October 26th, 2009

Old Fashioned Buttermilk Biscuits

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My mother-in-law shared this recipe for buttermilk biscuits soon after my husband and I were married. It was first shared by her grandmother, who was born in 1889.  So it really is an old fashioned, family recipe! It’s a little different, in that most biscuit recipes don’t call for eggs, but I think that’s what makes these biscuits so good! For the lightest, fluffiest biscuits, mix the dough as little as possible. I do all the mixing for these biscuits by hand. Contrary to popular belief, your biscuits don’t need to be round. I usually just press out the dough and cut it into squares before baking.

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

Preparation 10 mins Cook Time 20 mins Total Time 30 mins


  • 2 1/2 cups flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 egg, beaten
  • 1/2 cup butter or margarine
  • 3/4 to 1 cup buttermilk


  1. In a medium bowl, mix together the dry ingredients. Work in margarine with a fork or hands. Add beaten egg and stir gently.
  2. Add the milk 1/4 cup at a time, stirring gently until dry ingredients are just moistened and a soft dough is formed.
  3. Turn onto a floured surface and press out gently with hands to desired thickness.
  4. Cut and place close together in greased 9×9 pan. Bake at 350 for 15-20 minutes.
Who Dished It Up First: My husband’s great-great grandmother.


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