Sunday, February 14, 2016

Buttermilk Biscuits from Blue Jean Chef.

Easy Buttermilk Biscuits from Blue Jean Chef

I love homemade Buttermilk Biscuits. This recipe is easy and looks delicious. I'm simply posting a link to the original video and recipe. You don't have to be afraid of biscuits anymore. I just received the video from a friend.

If you don't want to make them by the video, I've posted the recipe on the Blog under "Easy Biscuits".

Peace in the Kitchen!


  1. put the recpies for buttermilk biscuit so we can write it down

  2. are you unable to watch the video?

  3. You can search the recipe on the Blog under Easy Biscuits.

  4. no ma'am, a search just brings me back to here.

    1. I don't know what device you're using to bring up the blog but the search engine is working. Just so you aren't confused again, I've posted the recipe below so you can see it.

  5. Easy Biscuits

    Here's what you'll need:
    Preheat the oven to 425 degrees.
    1 - 8" X 8" Cake Pan lined with Parchment Paper, hanging 1" over 2 sides and well buttered.
    1 Sheet Pan
    Melted Butter, set aside.
    Additional Flour, (1C)
    Butter, Maple Syrup or Gravy to serve with them.

    In a Large Mixing Bowl:
    2 1/3 C Self Rising Flour
    8 tsp Sugar
    Whisk well.

    8 TBS Frozen Butter (1 whole stick) Grated on a Box Grater. ( Grate it directly into the bowl).
    Stir gently with a Wooden Spoon to Coat all of the Butter.

    1 1/3 C Buttermilk
    Gently stir just to combine. (don't over mix the dough)

    On the Sheet Pan:
    Add additional 1C of Flour and shake it to distribute evenly just to cover the pan.

    Use a Wooden Spoon or a Silicone Spatula and scoop even sized
    portions of the Dough onto the Sheet Pan. Remember that you'll need 16 portions. (only place 6 portions at a time on the Sheet Pan.)
    Avoid having them touch each other.
    Gently shake the pan.

    Pick up the Biscuits, one at a time and gently toss them back and forth in the palm of your hand. (have your hands floured)
    Place them in the Pan, close together so they touch each other.
    You should be able to get 16 Biscuits in the Pan. (4 X 4 rows)

    Bake 25 minutes.
    After 25 minutes, brush with reserved Melted Butter.
    Return to Bake for an additional 5 minutes.
    They should become Golden Brown.

    Remove the Pan, lift the Parchment Paper, transfer it to a Flat Surface.
    Break the Biscuits apart.
    Serve hot with Butter, Maple Syrup, or Gravy.

    Peace in the Kitchen!