feasting with friends

Buttermilk Biscuits

A mere two hours after my Raspberry Jam Duo post published, I received a “Happy Anniversary” message from WordPress. It seems it is the 3rd Blogiversary of feastingwithfriendsblog.com … Yay me!

buttermilk biscuits | feastingwithfriendsblog.com

In 3 years time, I posted 251 recipes. This post marks post #252… not too bad considering I’ve had a couple of lapses in posting. In the early days of this blog, I posted 5-7 recipes a week. These days, I’m posting about once every 1-2 weeks. So I thought, in honor of my blogiversary, I’d post 2 recipes this week and I’ll take this one to Fiesta Friday!

Earlier this week I shared my jam recipes… and today I thought it proper to share the biscuit recipe.

buttermilk biscuits | feastingwithfriendsblog.com

I’ve mentioned, in past posts, that we road-tripped down to Nashville and Memphis on a BBQ tour with friends. We’ve actually done it twice since we were so smitten with the food the first time.

One of our favorite stops was the Loveless Café in the Nashville area. I’ve only been there 3 times in my life, but the taste of their famous biscuits has stayed forever etched in my memory and taste buds. No other biscuit has ever come close to their taste or texture…period!

buttermilk biscuits | feastingwithfriendsblog.com

Our first trip there was in 2009, and ever since I’ve tried numerous copy-cat recipes found on the internet. The recipes, prior to this one, have left me disappointed. This recipe did take a couple of tries and needed some tweaking. But with my try-try-again mentality and Glenn’s unselfish taste testing… we came pretty darn close!

buttermilk biscuits | feastingwithfriendsblog.com

The recipe that follows does make about 3 dozen, 2-1/2 inch biscuits. I only baked 1 dozen for the first bake and kept the remaining dough in the refrigerator. Two days later, I baked another dozen…and guess what?? They turned out even better! They definitely had more height and the buttermilk flavor came through even more. I managed to get the photo below before the biscuit landed in someone’s mouth. 😉

buttermilk biscuits feastingwithfriendsblog.com

Long story short…I highly recommend making the biscuit dough ahead of time. If you want biscuits for your Sunday morning breakfast…make the dough Friday! How good is that? All the hard work will be done and even “the chef” can enjoy a lazy, hearty breakfast.

Update: My fellow Michigan Blogging Buddy, Judi, from Cooking with Aunt Juju has published another biscuit recipe, White Lily Southern Style Biscuits. Click on the title ⇐ to view her recipe! Mmm…they look fabulous!

Finally, I offer a huge “thank you” to Angie @ Fiesta Friday and this week’s co-host, Su @ Su’s Healthy Living and Laura @ Feast Wisely for being this week’s welcoming committee!

buttermilk biscuits | feastingwithfriendsblog.com

Buttermilk Biscuits

  • Servings: 3 dozen
  • Difficulty: moderate
  • Print

INGREDIENTS:
1 (¼-ounce) packet active dry yeast
2 Tablespoons lukewarm water (105°F to 115°F)
6-6½ cups White Lily Self-Rising Flour (or other good quality flour), divided use
1/4 cup sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup vegetable shortening
1/2 cup buttermilk powder
2 cups water
Nonstick cooking spray
4 Tablespoons (½ stick) butter, melted

DIRECTIONS:

Dissolve the yeast in the lukewarm water in a small bowl. Set aside until the yeast looks foamy.

Meanwhile, stir together 5 cups of the flour, sugar, salt and baking soda in a large bowl. Use your fingertips to cut in the shortening until the pieces are the size of peas.

Stir the buttermilk powder into the water; whisk well. Stir the buttermilk  into the dissolved yeast.

Stir the liquid ingredients into the flour mixture using a fork, just until moistened. The dough will be very “shaggy” (wet and not well formed). Cover the bowl and allow the dough to rise/rest in a warm dry area for 1-2 hours.

After the rest period, the dough will begin to come together more (more of a solid mass) but still be somewhat wet. Add about 1 more cup of the flour and knead with your hands. The dough will now be formed into a ball.

