Last week my office hosted a hootenanny-themed party at our DUMBO loft. Our buffet table was replete with homemade southern vittles and our bar was stocked with liquor, liqueur, citrus, ginger beer, and jalapenos for a damn hootenannin’ time!


I made two kind of buttermilk biscuits: regular and pumpkin–the latter to honor my favorite season, fall. I’m sure you all know this, but homemade buttermilk biscuits are amazing right out of the oven. Flaky, steamy layers of buttery delight that are just a little bit crunchy on the top and bottom.

Pumpkin biscuits!

If anyone knows how to keep them that way, please let me know! Like most offices, mine isn’t equipped with an oven so I wasn’t able to serve them fresh and they were nowhere as flaky as they were when I tried (too many) of them.

The recipe was so quick and easy that I’m looking forward to the opportunity to redeem myself. Thanksgiving, anyone?

Buttermilk Biscuit Recipe

2 cups all-purpose flour

1/2 stick butter, chilled or cold

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1. Preheat oven to 450 degrees. Whisk the dry ingredients together in a mixing bowl.

2.Using a pastry cutter (I used a metal potato masher), cut the cold butter into the dry mixture until it is evenly incorporated and resembles coarse crumbs. If there are a few larger pea-sized pieces, that’s okay, just use your fingers to rub the flour into them a little.

3. Add buttermilk and stir until mixture comes together into a ball.

4. Flour a flat surface and knead the dough lightly. Be careful not to overwork it–you just want it to come together.

5. Roll the dough out to about 3/4-1 inch thick. Using a biscuit cutter or a 2-inch diameter glass, cut the biscuits out and place them on the pan. Brush the tops with melted butter, if desired. Bake for about 10 minutes.

*Note: for pumpkin biscuits, replace half the buttermilk with pumpkin puree. Add 3 tablespoons of agave, honey, or sugar and 1 tsp cinnamon, 1/4 tsp nutmeg.

Makes 12-14 biscuits.


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