Biscuits in the south are a tradition and our buttermilk sugar biscuit is our version of the southern classic.
It seems that every household in the deep south has their own special recipe for biscuits. Our house is no different.
Nothing gives me more joy on a Saturday or Sunday morning than whipping up a batch of buttermilk sugar biscuits for breakfast.
My wife and I have worked on our own recipe for the past few years. We could always make a solid biscuit, but it was never exactly what we were looking for.
We have tried traditional southern biscuit recipes, buttermilk biscuits, and cream biscuits.
Cream biscuits were our jam for a while, but we finally came across a buttermilk biscuit recipe that was also the cat’s meow.
We could never decide on which recipe to make for breakfast, so we combined them!
Through experimentation, my wife and I were able to combine the best of both cream biscuits and buttermilk biscuits.
These are best straight from the oven slathered in butter.
Sometimes Grape Jelly makes its appearance too.
Store leftover biscuits in an airtight container, give it a 15 to 30 second warm-up in the microwave if you want them warm.
You can also freeze extras in the same method you already freeze any bread kind of foods.
If microwaving from a frozen state, wrap it in a paper towel and microwave for 30 seconds.
Check to see if it is warm enough and add another 15 to 30 seconds if necessary.
Even though Buttermilk Sugar Biscuits is one of my favorite weekend pleasures, sometimes I want something a bit more substantial.
Those weekends Fluffy Maple Vanilla Buttermilk Pancakes make an appearance.
Serving Size: 1 Biscuit
Amount Per Serving:Calories: 173 Total Fat: 7.4g Saturated Fat: 4.6g Cholesterol: 19mg Sodium: 310mg Carbohydrates: 23.6g Fiber: 0.7g Sugar: 3.7g Protein: 3.5g
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