Homemade Country-Style Buttermilk Biscuits

by Tammy Taylor

We don’t eat biscuits often but RancherMan loves biscuits & gravy.  I prefer my biscuits with homemade jam thank you very much but who am I to judge??  I’ve struggled with biscuit recipes since, well, FOREVER!  No matter what guaranteed recipe I try the biscuits always seem heavy & dry. But as is tradition I promised to make RancherMan whatever he wanted for his birthday breakfast recently.  And his request was (of course) homemade biscuits and gravy, along with a generous supply of thick-cut heavily peppered crispy bacon.  Back to my recipe I went with a sigh – he deserved better.  My recipe just didn’t seem to have enough flavor last time I made it. And the biscuits were heavy and dry.  But determined to provide my beloved RancherMan the meal he requested and deserved, I tweaked the recipe and the biscuits turned out absolutely DELICIOUS.  Flavorful, moist and fluffy.  EUREKA!

FINALLY! A biscuit recipe that results in fluffy, moist, flavorful biscuits! Check out my recipe. #TaylorMadeHomestead

Here’s what I did:  I took 4 cups of all-purpose flour and mixed in 1/2 teaspoon of baking soda, 2 Tablespoons of baking powder, 5 Tablespoons of sugar and 2 teaspoons of salt. I stuck all those dry ingredients into the bowl & allowed my KitchenAid to do the mixing for me & I turned my attention to cooking RancherMan’s bacon.  While the bacon was draining on a newspaper-lined plate I thought, “Hummm… BACON GREASE!”

FINALLY! A biscuit recipe that results in fluffy, moist, flavorful biscuits! Check out my recipe. #TaylorMadeHomesteadSo I continued with my biscuit recipe & into my dry ingredients I added 1 stick of butter that was softened & cut into cubes and 1/4 cup of bacon grease.  I mixed it all with my clean hands since  I like to get the butter into small pea-sized chunks without making them too small.  I’ve always read that those small orbs of butter help keep that biscuit moist as it’s baking.  Finally I combined 1 cup of buttermilk and 1/2 cup of my homemade unflavored yogurt in a large mixing cup, blended the two together thoroughly & poured the mixture into my dry ingredients.  After mixing everything I plopped the dough onto my floured counter top.

I kneaded the dough for about a minute and then put the whole ball of dough back in the bowl.  The bowl was covered loosely and put it in the fridge until I finished cooking RancherMan’s breakfast – about 20 minutes.  That stint in the fridge got the dough cold again and made it easier to handle.

After my bacon was cooked I poured off most of the grease and kept just enough to coat the bottom of my cast-iron skillet.  I retained the excess bacon grease of course for other uses!  I brought the biscuit dough back out of the fridge & patted it down into about 3/4″ thickness – about as thick as my biscuit cutter would go through.

FINALLY! A biscuit recipe that results in fluffy, moist, flavorful biscuits! Check out my recipe. #TaylorMadeHomestead

I cut those biscuits quickly and dropped them into my still-hot cast-iron skillet.  They even sizzled slightly when the dough hit the hot grease.  I put them into the oven that had been preheated to 450 degrees and set the timer for 12 minutes.  Since my biscuits were so thick I pulled them out after that 12 minutes and brushed them with a little melted butter and placed them back in the oven for about 2 more minutes.  By that time they were golden brown and I pulled them out and awaited that delightful aroma of homemade buttery biscuits to waft through the house to RancherMan.  It didn’t take long!

As it turns out he had his special-request breakfast and was well pleased.  I’m so happy that I’ve finally been able to amend my recipe to make a delicious fluffy & moist biscuit. And I’m pleased to share that recipe with you now:

Print

~TMR~ Homemade Country-Style Buttermilk Biscuits

I’m so happy that I’ve finally been able to tweak my recipe to make a delicious fluffy & moist biscuit. And I’m pleased to share that recipe with you now.  Bacon grease is the secret ingredient.  Shhhhh....

