1960 Original Kentucky Buttermilk Biscuit

I once brought this over to a friend’s house where we’d meet for our monthly reunions. They’re a hit with my friends! The good thing about them was they loved to eat “everything with anything”! My biscuits were gone in the first hour. They ate them with jams, butter, maple syrup, and even bits of ham and bacon. You gotta love my food lovin’ friends!

I am one of those who try to substitute everything with the ingredients that I have on hand. And while they work on most dishes, they really don’t work with baking. Imagine how many kitchen disasters I ended up having just because I was trying to make biscuits with substituted ingredients. This recipe is a blessing, Christy!


½ cup Land O Lakes cold butter or margarine

2¼ c Gold Medal self-rising soft wheat flour

1¼ c Borden buttermilk (or whole milk with a tablespoon of lemon juice added)

flour for dusting

melted butter for brushing baked biscuits


Cut butter into ¼-inch-thick slices. Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a ¾-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to ½-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.

Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.



Quick Tip: Don’t over knead your dough!


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