Buttermilk Biscuits


I grew up in the woods of Maine and spent my first 20 years being slightly sheltered from the goodness of buttermilk biscuits. Once I grew tired of winter and felt the strong desire to move and try something new on my own, I moved to Asheville NC for about 6 months before the beaches started called my name and I drove on down to Charleston, SC with all my belongings stuffed in the back seat. I spent the next 8 years living on Folly Beach and downtown Charleson before moving across the country to Washington State early last year. During my years in the south, I experienced the magic of a southern buttermilk biscuit.

I have found a few Seattle spots that offer tasty biscuit sandwiches: Biscuit Bitch, Salmonberry Goods (grab their Skagit biscuit at Convoy Coffee in Pioneer Square) and Saint John's Bar & Eatery in Capitol Hill. If you're in Seattle, definitely check these out!

A few months ago I was craving a biscuit to pair with my breakfast scramble and scoured the internet for recipes for southern buttermilk style biscuits. I found this recipe on food.com and it surprisingly did the job! These biscuits come together in about 30 minutes and are the perfect addition to your brunch or one of my favorite meals: brinner.
I whipped this batch up this morning and made my man an egg and cheese sandwich with avocado and hot sauce!





2 cups unbleached all-purpose flour
1⁄4 t. baking soda
1 TB baking powder
1 t. sea salt
6 TB unsalted butter,  cut into small cubes and frozen/very cold
1 cup homemade buttermilk (I used 2% milk)




1. Preheat oven to 450°F.
2. Squeeze half a lemon into 1 cup of milk and let sit for about 5-10 minutes.
3. Combine all dry ingredients in a bowl.


4. Add cold cubed butter into dry mixture, using a fork or your fingers, cut butter into flour mix until it resembles course meal.

5. Add homemade buttermilk and mix just until combined. Your dough will be very wet. Turn the dough out onto a floured board. Important: DO NOT OVER MIX. The key to fluffy biscuits is to have as little of contact as possible.

6. Gently pat out the dough with floury hands. Fold the dough about 5 times over, and gently press the dough down to 1/2 to 1 inch thick depending on your biscuit size preference. (I made this batch about 1/2 inch high so I would produce smaller biscuits. I do not own a biscuit cutter but will be buying some soon, so I can make tiny/tall biscuits.)


7. Using a biscuit cutter or glass, cut out as many biscuits as you can get. If using a glass, don't twist, just firmly press down to avoid dough sticking to the insides of your glass.

8. You can very gently knead the scraps together and cut out a few more. Remember to avoid too much play with the dough or they may be tuff.

9. Place the biscuits on a cookie sheet. (Non-Stick or line with parchment) I like the sides of my biscuits to be soft, so I place them closely together so they are just barely touching sides.

10. Bake for about 10-12 minutes until biscuits have puffed up and are light golden brown. Resist the urge to over-bake!