Note: At this point, the dough can be refrigerated. I refrigerated my dough for rolling and cutting into biscuits the next day. I removed the dough from the refrigerator about 30 minutes before continuing with the next step.

Lightly coat a baking sheet with nonstick cooking spray and set  it aside. Knead the dough lightly, about six turns. Roll out on a lightly floured surface to a ½-inch thickness. Stamp out biscuits with a 2 1/2-inch cutter. (Don’t twist the cutter or the biscuits will rise taller on one side…I found this out the hard way!) Gather, roll, and cut the scraps. Arrange the biscuits with sides touching on the prepared baking sheet.

Cover with a damp lint-free towel. Let the biscuits rise in a warm place a minimum of 1 hour. The biscuits will “grow” by about 50%. (Hint: I let the tray of biscuits rise on the stove, which was off, while the oven pre-heated below. It worked really well!)

Preheat the oven to 425°F. Bake until the biscuits are lightly browned, about 15 to 20 minutes. Brush the tops with the melted butter and serve hot.

buttermilk biscuits | feastingwithfriendsblog.com

Recipe adapted from, here.

38 comments

  1. Happy 3rd blogging anniversary, Nancy! I think that is quite an accomplishment when you consider how much goes into blogging. We must have started about the same time as my 3rd year anniversary is coming up in September. Your bisuits look so yummy! I’m so happy you told us about the tip to leave the dough in the frig for a couple days. I love recipes you can do ahead of time anyway. The height of that biscuit is amazing! They must have melted in your mouth. That really sounds like a fun trip you took to Tennesee. I would love to do that sometime. Thanks so much for sharing your recipe!

    • Thanks, Shari! 2013 must have been the year of the blogger. 🙂

      The height to which these biscuits rose, after the nap in the refrigerator, shocked me. However, I do consider myself a novice when it comes to yeast. After a few conversations with others, I found this is exactly what it does…go figure, Lol! It was a happy surprise for me. I love the fact that I can make it ahead of time. No more canned biscuits for me! Happy to see you…I look forward to seeing what’s been cooking in your kitchen!

  2. 3 years? Good for you, Nancy. Congrats! I’ve not had much luck in biscuit, or shall we say hockey puck, making. I just don;t make them often enough to get the hang of the process. Yours do sound good and if I can keep the dough for a couple of days in the fridge, this could be the recipe for me. I’d have them with jam one day and with sausage gravy on another. I may even try to cut and freeze them. What have I got to lose? There would be so much to gain! 🙂

    • Thank you, John. Time has certainly moved quickly from post #1 to now. Biscuits have caused me many headaches over the years. I had almost accepted the fact that biscuits in cardboard tubes were the way to go for me. Thankfully, I finally hit the jackpot. I intend trying the cut and freeze you mentioned with my next batch, as eating 3 dozen in a week does cause “gains” where not wanted. 😉

  3. Congrats Nancy, 3 years already? Wow, good for you and for keeping and sharing “Feasting with Friends” with all your blogger buddies Time does pass by when you’re having fun doesn’t it? These biscuits look amazing, you’ve given us so many tips too, I think I will definitely try them. We recently went to a relative’s graduation party in Ann Arbor in early June. The theme was a tea party with the trimmings (only fitting as the family was from the UK, and it was the Queen’s 90th that same weekend). Many American high schoolers were there, and they all thought the scones were biscuits and kind of ate them as a biscuit. So the young graduate demonstrates how scones should be eaten, cut in half, spread jam on one half and clotted cream on the other. I couldn’t help but chuckle as they look so similar and easily mistaken 🙂

    • Thank you so much, Loretta! Time does fly by quickly…especially when having fun. 🙂 The friendship of fellow bloggers was the biggest surprise…I never dreamt it was such a welcoming community.

