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LunaGrown Buttermilk Biscuits

LunaGrown Buttermilk Biscuits

LunaGrown Buttermilk Biscuits

Buttermilk biscuits with strawberry jam

LunaGrown’s Favorite Buttermilk Biscuits

Food history always amazes me. Also it expands my appreciation for the food and the recipe itself. So before we get to the buttermilk biscuits recipe, lets look into the past and find out how biscuits came to be.

Long ago when armies and explorers traveled by sea, in order to eat they would have to bring on their journey a chef and cattle so that the meals were fresh. Remember there was no refrigeration then. This was expensive and took up a vast amount of room. It also shortened the voyage as food supplies had to be replenished. This led many to adopt the style of hunter-foraging.

The introduction of baking cereals and creating flour provided a more reliable and nutritious food source. From the early Egyptians through the Roman empire we find recipes for baked biscuits, and flat breads. As these items were usually packed for sea voyages they were created extra hard, as moisture is abundant at sea and we all know moist bread gathers mold quicker. Biscuits were often baked four times and could last for years if properly stored.

shop buttonBiscuits were usually served with brine, coffee, or another liquid warmed in a skillet. Hence biscuits and gravy. During the Spanish Armada the royal navy’s daily rations per sailor were one pound of biscuits and one gallon of beer. This remained the staple ration for military voyages until the introduction of canned goods in 1847.

Now there’s some cool history to discuss over your biscuits and jam.

Buttermilk Biscuits
Cook Time
15 mins
Total Time
15 mins
Author: LunaGrown Jam
  • 2 cups flour
  • tsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp soda
  • 6 Tbsp butter Not soft!
  • 1 cup buttermilk
  1. Combine all dry ingredients and mix well
  2. Cut butter into chunks and slice into your dry mixture creating a flake like mixture
  3. Add 1 cup of buttermilk *
  4. Mix to create a sticky dough and layout on a floured surface
  5. Hand pat the dough to about 1/2 inch thick and fold it in on itself. Remember to lightly flour as you do so. Repeat this set at least four times. Leaving the final dough thickness at around 3/4 inch.
  6. Cut dough with a circular object and place next to each other on a baking sheet
  7. Bake in pre-heated 350° oven for 15-20 minutes or until tops are lightly golden
  8. *Buttermilk can be created by combining 3/4 cup of whole milk and 1/4 cup of lemon juice or white vinegar. allow this to sit for 5 minutes without stirring. Then use.

The earliest sweet biscuit to date would be what we know as “Gingerbread” created by the Persian Empire, and introduced in France around 995.

American biscuits are usually browned on the outer edges and softer in the center. Historically served with an evening meal, or with breakfast with molasses or fruit preserves.

#biscuits #buttermilkbiscuits #gourmetjam

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