• Biscuit Cutter (2-3 inch): Helps create uniform, round biscuit shapes.
• Fork: Ideal for gently stirring buttermilk into the dough.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.
• Cooling Rack (optional): Allows biscuits to cool without getting soggy on the bottom.

Bake Tender Biscuits with That Homemade Taste

• Warm Up the Oven

Get your oven toasty at 425F and prepare a baking sheet with a light coating of grease or parchment paper.

• Create Fluffy Dry Base

Combine flour, baking powder, baking soda, salt, and optional sugar in a large mixing bowl, whisking everything together smoothly.

• Break Down the Butter

Drop cold butter cubes into the dry mixture and blend using your fingertips or a pastry cutter until the texture looks like rough pebbles.

• Bring the Dough Together

Create a small crater in the center of your mixture and pour in cold buttermilk. Softly stir with a fork until the ingredients just start clinging together.

• Shape Your Masterpiece

Transfer the dough onto a lightly dusted surface. Gently knead two or three times, then flatten to about half an inch thick.

• Create Biscuit Circles

Use a round cutter to shape your biscuits, pressing straight down without twisting to help them rise beautifully.

• Bake to Golden Perfection

Arrange biscuits on the baking sheet, letting them barely touch if you want soft edges. Bake until they turn a gorgeous golden brown, around 12-15 minutes.

• Final Flavor Touch

Optional: Brush fresh-from-the-oven biscuits with melted butter for extra deliciousness.

• Enjoy Your Creation

Serve warm and savor with butter, jam, or alongside your favorite meal.

Tips for Cutting and Folding Dough Properly

• Freeze butter for 15 minutes before cutting into cubes to ensure maximum coldness, which creates flakier, more tender biscuits.
• No buttermilk? Mix regular milk with a tablespoon of white vinegar or lemon juice and let sit for 5 minutes to create a perfect buttermilk substitute.
• Replace wheat flour with almond or coconut flour for a gluten-free version, though texture will be slightly different from traditional biscuits.
• Experiment by adding shredded cheddar cheese, chopped herbs like rosemary or chives, or cracked black pepper directly into the dough for extra taste dimension.
• Prepare unbaked biscuit rounds, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 3-4 extra minutes to cooking time for fresh biscuits anytime.

Serve with Jam, Gravy, or Honey Butter

• Golden Breakfast Companion: Pair these fluffy biscuits with scrambled eggs, crispy bacon, and fresh fruit for a hearty morning feast that'll kickstart your day with Southern comfort.
• Rustic Lunch Sidekick: Serve alongside creamy soups, hearty stews, or as a base for chicken salad sandwiches to add a delightful homemade touch to your midday meal.
• Sweet Dessert Canvas: Transform biscuits into a decadent treat by splitting them, adding a scoop of vanilla ice cream, and drizzling with warm caramel or berry compote for a simple yet irresistible dessert.
• Gravy's Best Friend: Smother these biscuits in rich sausage gravy for a classic Southern-style breakfast that'll transport you straight to grandma's kitchen with every comforting bite.

Store in a Breadbox or Freezer

• Store leftover biscuits in an airtight container inside the refrigerator, which keeps them fresh for 3-4 days without losing their delightful texture.
• Wrap individual biscuits in plastic wrap, then place them in a freezer-safe bag to maintain quality for up to 2 months. Thaw at room temperature or warm gently in the oven.
• Revive cold biscuits by placing them in a 350F oven for 5-7 minutes, which restores their crispy exterior and soft interior. Avoid microwave heating to prevent toughness.
• Prepare biscuit dough in advance, cut into shapes, and freeze unbaked on a baking sheet. Transfer frozen biscuits to a storage bag for instant homemade baking whenever cravings hit.

FAQs

• Why are my biscuits dense and heavy?

Cold ingredients are key. Make sure your butter is very cold, and don’t overmix the dough. Mixing too much develops gluten, which makes biscuits tough. Handle the dough gently and quickly for light, fluffy results.

• Can I make biscuits without buttermilk?

Absolutely! Substitute with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This creates the same tangy flavor and helps activate the leavening agents.

• How do I get tall, flaky biscuits?

Use cold butter and cut it into the flour until it looks like coarse crumbs. When you press the biscuit cutter, push straight down without twisting. This helps the layers rise evenly and creates those beautiful tall biscuits.

