Eat | The Best Ever Buttermilk Biscuits

As we were indulging in a delivery meal from one of our local favorite restaurants, Southern Social, and devouring their craaazzyy good deviled eggs, the man of the farm said, “I don’t even like deviled eggs but these are the best ever.”

We started thinking of beloved comfort foods and reminiscing over favorite meals that would be fun to recreate. We already have a few that I would place firmly in the winner’s circle; meatballs, pancakes, massaman curry, a mean peanut butter chocolate chunk cookie…

And so an idea for a quest was born. I’m on a mission to find the BEST EVER recipes of classic dishes. Starting with the Best Ever Buttermilk Biscuits.

I grew up with biscuits as a household staple, made by my proud southern mama who never makes the same recipe twice. I’m attempting four different recipes in the hopes of finding a standout. Who will win? Will one of them come close to perfection?! The contenders:


click to go directly to the winner of the BEST EVER BISCUITS



  • 2 cups (10 ounces) all-purpose flour, plus 1/4 cup more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick (4 ounces) unsalted butter, frozen
  • 1 cup buttermilk


  1. Heat the oven: Arrange a rack in the middle of the oven and heat to 450°F.
  2. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
  3. Grate the butter: Place a box grater over a small piece of parchment paper. Grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces.
  4. Add the butter to the dry ingredients: Use the piece of parchment paper to transfer the butter to the dry ingredients. Use your fingers to sift the butter into the flour and break up any clumps of grated butter.
  5. Mix in the buttermilk: Pour in the buttermilk and beat it in with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.
  6. Fold the biscuits: Transfer the dough to a lightly floured cutting board. Pat the dough into a 1-inch-thick rough rectangle. Sprinkle the dough with a little more flour, if needed.
  7. Fold the dough in half from top to bottom, then pat it back down into its original shape.
  8. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.
  9. Cut the biscuits: Pat the dough into a 1-inch thickness. Use a 3-inch round cutter to cut the dough into 6 biscuits. If you don’t get 6 the first time around, refold and pat down the excess dough and cut more as needed. Discard the scraps of leftover dough.
  10. Bake: Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other, but not the sides of the pan. Put the skillet in the oven and increase the oven temperature to 500°F. Bake until the biscuits are golden-brown, 15 to 18 minutes.
  11. Serve: Remove the skillet from the oven and immediately remove the biscuits from the pan to a clean tea towel.


I think perhaps she overcomplicates this a bit but you won’t be sad eating these.

  • The 8 folds seems to be my preferred way to biscuit. Don’t roll them, don’t fold 4 times or 6 times. Eight. She wins in that category.
  • I didn’t hate the concept of frozen butter or grating it in, but I don’t think it’ll ruin your biscuits if you didn’t do either. The parchment paper is wholly unnecessary, as is a wooden spoon. (I prefer a spatula btw)
  • I also don’t think you need to raise the oven to 500.



  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, chilled
  • 2 tablespoons unflavored shortening, chilled
  • 1 cup buttermilk, chilled


  1. Heat the oven to 450°F.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
  4. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Serve hot.


My first impression upon first bite is that these were pretty close to ideal. I liked the height, I liked the fluffiness. They needed more flavor but like Carrie’s below, I think they’re just a little light in the pants in the butter department. The next time I made them I added 2tbs butter and butter brushed the tops of the biscuits two minutes prior to the end of baking. That definitely helped.

  • Close!
  • Hubby said, ‘but there’s no difference between the top of the biscuit and the insides.’
  • Needs more butter / flavor
  • I probably made taller than recipe called for but loved the height
  • A little too dense for me after they had cooled. When hot I didn’t notice as much



  • 2 cups (240 grams) White Lily Self-Rising Flour, plus more for dusting
  • 4 tablespoons (56 grams) salted butter, room temperature
  • ¼ cup (56 grams) cream cheese, softened, cut into cubes
  • ¾ to 1 cup (180 to 240 grams) whole buttermilk
  • 1 tablespoon (14 grams) salted butter, melted


