Published November 23, 2016 - Last Updated February 8, 2021
By Kelly Jaggers
By Kelly Jaggers
Flaky Buttermilk Biscuits – Recipe for tender, flaky biscuits. Great for preparing ahead and enjoying later! Time-Tested Recipe.
My friend Kelly Jaggers is back with another wonderful family recipe! Her nostalgic memories behind this recipe, beautifully expressed, make it taste even sweeter.
My Aunt Ruby lived a long and amazing life. She was a hard worker, devoted daughter, mother, and grandmother, and she was the best Aunt a girl could ask for. In many ways she was more of a grandmother to me, willing to put up with my shenanigans as a child with a smile and a thick slice of cake. Some of my fondest memories growing up are at Ruby’s kitchen table, listening to her stories as she made pickles or worked on dinner.
When she was near the end of her life she was bedridden, so when I would go and visit her I would make her all of her favorite foods to keep her spirits up. She particularly loved my buttermilk biscuits. She said they reminded her of her childhood on the farm, a time when she was very happy, so I was glad to make them for her. I would even make an extra batch or two and stash them in the freezer so my cousin could bake them for her after I had returned home.
Ruby had a massive stroke a few weeks before she passed away. I went for a final visit with my mom to say goodbye. My cousin pulled me aside and said that Ruby was not eating much, but she would eat the biscuits I made for her. I immediately went to the kitchen and made a couple of batches so she would have them for her. She held on for another week – just long enough to eat most of the biscuits I made her. I can’t make a batch of biscuits now without thinking of her and how much she loved them. It is bittersweet.
Ruby’s favorite biscuits are very easy to make. They bake fluffy and tall, you can pull them apart into layers, and they freeze like a dream! I like to make a couple of batches, cut them out, and then freeze them before baking. Once frozen I put them in a resalable bag and I have biscuits for any day of the week. To bake from frozen just pop them on a parchment lined sheet pan and bake for about 20 minutes at 350°F.
The secret to super flaky biscuits are simple. It comes down to butter, technique, and a good rest in the refrigerator.
Butter is my fat of choice for biscuits, but you can easily substitute vegetable shortening for all or part of the butter if you prefer. The method does not change if you change the fat. The only real difference is the biscuits will not be quite as crisp on the bottom, but they will still be tender, fluffy, and delicious!
These are great for breakfast with some jam and butter (my Aunt Ruby’s favorite way to eat them), or wonderful alongside dinners like pot roast, chicken fried steak, or roast chicken. I even like these for lunch made into little sandwiches with meat and cheese.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Kelly Jaggers shares her family recipes and delicious food photography with ToriAvey.com. She is a cookbook author, recipe developer, food photographer, and founder of the recipe blog Evil Shenanigans. She is the author of The Everything Pie Cookbook, Not-So-Humble Pies, and Moufflet, and she is the food stylist and photographer for Martha Pullen’s Southern Family Cookbook and The Big Book of Martinis for Moms. More here...