Old-Fashioned Buttermilk Biscuits

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Preparation info

  • Makes

    12

    biscuits
    • Difficulty

      Medium

Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

In the South, biscuits are treated with the same respect as a fine French croissant. Everyone has a secret family recipe and technique that make the perfect biscuit. Well, here is mine: I gently roll and then fold my biscuit dough. You will see big chunks of butter peeking through the dough, which makes for a very delicate, flaky result. People always say not to overwork your dough, especially when it comes to biscuits. My way of handling the dough will help you avoid that overworking.

I like to turn my biscuits into breakfast sandwiches. Split a warm biscuit and stuff it with a fried egg, candied bacon, grated cheese, or anything you desire. For my favorite egg sandwich recipe, see the Sweet Note. But remember: biscuits are not just for breakfast–they can be enjoyed anytime, all day, at any meal.

Ingredients

    Method