I made: Biscuits!

Still going with my theme of “stuff with buttermilk,” I decided to make plain classic biscuits this morning.  I actually have never made biscuits from scratch before; in my family, biscuits came out of cans.  But they aren’t very hard to do as long as you’re careful with the butter.

This recipe came from the Kitchn, which is a resource I really like for simple recipes with very clear step-by-step instructions that explain why things work the way they do.

Make ur biscuits:

  • Cut up 6 tbsp butter and put in the freezer.  Preheat oven to 425F.
  • Mix dry ingredients: 2 cups flour, 1/2 tsp salt, 1 tbsp baking powder, 1/2 tsp baking soda.
  • Cut in butter.  The recipe says to use a food processor, which I don’t have, and a pastry blender seemed like too much trouble, so I just used a fork & my hands.  Then I put it in the fridge for a minute.
  • Mix in 3/4 cup buttermilk until roughly combined.  I’m paranoid about cold-butter recipes so I put it back in the fridge again.
  • Now the fun part!  Roughly press out the dough into a rectangle.  Cut into 3 equal size pieces and stack, press to combine.  Then cut into 3 pieces again and stack again.  This was my favorite part!
  • Roll out into a rectangle and cut into 8 pieces.  Put on baking sheet.  Bake for 12 minutes or so.  (I rotated the sheet halfway through and also baked for 15 minutes because my oven sucks.)



  • This recipe is straightforward, simple, and almost impossible to screw up if you just follow the steps.
  • The biscuits taste good and have a good texture.  They’re a little boring but they’re regular biscuits, so they’re not supposed to be fancy.  They are pull-apart soft and flaky!
  • I like the way that the recipe has you cut them into rectangles instead of circles!



  • I would turn the heat up to 450 and bake for 12 minutes.
  • I could get a little better at shaping the biscuits.  Some of them are a little funny and triangular.
  • Other than that I don’t think I’d make many other adjustments, this is a good, quick, well-honed recipe!


With honey and butter heck yeah

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