Author Taylor-Made Homestead

Ingredients

  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 Tablespoons baking powder
  • 5 Tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 stick softened butter
  • 1/4 cup fat of choice (bacon grease, lard, shortening, etc.)
  • 1 cup buttermilk
  • 1/2 cup unflavored yogurt

Instructions

  1. Sift the dry ingredients into a large bowl and cut the softened butter and the additional fat of choice (bacon grease, lard, shortening, etc) into cubes and with your clean fingertips mash the chunks with the flour until they are only about the size of small peas.
  2. Add buttermilk and yogurt and mix lightly but thoroughly. The dough should be soft, but not sticky. (If the dough is too dry add a few drops of milk, if it is sticky dust with a little extra flour.) When the dough is soft but not sticky cover the dough in a mixing bowl and place in refrigerator to cool for about 20 minutes.
  3. After 20 minutes in the fridge preheat the oven to 450 degrees and place cast-iron skillet in oven to begin heating. Roll the biscuit dough to about 3/4″ thick on a lightly floured surface and use biscuit cutter (or drinking glass if you want larger biscuits) to cut out the dough.
  4. Bring the hot cast-iron skillet from the oven and place cut biscuits in the skillet and return the skillet to the oven, baking for about 12 minutes (depending upon how thickly you cut the biscuits.)

~TMH~

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67 thoughts on “Homemade Country-Style Buttermilk Biscuits

  1. Katie

    Well this just confirms I need a cast iron skillet! Thanks for sharing this recipe, bacon grease is the BOMB!!!!

    Reply
    1. Taylor-Made Homestead Post author

      Oh yes ma’am, Katie – you do indeed need a cast iron skillet. I have a couple that I cook with, and a small round comal, a small round griddle and a large 2-burner griddle and they are all in heavy rotation. But yeah, bacon grease is the BOMB! 🙂 ~TMH~

      Reply
  2. At Rivercrest Cottage

    thank you for this biscuit recipe. Just exactly what i needed. I love them with buttermilk

    Reply
  3. Carol

    My grandmother always used a cast iron skillet for biscuits and coated the top and bottom of each biscuit with hot melted bacon grease…..you’ve just brought me a wonderful memory!

    Reply
    1. Taylor-Made Homestead Post author

      Although I’m sure my grandmother did the same, I never witnessed her cooking biscuits. But my mother always coated the top & bottom of each biscuit with hot melted bacon grease too so I’m sure she learned from grandma. The old ways are always the best, huh Carol?? ~TMH~

      Reply
  4. Morgan @ Morgan Manages Mommyhood

    Oh, I can’t wait to try these out!! Biscuits are my favorite, but I can never find a good recipe for them!

    Reply
    1. Taylor-Made Homestead Post author

      I had the same problem Morgan, but we love this recipe and it’s so easy. Give ’em a try! ~TMH~

      Reply
  5. Laurie S.

    So yummy! I just made these–the bacon grease in the cast iron—Oh my! Melted butter on top and the last few minutes baked with the heat off, perfect! First one out of the pan into my mouth. Second one with local Amish butter, third with local honey. 4th and 5th, honey and butter! Can you tell I like them!?! Not sure any will be left by lunchtime! Thank you for all the awesome recipes, tips, and ideas! :o)

    Reply
    1. Taylor-Made Homestead Post author

      I LOVE that you enjoyed them Laurie – they’re certainly RancherMan’s favorite. Sometimes he’ll top ’em with my homemade pear preserves but he often likes them smothered in white gravy. However he likes ’em, I’m pleased to provide them to him. ~TMH~

      Reply
  6. elaine

    Yummy! Thanks for Linking Up on My 2 Favorite Things on Thursday – Link Party! Hope to see you again tomorrow! Pinned

    Reply
  7. Terri Presser

    Hey there, these sound delicious. In Australia our biscuits are the equivalent to your cookies, these sound more like our scones. Bacon fat sounds so good but must be bad 🙂 can’t wait to try these. Thanks so much for sharing at Good Morning Mondays it is always great to pop over and see what you are up too. Blessings to you and Rancher Man this Easter week.

