For Oven's Sake!

Let's get cookin' …with kids!

Buttermilk Biscuits

on February 27, 2014

Click Here to Print: Buttermilk Biscuits

Homemade buttermilk biscuit right out of the oven with homemade blueberry jam. OH. MY. GOODNESS.

A buttermilk biscuit right out of the oven with homemade blueberry jam. OH. MY. GOODNESS.

A friend at work and I have been sharing homemade goodies a lot lately!

I think it started with her Christmas chocolates.  Then there was one of Ozzy’s leftover birthday cupcakes, a piece of her husband’s birthday carrot cake, a chocolate chip scone… and maybe another thing or two…

Today she gave me homemade blueberry jam.


I planned on waiting until the weekend to make biscuits to pair with it, but when Ozzy said he wanted to cook after school today, I was all about making biscuits at 4:30 on a Thursday!

I shared this recipe before when I posted Buttermilk Biscuit Breakfast Sammies with Home Fries.

However, I thought this occasion called for it to be shared again!

P.S. If you don’t have a friend who makes homemade blueberry jam, I suggest you find one! 😉


  • 2 c flour, plus more for working with the dough
  • 2 t baking powder
  • ¼ t baking soda
  • 1 t kosher salt
  • ½ c cold, unsalted butter, cut into small pieces
  • ½ c buttermilk, plus more for brushing tops
  • ½ cup half and half


  1. Preheat oven to 375° and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cut in butter using a pastry blender or fork or your fingertips until a course meal forms.
  4. Add buttermilk and half and half.
  5. Stir to combine.
  6. Dust a work surface with flour and get some on your hands. (The dough is still pretty gooey at this point, so don’t be afraid to use a descent amount of flour.)
  7. Dump the dough on the work surface and pat it down to be about 1 inch high.
  8. Turn a drinking glass upside down and rub the rim in flour (like you are salting a margarita glass).
  9. Use the glass to cut biscuits out of the dough and place them on the baking sheet.
  10. Reshape the scraps and repeat to make more.  For the last one, just shape it by hand.
  11. Brush the tops with buttermilk.
  12. Bake 15-20 minutes or until tops are golden.  Be careful not to burn the bottoms as they brown faster than the tops!

Here are some ideas to get your “kid cook” involved with this recipe:

  • He can whisk the dry ingredients.
  • Allow him to help pat down the dough and cut out the biscuits.
  • He can also help brush the buttermilk on top before baking.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: