Best buttermilk biscuits from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 65) by Heather L. Earnhardt

  • buttermilk
  • butter
  • Show all ingredients...

  • EYB Comments

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Veggie hash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

  • Rutabaga on January 22, 2017

    Wow, are these biscuits good! They give my usual Tom Douglas recipe a run for their money. Amazingly, they were still soft and tender on day 2, when most biscuits will show a little staleness even after a trip to the toaster oven. To be fair, I also used a naturally cultured whole milk buttermilk from a local dairy for the first time, and I think that may have contributed to the superiority of these biscuits.

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