    Reply
    1. Taylor-Made Ranch Post author

      LOL Terri, I forget that ‘over there’ your biscuits are like our cookies. The biscuits in this recipe is much like a scone I guess, but not as sweet and not as heavy. And yes bacon grease is not healthy but my motto is everything in moderation. The fact that it has bacon grease in it is the reason (much to RancherMan’s chagrin, mind you) that I won’t make them every day. 🙂 ~TMR~

      Reply
  8. Stephanie

    YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  9. Jendi

    I tried making some drop biscuits the other day. They turned out like flat cookies, but they worked for the sausage gravy. Yours look really yummy and bacon – double yum! Thanks for sharing.

    Reply
    1. Taylor-Made Ranch Post author

      Oh yeah Jendi, I’ve experienced the flat-cookie biscuits before… Give these a try, they’ve never failed me. 🙂 ~TMR~

      Reply
  10. Cynthia L.

    I am like you and have struggled with biscuits! I will have to give this recipe a try. I am like your husband and love Biscuits and Gravy! Thanks for sharing at the This is How We Roll link party! See you next week.

    Reply
    1. Taylor-Made Ranch Post author

      Oh yeah Cynthia, I can make RancherMan a very happy fellow indeed if I make him homemade biscuits & gravy. ~TMR~

      Reply
  11. Mindie

    I always keep lard on hand for baking. It really does make a difference! Thanks you so much for sharing on the (mis)Adventures Mondays Blog Hop. I look forward to seeing what you share this week!

    Reply
  12. Misty Nicole Roberts

    As a transplant to the great (and best state) of Mississippi, I love Sunday morning biscuits! Thanks so much for linking up to this weeks Merry Monday Linky Party! All of your posts were great, but please do remember that there is a limit of three posts per person! Thank you so much for linking up!

    Reply
    1. Taylor-Made Ranch Post author

      Oops, sorry. I do try to adhere to the rules of each hop Misty, and I love the Merry Monday party. Most of the other hops are much more flexible, perhaps the Merry Monday hop’s just a little too restrictive for me to participate… ~TMR~

      Reply
  13. C. Lem

    Yum! I am slowly coming around to using bacon fat. These sound delicious! Thanks for linking up with us at Idea Box link party. I hope you’ll join us again this week!

    Reply
  14. ColleenB.

    for little extra flavor these might also be good adding some crushed herbs; maybe some basil, oregano, rosemary, or thyme or whatever. Herb biscuits, I just may have to give them a try next time.

    Reply
  15. ColleenB.

    Gosh, I just made homemade biscuits the other day; adding some diced green bell pepper along with fresh shredded cheddar cheese to the mix.

    Reply
  16. JES

    They sure do look like delicious biscuits! Thank you for sharing your recipe. I also have never been able to do the flakey biscuit thing. They are usually hockey pucks so I had given up. I will try your tips and recipe next time! Thank you for sharing on the Art of Home-Making Mondays this week!

    Reply
    1. Taylor-Made Ranch Post author

      Give ’em a try JES, using this recipe & procedure these biscuits have never failed me. I read once that you don’t want to crumble the fat in the flour too small, those melting little shortening/butter/grease buds are part of what keeps the bread moist. ~TMR~

      Reply
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  18. John White

    Going to try this today or tomorrow. 1/2 batch and use a smaller Lodge iron pan in the countertop convection oven. I can’t seem to control the temp in the stove’s oven. Never made bisquits, so we’ll see what happens…

    Reply
    1. Taylor-Made Ranch Post author

      My biscuits were always dry, John – but this recipe makes RancherMan smack his lips. For me the secret was not crumbling the butter/grease too small – no smaller than pea sized. And not to bake them too long, over-baking makes them dry. AND, well, you know – the biggest difference was the bacon-grease thing… 😉 Let me know how ya like ’em! ~TMR~

      Reply
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  20. Kathy

    Interesting recipe! Mine only uses self rise flour, shortening and buttermilk – I’ll give yours a try! LOVE the bacon too 😉 I do appreciate you sharing with Home and Garden Thursday, Kathy

    Reply
  21. Melissa Spriggs

    Those biscuits sound delicious! As a southern girl I am almost ashamed to say I have not made homemade biscuits since I was a little girl. This reciepe sounds so good, I may have to make them very soon!

