Buttermilk Biscuits

A plate of fresh homemade Buttermilk Biscuits.

The Best Buttermilk Biscuits

From Sausage and Gravy to KFC, Buttermilk Biscuits have become an American staple and if you’re looking for a great recipe, you’ve come to the right place. These biscuits turn out exactly the way you want them and, believe it or not, they’re very easy to make. You just have to understand a few basic tricks and your biscuits will turn out perfect, first try.

Partially eaten plate of Biscuits and Sausage Gravy.

The Trick to Fluffy Flaky Biscuits

The secret to Buttermilk Biscuits is in the dough. This recipe doesn’t have many ingredients so, it’s not really about what goes into the dough as much as how the dough is mixed.

From the very start, you need to mix all of the dry ingredients first. Then add cold butter, preferably frozen, and it needs to be grated or shredded in a food processor with all of the dry ingredients. If you’re familiar with apple pie crusts or pastry dough recipes, the technique is very similar(This allows the dough to puff up into flaky layers once the dough is pressed and folded).

Afterwards, the wet ingredients, buttermilk and honey can be mixed in but, be careful not to over mix. In fact, as I show you in the video tutorial, its important to only combine the ingredients into one mass rather than really “mix” the dough, then press it flat and begin to fold and roll as instructed.

The biscuit cutting is important as well. Instead of twisting the cutter through the dough, just press firmly with a wiggle. Twisting tends to keep the dough from separating and rising with flaky layers. Trust me, you don’t want to end up with hard baked hockey pucks.

This recipe makes approximately 16 biscuits about 2 1/2″ wide and 1 1/4″ thick.

Perfect Buttermilk Biscuits video tutorial by PoorMansGourmet.

Buttermilk Biscuits Ingredients:

2 1/2 cups Flour
1 cube Butter, 1/2 cup
1 1/4 cup Buttermilk
2 tbsp Baking powder
1 tsp salt
2 tbsp honey

Bake at 425° Fahrenheit for 15 minutes

Be sure to watch the short video tutorial and I’ll show you exactly how to make the best fresh Buttermilk Biscuits.

Garlic Parmesan Bread Knots & Twists

The Best Bread Knots & Twists

I love bread and these Bread Knots & Twists are no exception.  You can make them from scratch by throwing together ingredients for Dinner Rolls dough or you can purchase it, premade, frozen.  Either way you can make Knots & Twists that are absolutely amazing.  Once you learn a simple twist and tie technique, all you have to do is let the dough rise, brush in the Garlic seasoned butter, sprinkle on the Parmesan Cheese and Oregano, then bake to perfection.  In just a matter of minutes, you can sink your teeth into an American Tuscany; code for Heaven on Earth.

Bread Knots & Twists
Dinner Rolls Dough Ingredients:

4 to 5 Cups FlourRhodes Dinner Rolls
2 tbsp Yeast, Instant Rapid Rise
1/3 cup Sugar, granulated
1 1/2 tsp Salt
1 1/2 Cups Warm Milk, 110 degrees
1 egg
2 tbsp Melted Butter, for basting

Freeze dough or follow the instructions, below, for Bread Knots & Twists.

Bread Knots & Twists Ingredients:

16 Frozen Dough Dinner Rolls, thawed
1 Cube Unsalted Butter, melted
1/2 tsp Salt (Don’t add salt if butter is salted)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Parmesan Cheese to taste
Oregano to taste

Bread Knots & Twists Instructions:

To make Bread Knots & Twists, thaw and Roll the dough before it rises.  Twist and Tie the dough into desired shapes and place on a greased cookie sheet 2 inches apart.  Cover with a towel and allow the dough to rise at least triple the size.  In the meantime, melt 1 cube of Butter and add the Salt, Garlic Powder and Onion Powder and stir with a whisk. When the dough has risen, baste and coat the dough with the melted Butter mixture.  Then shake Parmesan and Oregano over the top of all the Knots and Twists.  Bake at 350 degrees for 15 to 20 Minutes.  Then coat again with the remaining butter and serve Garlic Parmesan Bread Knots & Twists while they’re still warm.

If you want the dough to rise quicker after you’ve twisted and tied the rolls into knots, heat your oven to 200 degrees then turn it off.  Add a large bowl of water to the bottom rack and place the cookie sheet full of dough on the top rack.  The dough will rise 3 times faster this way so keep a close eye on it and be sure NOT to cover with a towel this way.  The Bread Knots & Twists won’t turn out right, if you do.