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Biscuits Supreme

I’m a Southern girl at heart. Growing up in the Northwest, I don’t think I realized just how deeply rooted I was in the things of the South. My mom was from Texas and spent her younger years in the South before moving to California as a young woman. But boy, did my grandmother, my aunts, and my mom bring that Southern mentality with them.

So even though I grew up in the Northwest, I grew up eating simple Southern food. And I can tell you, a good biscuit fits perfectly with almost any meal.

When it comes to biscuits, my favorite way to eat them is with sausage gravy. Maybe. Or with fried chicken and a drizzle of honey. Or maybe just warm with butter and jam. Honestly, I don’t think there’s a wrong answer.

I wish I would have known enough to ask my grandmother for her biscuit recipe, but I didn’t. Over the years, I’ve tried to find one that tastes like the biscuits I remember. This recipe is as close as I’ve come—and I have to say, it’s pretty perfect.

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Biscuits Supreme

These biscuits are hands down my all-time favorite. After testing countless recipes, I always come back to this one—it’s the closest I’ve found to the biscuits my grandmother used to make. Fluffy, tender, and buttery with just the right amount of golden crisp on top. I discovered the recipe years ago in an old Betty Crocker cookbook, and it’s been a go-to ever since.

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 3/4 tsp cream of tarter
  • 3/4 cup cold butter
  • 1 cup buttermilk

Instructions

  • Preheat oven to 450°
  • In a large bowl combine dry ingredients
  • Cut cold butter into cubes and using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  • Add buttermilk all at once and mix gently with a fork, just until the dough comes together – do not overmix.
  • Turn dough onto lightly floured surface, knead the dough gently until it holds together.
  • Pat or lightly roll dough until it's about 3/4 inch thick.
  • Cut out biscuits using a lightly floured biscuit cutter. Re-roll scraps gently as needed.
  • Place the biscuits so they’re touching on the baking sheet—this helps them rise higher and stay tender. Bake at 425°F for 10–14 minutes
  • Remove biscuits from baking sheet and serve warm.