BUTTERMILK BISCUITS..and failed fried chicken!

Okay….so I have a grandson, Wyatt. Absolute love of my life, can’t get enough of him, and he loves my pancakes! He stayed with Mimi and Pops so Mom and Dad could have some adult time. I love it, however dinner with an 8 year old can be a challenge. So doesn’t every child like chicken tenders? I think so, seems like that’s  what they always ask for when they go to Mickey D’s, and oh, don’t forget the toy! So I decided, chicken tenders it is, with a salad and some oven fries.

I saw Trisha Yearwood make fried chicken sandwiches on TV with her Momma’s white gravy. It looked good and I figured, this is a Southern gal, why not. I made my own buttermilk biscuit recipe, they turn out perfect every time. I did not make the gravy, I was more interested in this amazing looking fried chicken.

With recipe in hand I did exactly what it said! My chicken was beautifully browned but just did not have that crunch. In fact, it tasted like chicken wrapped in pancake batter. It tasted okay but definitely did not rival any fried chicken I have made before. So, back to my original oven fried chicken which has amazing crunch and, it has to be said, it’s a healthier way to eat fried chicken.

Anyway, that’s what cooking is all about right? Variety and finding that perfect recipe! I am posting my Buttermilk Biscuit recipe. I hope you try it!


  • 2 C all purpose flour
  • 1/4 tsp baking soda
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 6 Tbsp butter, cold and cubed
  • 1 C buttermilk
  • 1 Tbsp butter, melted
  • Flour for dusting your bread board
  1. Preheat oven to 450
  2. In a medium bowl and using a wooden spoon, combine all dry ingredients
  3. Using a pastry blender or large fork, add butter cubes into the dry ingredients. Blend, without over blending, until the dry ingredients resemble course meal.
  4. Add the buttermilk slowly, and stir with a fork until the mixture is just combined. It will still be somewhat dry but should hold together when pressed.
  5. Dump the mixture out onto a slightly floured board.
  6. Using your hands, gently pat the dough out until it is approximately 1/2 inch thick. DO NOT over handle the dough and do not use a rolling pin…simply flatten the disc out with your hands.
  7. Starting at te very edge, use a round cutter and cut the biscuits. DO NOT twist or turn the cutter, cut straight down and remove. ( This makes 6-10 biscuits depending on the size of the cutter you use.)
  8. Place the biscuits on an ungreased cooking sheet, with sides of each biscuit touching each other.
  9. Bake for 10-12 minutes or until slightly brown on top.
  10. Remove from the oven and brush with the 1 Tbsp of melted butter.
  11. Serve warm with butter and honey or whatever you fancy.



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