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West Virginia Buttermilk Biscuits

Big, thick biscuits perfect for gravy or as a sandwich

Course: Breads, Breakfast
Cuisine: American, West virginia
Keyword: biscuits, butter, buttermilk, flaky
Servings: 12 Biscuits
Author: HelenFern
  • 4 cups self rising flour
  • 1 cup cold butter (2 sticks)
  • 1 cup buttermilk (may not need it all)
  1. Cut the cold butter into small pieces and, using a pastry cutter, blend it into the dry ingredients until it looks like cornmeal.

  2. Slowly pour in the buttermilk - just enough to make a soft dough.

  3. Turn the dough out onto a floured surface and roll to about 1/2 to 3/4 inches thick. 

  4. Using a large cup or biscuit cutter, cut biscuits into rounds. Gently roll any remaining dough into a flat ball.

  5. Place them on a cookie sheet close to each other.

  6. Bake at 375° until they are golden brown on top, about 15 to 20 minutes. 

  7. Brush the tops with melted butter and keep warm until you are ready to serve them (or refrigerate and re-heat later).

Recipe Notes

You can make your own self rising flour.

1 cup of all-purpose flour sifted with 1-1/2 teaspoons baking powder and 1/4 teaspoon of salt. 

For this recipe you'd mix a teaspoon of salt and 2 Tablespoons baking powder with the 4 cups of flour. Be sure to sift it so it's well blended.