Making Fresh Buttermilk Biscuits

There is nothing like hot, fresh, buttermilk biscuits made from scratch!
I started making mine with fresh ground spelt flour and fresh cream that I churn into butter so that I not only have the butter, I also have the buttermilk!  And when you add that fresh buttermilk, those biscuits take on a very rich flavor and texture.  They rise better while baking and they have some flakey layers!

I made this video on my process that will not want to miss…With recipe to follow…

Fresh Buttermilk Biscuits

  • I skim the cream off the top of my milk to make butter.  I used a hand churn but when I am in a hurry, I use my blender, that whips cream into butter in seconds!  There is no need to separate the butter from the buttermilk which makes this process so quick and easy!  For one regular batch, which would make about 12 large biscuits, you would use about 2 cups of cream.  which would yield 1/2 cup butter and 3/4 cups buttermilk.
  • If you do not have fresh cream, you can substitute with 3/4 cup milk or buttermilk from the store, and
    ​1 stick of butter softened.
  • I add about 2-4 cups of fresh ground spelt flour, you can use whole wheat, all purpose, or even try a gluten free variety of all purpose flour if you so desire!  I add enough to make a sticky dough ball.
  • 3 teaspoons of baking powder is perfect for one regular batch
  • 1/2 teaspoon of salt

Mix it all together and sprinkle the flat surface you will dump the dough onto with flour.  Keep sprinkling flour over the dough and folding it over and over until you have a nice dough that is not sticky.  Roll or pat out to about 1/4 inch thickness.  Cut out the biscuits and place them onto a cookie sheet.  Preheat the oven to 400˚F  and bake the biscuits for 10-15 min. or until you notice they are golden brown and ready to enjoy!

You can add butter and jelly for a nice treat or gravy.  I made a nice chicken pot pie gravy to ladle over the biscuits for lunch one day.  It was really tasty!

Chicken Pot Pie gravy 

  • 1 pound diced and cooked chicken breast
  • 1 small bag of frozen mixed veggies
  • 4 cups of milk
  • 1 small onion diced
  • Season with onion powder, salt, pepper

Thicken with a little corn starch with water.  I use about 1/4 cup corn starch with 1/4 cup water and mix in as the gravy is at a rolling boil.  Serve over the biscuits for a delicious lunch!

0 thoughts on “Making Fresh Buttermilk Biscuits

  1. O they are my favourite. Thank you for sharing. We South-Africans make Buttermilk rusks, but we dry the biscuits out and dip it in koffee or tea when eaten.
    I love the Buttermilk Biscuits you make, they are very tasty and creamy. I can eat them every meal. I only got to know it through your blog, what a winning recipy. Thank you Erin.

  2. Gidday Erin. That looks so yummy!! It seems so “Southern” to eat biscuits and chicken like that . Never eaten anything like that here in Australia , when we eat biscuits we have them with a cup of tea:). How nice eating your own home grown food as you do, you really are a clever girl!! Your little videos are great to watch , cooking or cleaning up they are all fun. xo vicki

  3. They look totally scrumptious!!!!! 🙂 My Mom makes awesome flaky biscuits like that and then she makes pepper gravy with ground beef to put over the top! Yummy! I’m gonna have to try making these! thanks—-

  4. Erin,
    I am a visual person and I really enjoy your videos. Thank you for making another one. I love the happy music that you have chosen as well. I use Spelt a lot and I like how it is easier on our tummies. Your house is so beautiful! I will have to try the Chicken Pot Pie gravy. I never thought of upside down Pot pie. See how your videos inspire? 🙂
    Many Blessings to you!
    By Grace Alone,

  5. I love watching your videos and really appreciate you’re blog. I also loved your book (I asked for it for mothers day this year 🙂 and feel that God has totally used you to bless me and many others I’m sure! You are so encouraging and joyful! Thank you for the videos and the like 🙂 God Bless

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