• What kind of flour works best for biscuits?

Use all-purpose flour for classic biscuits. Southern-style flours like White Lily are softer and produce even more tender biscuits, but regular all-purpose flour works perfectly fine.

Biscuit Ingredient List Passed Down from Grandma

• Flour: Provides the base structure, choose unbleached all-purpose flour for best texture.
• Baking Powder: Creates rising action, look for aluminum-free versions for cleaner taste.
• Baking Soda: Helps with browning and texture, ensure it's fresh for maximum lift.
• Salt: Enhances overall flavor, use fine sea salt for even distribution.
• Sugar: Optional sweet touch, adds subtle caramelization and balance.

• Butter: Creates flaky layers, select cold unsalted butter for precise moisture control.

• Buttermilk: Provides tanginess and tenderness, choose full-fat version for richer flavor.

• Melted Butter: Adds glossy shine and extra richness, use unsalted for controlled seasoning.

Rustic Grandmas Biscuits Recipe

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4.9 from 8 reviews

• Total Time: 27 minutes
• Yield: 9 1x

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Description

Grandma’s hearty biscuits deliver Southern comfort from her cherished kitchen recipe. Flaky layers and buttery richness promise a warm embrace of home-style goodness you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• ¾ cup (180 ml/6 fl oz) cold buttermilk
• ½ cup (115 g/4 oz) cold unsalted butter (cubed)
• 2 cups (250 g/8.8 oz) all-purpose flour
• 2 tbsps granulated sugar (optional, for a touch of sweetness)
• 1 tbsp baking powder
• 1 tsp salt
• ½ tsp baking soda

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Instructions

1. Oven Preparation: Elevate the oven temperature to a precise 425F (220C), positioning a rack in the center. Prepare a baking sheet by lining with parchment paper or applying a delicate butter film.
2. Dry Ingredient Fusion: In a generously sized mixing vessel, combine flour, baking powder, baking soda, salt, and optional sugar. Whisk with vigor to ensure uniform distribution of dry components.
3. Butter Integration: Introduce chilled, cubed butter into the flour mixture. Employ a pastry blender or nimble fingertips to break down butter, creating a landscape of uneven, coarse crumbs reminiscent of rough terrain.
4. Liquid Incorporation: Excavate a central well in the dry ingredient mixture. Pour cold buttermilk into this depression, gently folding with a fork until the dough barely coheres, avoiding overworking.
5. Dough Manipulation: Transfer the nascent dough onto a lightly floured surface. Execute minimal kneading, using 2-3 tender compressions to unite the mass without compromising its delicate structure.
6. Shaping and Cutting: Roll or pat the dough to a consistent 1/2 to 3/4 inch thickness. Utilize a 2-3 inch circular cutter, pressing straight down without twisting to preserve the biscuits’ potential for optimal rising.
7. Baking Arrangement: Strategically place biscuit rounds on the prepared sheet, positioning them either snugly for tender edges or with slight separation to achieve crisp borders.
8. Oven Transformation: Slide the baking sheet into the preheated oven, allowing 12-15 minutes of culinary alchemy until the surfaces transform into a rich, golden landscape.
9. Final Touch: Optionally, anoint the freshly emerged biscuits with a gossamer layer of melted butter, elevating their richness and visual appeal.
10. Serving Recommendation: Present immediately while piping hot, accompanied by an array of complementary spreads like velvety butter, vibrant preserves, or liquid gold honey, or as a sublime companion to your chosen main course.

Notes

• Butter Temperature Matters: Ensure butter is ice-cold and diced for flakiest texture, which creates those signature tender layers in biscuits.
• Minimal Handling Rule: Avoid overworking dough to prevent tough, dense biscuits; gentle mixing maintains delicate, light structure.
• Cutting Technique Counts: Press cutter straight down without twisting to allow maximum vertical rise and even baking of biscuit rounds.
• Altitude Adjustment: For high-altitude baking, slightly reduce baking powder and increase liquid to compensate for lower air pressure affecting rise.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 202
• Sugar: 2.2 g
• Sodium: 292 mg
• Fat: 10.7 g
• Saturated Fat: 6.4 g
• Unsaturated Fat: 3.6 g
• Trans Fat: 0 g
• Carbohydrates: 24.5 g
• Fiber: 1 g
• Protein: 3.8 g
• Cholesterol: 31 mg