      I bet those high schoolers were surprised by the cultural lesson they acquired at the party…too funny! I remember when you posted about your upcoming trip to Ann Arbor. It would have been nice to meet in person (it’s only a 30 minute drive away), but as luck would have it, I was very near to your home base that weekend. I was in DC and Baltimore visiting my daughter… Hahhah, funny how things work out sometimes!

  4. Pingback: White Lily Southern Style Biscuits | cookingwithauntjuju.com

    • 😀 Thank you so much, Linda! These biscuits would be the perfect accompaniment to your coffee!
      Yes, I finally returned to FF…it’s been a challenge to get the timing of my posts to coincide with the party, but hopefully I can be more of a “regular” again.

  5. Congrats on 3 years Nancy and what a good way to celebrate by sharing your biscuits. I have a draft post on using White Lily Flour but no yeast. My biscuits rose beautifully without refrigerating the dough but I love the idea of making it a few days before baking. Quite a difference between your biscuits! I also noted that for every cup of AP flour used in a recipe you need to substitute 1 cup and 2 tbsp. White Lily Flour. I’m glad we can now buy White Lily Flour as it was not available in the North for a long time. Southern relatives always said how much better their biscuits are 🙂

    • Thank you very much, Judi!
      Thanks for the tip on White Lily vs AP flour… I thought the dough (after the first rest) was a loss initially. But adding more flour did the trick, thankfully! This was my first time using White Lily and it certainly won’t be the last. I was astonished with the days later bake!
      I’ll look forward to your biscuit recipe.

  6. Yeast biscuits, how wonderful they look just perfect. I have to try this recipe. I love biscuits and found a good baking powder recipe but love working with yeast. Great recipe and beautiful photo’s Nancy.

  7. Happy Blogiversary!! Hard to believe it’s been 3 years, and look we’re all still standing, lol. Thanks for sharing your biscuits, Nancy! Have I told you they’re my most favoritest thing in the world?! I’m constantly looking for ways to improve mine. I think I’ve found the perfect recipe! 😃😃

    • Thank you, Angie! Time certainly does fly by. Whether I’m standing or not…hmm. Lol!
      As for these biscuits…the hubs and I are infatuated with them! So good, so light, so yummy!
      Thanks for visiting…it was so nice to see your little pineapple. 🙂

  8. First of all, Happy 3rd blogiversary, Nancy! Keep up the good work! These buttermilk biscuits look like something I want to bite right into! Thanks for sharing this wonderful recipe and the biscuits here at Fiesta Friday!!

  9. These look really good! I haven’t made buttermilk biscuits (or any kind of biscuits) for a very long time, but keep a supply of homemade buttermilk on hand for pancakes. What do you add for leavening/salt if not using self-rising flour?

    Virtual hugs,

    Judie

    • Thank you, Judie. Being I do use self-rising flour, I’m not 100% sure. What I can tell you is that these biscuits also use yeast and baking powder for a triple dose of rising power with the flour…perhaps a smidgen more baking powder would do the trick?!

      • My bad! I didn’t read the recipe before asking the question. Having yeast in it explains why they were lighter the second day. It fermented overnight at the low temperature, which is a very nice process when used for pizza dough, too. I keep a sourdough starter going all the time, so that is available, too. I might try a bit of that with the buttermilk biscuits.

        I have the buttermilk powder, too, for emergencies, but have never used it because I always have had my own homemade on hand. It gets really thick when made yourself. Much nicer than the store bought kind, which is an incredible price in the store for a product that is just milk! My homemade stays fresh much longer than the commercial kind, too. I make it in pint jars, which is the usual amount needed for a recipe, and keep two or three on hand. When I use the next to last jar, I start a new one (or two), so I don’t find myself unexpectedly bereft of a vital ingredient! ;->

        Easy to do: Just incubate a pint of room temperature (whole) milk with a couple of tablespoons of room temperature buttermilk. Make sure they are both room temperature before mixing together. Let it sit on your counter for anywhere from 12 hours to 24, or whatever it takes to get thick. It takes longer in the winter than summer because the room temperature is usually lower.

        This works well with heavy cream, too, if you fancy crème fraîche !!! ;->

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