    Reply
    1. Taylor-Made Ranch Post author

      Melissa, truly, I had almost given up on biscuits (as much as my man loves bread). I just couldn’t get the recipe to turn out right no matter what I tried. I’m happy to say I’ve finally found one that is almost fool-proof for me. Give it a try! ~TMR~

      Reply
  22. Julie V.

    Thanks for the recipe! I have a really simple biscuits recipe with just self-rising flour, milk, and mayo, but this looks like it would be better for more special occasions.

    Reply
  23. Erlene

    My family loves biscuits and the addition of yogurt is interesting to me. I’ll have to give this a try. Thanks for sharing on Merry Monday Linky Party.

    Reply
    1. Taylor-Made Ranch Post author

      I’m pretty excited to have FINALLY found a delicious biscuit recipe that isn’t too dry. Between the additions of bacon grease & the creamy yogurt, I’ve finally had success. ~TMR~

      Reply
  24. Karen

    Your biscuits look great! I have never thought of baking in cast iron. That makes a difference, I am sure. I’m going to try that the next time I make biscuits. Loads of creamy gravy is a favorite at our house too. Must be a guy thing! 🙂 Thanks for sharing.

    Reply
    1. Taylor-Made Ranch Post author

      Oh yes ma’am Karen, our biscuits are always made in cast iron. I love them! ~TMR~

      Reply
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  26. Kathi

    Wonderful! I’ve been struggling with the same problem, so I will definitely be trying this! Thank you for sharing this at the HomeAcre Hop; I hope you’ll join us again this Thursday. Kathi at Oak Hill Homestead

    Reply
  27. Mary

    Those are some beautiful bisquits. I am going to try this because I have never been able to make a proper bisquit either. Thank you for sharing.

    Reply
    1. Taylor-Made Ranch Post author

      I’m telling ya Mary, the choirs began to sing when we first tasted these biscuits! ~TMR~

      Reply
  28. Lisa

    I made biscuits using your recipe a few days ago. My family said they were the best I’ve ever made. I even froze some for later. Thank you for sharing, this recipe is a new family favorite.

    Reply
    1. Taylor-Made Ranch Post author

      I love to hear that Lisa, so sweet of you to come back & let me know your family liked it. 🙂 ~TMR~

      Reply
  29. Shawna

    Bacon grease….That is a excellent idea. Thank you so much for sharing it on our Four Seasons Blog Hop. Pinning Now.

    Reply
  30. Taylor-Made Ranch Post author

    I was pretty pleased at how light & fluffy they were, and the tiny bit of sugar just added a subtle smoothness that worked really well with them. Dee-Licious! ~TMR~

    Reply
  31. janetpesaturo

    Found this on Simply Natural Saturdays – thanks for sharing. The biscuits look beautiful and delicious. I usually use all butter, but would like to try using lard sometime. I don’t add sugar when using them for dinner biscuits, but do when using them in a dessert. Yum.

    Reply
  32. Taylor-Made Ranch Post author

    Oh yes ma’am Colleen – it was RancherMan’s request to have them topped with copious amounts of gravy! LOL ~TMR~

    Reply
  33. ColleenB.~Texas

    Them are some mighty good look’n biscuits. These would be good with sausage gravy over the top. Yum Thanks for sharing your recipe. It’s a keeper for sure

    Reply
  34. Judith

    Those look awesome, I’m going to have to try them. The hubby is on a bacon, egg biscuit kick lately. I make up 5 or 6 at a time and keep them in the fridge wrapped in waxed paper and then in a zip bag. He pops them in the microwave just before he leaves for work. He even bought me the cutest little 3 1/2 inch Lodge iron skillets to cook the eggs in, they cook a single egg to the perfect size to fit a biscuit. So cute and perfect.

    Reply
    1. Taylor-Made Ranch Post author

      LOL Donna – or low calorie! That’s why we don’t eat biscuits often but when we do I’ll make ’em right! ~TMR~

      Reply

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