Grandma’s Biscuits

This recipe makes literally theeeeee perfect buttermilk biscuits every single time. These little gems are flaky, buttery, and fluffy all at the same time. My grandma’s flaky buttermilk biscuits are awesome for any occasion.

In any weather. It will literally even impress your in-laws .
I always get the question “how did your grandma become so good at making southern buttermilk biscuits?”

And really it comes down to fast food. She wanted to make them at home and not have to traveling miles to fix her biscuit cravings.

She has aserious biscuit addiction. This is my grandmother’s biscuit recipe. It is my all-time favorite and has a really good flavor to it.

Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch. In a few days, I’ll be going to visit my grandma Barb.

I haven’t seen her since Thanksgiving, so she is well overdue for a dose of my loud singing throughout her house, trying to convince her to get a boo-thang, and raiding her cookbook collection. This simple but great recipe for biscuits has been passed along to me, I have tried others, but always come back to this one.

An eggless recipe! I believe the secret to my grandmother Grace’s biscuits is that she would talk to them, saying, “Rise, Mr. Biscuit, rise!” And they would. Her buttermilk biscuits were quite similar to these, made with whole milk, but sometimes she’d substitute buttermilk and use baking soda instead of baking powder.

Written by P. Powel