buttermilk biscuits.

I'm the first to admit that making breakfast for the week...or the weekend isn't the best. I wake up hungry and you really should be eating breakfast pretty close to the time of waking up. The good news is I've made these biscuits and they are suuuuuuper easy and fast. And they hold up well so you can store them and eat them throughout the week. Also, I know it says buttermilk, but we can also mock that with lemon and milk...which I'll talk about below!

Now, let's talk about this board! I mean ALL the heart eyes, right? I first saw Wiley Concepts creations (their gorgeous triangle shelves) in a group we're both members in, the Rising Tide Society. We teamed up and they made me this GORGEOUS spalted maple cutting board. So I had to make something equally as gorgeous. I'm not sure if they do it justice, but man did this shoot make me happy...and the carb overload wasn't too bad either.

So here we go, try these biscuits out and let me know what you think! Marmalade recipe to come!


  • 2 1/2 cup all purpose flour

  • 4 teaspoons baking powder

  • 3/4 teaspoons salt

  • 1/2 cup butter (1 stick), salted and frozen or chilled

  • 1 1/4 cup butter milk (or 1 cup milk and juice from 1/2 lemon)

  • 2 tablespoons butter, melted

1. Preheat your oven to 475° F. Prepare a baking sheet with parchment paper.

2. In a large bowl mix your flour, baking powder, and salt.

3. Grate your frozen or super chilled butter using the largest hole side of a box grater. Add butter to the flour mixture and toss. Chill this dough in the fridge for about 5 minutes.

4. Either measure out your buttermilk or create it with milk and lemon juice. Measure out the milk and add the lemon juice. Let it sit for about 5 minutes and let "curdle".

5. Remove flour butter mixture from the fridge and create a well in the flour. Add the buttermilk to the well. Use a wooden spoon to mix about 15-20 times.

6. Put the dough onto a floured surface and use a rolling pin to roll out the dough. Get the dough to about 1 inch thick.

7. Fold the dough over from to opposite end to meet in the middle. Roll the dough again.

8. Repeat step 7 two more times. The dough should be about 1/2" thick.

9. Flour a 2 1/2 inch round biscuit cutter and cut the dough. You will need to take the scraps and ball together and re-roll. Try not to overwork the dough. Place biscuits on the prepared sheet.

10. Bake for 12-15 minutes. Until they are golden brown.

11. Once they come out of the oven, brush with melted butter.

12. Let cool, serve, and enjoy!

#biscuits #breakfast #wileyconcepts #risingtidesociety #bakedgoods #buttermilk #buttermilkbiscuits #foodblog

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