Buttermilk Biscuits


One of my favorite boys in the world is my nephew, Christopher.  Dark, dark hair, deep, hazel eyes and a slow smile that will make your heart skip a beat, this boy is going places.  Why, he made varsity baseball just this week.  I nicknamed him “Biscuit” when I couldn’t remember his name.  We were in the Keys for Thanksgiving, the entire family would go every year, until my mother’s health prohibited it.  Anyway, all the kids were running around, Jimmy, cigar in mouth, was holding a shuffleboard tournament, we were all barefooted and young and we had cocktails and out came the names of two or three of his siblings and possibly a family dog or two, then came the word “Biscuit” and he was christened.  Those days were just heaven on earth.  During the day Uncle Chris would take the children fishing, bay or ocean side…made no difference, he’d let them drive the boat, take them to his secret fishing spots.  Then at night they all played games in the pitch black, inky darkness, running and screaming from the thrill of it all.   Every child had a flashlight and every grownup had a drink.  The resort where we stayed was on the ocean side but, sometimes, we would cross the highway to the bay side for more drinks and appetizers at the big mermaid bar.  It was a little rough and tumble but it’s so laid back down there nothing ever happened.  The stars would be out like no other place in the world, hundreds and hundreds scattered across the sky.  We’d stumble back back across the highway, with our little swarm of kids, and start grilling dinner.  Dolphin, pink Keys shrimp, whatever we had, always tasted so fresh and fabulous.  Someone typically had picked up a Key Lime pie during the day and, hopefully, some smoked fish dip and saltines.  We’d boil up big pots of pasta, grill burgers and dogs or cool down with a big bowl of homemade ceviche; it ALL tasted better down in the keys.  And THIS is the best tastin’ recipe for biscuit I’ve ever had except for my college boyfriend’s mother’s.  I wish to this day I had written down that recipe.  She made biscuit so much she didn’t even have to measure her ingredients.  That just blows me away.  This recipe is more of a drop biscuit. You don’t roll it out, you “pat” it gently. The dough is rather runny, but it works.  It’s Nathalie Dupree’s recipe that she got from Shirley Corriher.  I think it’s just brilliant and so does my boy, Biscuit!

Buttermilk Biscuits

  • Servings: 9-12 biscuit
  • Difficulty: easy
  • Print

  • 2 1/2 cups self-rising flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoon shortening or real butter
  • 1 cup buttermilk, preferably full fat
  • 2 tablespoons butter, melted

  1. Preheat oven to 450°.
  2. Spray 8-inch round cake pan with non-stick spray.
  3. In a medium bowl, combine 1 1/2 cups flour,  the soda, salt and sugar.
  4. With pastry cutter or fork, work the shortening into the flour mixture until there are no lumps larger than a small pea.
  5. Stir in the buttermilk and let sit 2-3 minutes.  The dough will be very wet.
  6. Pour the remaining cup of flour onto a dinner plate or pie pan.  Flour your hands well.
  7. Using a spoon or small ice cream scooper, scoop a biscuit sized lump of dough onto the mound of flour and sprinkle it with flour.
  8. Using your hands, gently shake or toss the dough a bit to shape into a ball and shake off excess flour.
  9. As you shape each biscuit, place into cake pan, pushing each biscuit right up next to the last one so they rise up rather than spread out.  Continue until you’ve used all the dough.
  10. Brush the biscuit with melted butter and place in middle of preheated oven.  Raise temperature to 475°.
  11. Bake 15-18 minutes until golden on top.
  12. Cool 1-2 minute in pan.  Excellent split and served with butter and honey.



  1. Rob Rose

    Alicia- This biscuit recipe seems perfect. I asked a friend from Beaufort SC for his ham biscuit recipe recently. He said, “my grandmothers or modern one?” His grandmother’s of course. It was simple, but he said the dough needed to be beaten for 20 minutes. BEATEN. I just didn’t get that part, and I kneaded. Not the same thing at all. Two dogs went home with a 2 month supply of dog biscuits. Your recipe is close to my friend Sheila’s who saved the day by whipping out biscuits from her head, and scratch. What about Lilly White flour?

    1. Alicia

      We love Lily White!!!!! The flour AND the drag queen!!! Long as it’s self rising. I heard someone say that you can make a decent beaten biscuit in the food processor. It really knocks the dough around BUT I think you could easily burn out the motor in the processor. And it’s easier to beat them outside. 20 minutes. Outside. Yeah, that’s happening.

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