  1. Preheat oven to 450°F. Lightly grease a baking sheet.
  2. In a large bowl, combine flour and room temperature butter, using your fingers to break up the butter. The result should resemble grated Parmesan.
  3. Add cream cheese, using your hands to mix it in, leaving a few larger pieces. Add buttermilk, and stir until dough is sticky and wet but not sloppy. (All flour should be incorporated.)
  4. Turn out dough on a lightly floured work surface. Dust the top of dough with flour, and roll to 1½-inch thickness. Using a 2-inch round cutter, cut dough. Arrange biscuits, with edges touching, on prepared pan. Brush with melted butter.
  5. Bake until tops are golden brown, 16 to 18 minutes, rotating pan halfway through baking. Let cool on pan on a wire rack for 5 minutes. Serve warm.


There are a few things about this recipe that confuse me to my biscuit-loving core. Room temp butter?? Only 4tbs?? No folding? What the heck is happening. Those lapses aside, I’ve had her biscuits from Callie’s Hot Little Biscuit and was willing to give it a try in the name of science, I mean baking. My notes right after cooking:

  • Definitely needs some baking soda and powder. I ignored instructions and added 2tbs baking soda and the 1/4 baking powder. Probably will do the full 4 of the soda next time, they did not rise as much as I’d like
  • Also added a few cranks of salt
  • I think melted butter should go on a few minutes before the end, not on raw dough
  • Was the wettest of all my doughs
  • Dense, has more the interior consistency of cheddar bay biscuits
  • Is she crazy using room temp butter? Sacrilege. I couldn’t bring myself to do that and chopped my cold butter and mixed in with fingertips at the same time as cream cheese
  • Baked full 18 min on 450



  • 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
  • 14teaspoon baking soda
  • 1 tablespoon baking powder (use one without aluminum)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold *BROTHER ALTERATION – Use 1 whole stick of butter, frozen
  • 1 cup buttermilk (approx)
  • BROTHER ALTERATION – add a smidge sugar


  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal.
  4. If using a food processor, just pulse a few times until this consistency is achieved.
  5. Add the buttermilk and mix JUST until combined.
  6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  7. Turn the dough out onto a floured board.
  8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  9. Use a round cutter to cut into rounds.
  10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  12. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  14. Do not overbake.
  15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  16. The dough must be handled as little as possible or you will have tough biscuits.
  17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
  18. You also must pat the dough out with your hands, lightly.
  19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.


These are actually my brother’s notes:

He says, “Its all about the technique, cold butter. Minimal handling. The secret is that it you have to use food processor, frozen butter, not too moist, hand knead and pat into a flat round for cutting biscuits. Use biscuit cutter. The food processor is so much better, cuts butter into flour really well and then a few pulses with buttermilk in it and dump onto board and kneed/fold with hands to finish mixing dry bits at bottom.”

He’s not wrong. Minimal handling and keeping the butter cold does help produce a fluffier biscuit. This was my standard recipe… until now.


And we have a winner!

If you made it through all of this, you may not be surprised to learn that our best biscuit winner is made from a combination of these stellar recipes. Not that I’m a food blogger by any stretch, but generally when developing recipes I wouldn’t think to show you all the previous iterations – just get to the good stuff. That’s what we’re all here for. But I thought some of you, like myself, might be on a similar journey to biscuit-dom. Everyone has different preferences for biscuits; slightly crunchy sides, tall and light, dense and small. So I wanted to let you benefit from my trials and comparisons in the event your idea of ‘best ever’ varies from my own.

To me, the Best Biscuit Ever has a light and fluffy interior, a crispier top, a good heaping of butter and a touch of saltiness. I want to be able to eat it with sausage gravy but also to want to enjoy it solo. It should be the star, not an afterthought. This winning recipe I couldn’t take a photo of the whole batch because I was eating them so ravenously. BINGO!


  • 2 cups All Purpose Flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt (by preference)
  • 5 tablespoons salted butter, cold
  • 3 tablespoons cream cheese, cold
  • 1 cup whole buttermilk, cold


  • 1 tablespoon salted butter, melted to brush on tops
  • Crisco or butter to grease skillet, dusting with flour is acceptable too
  • Cast iron skillet
  • 3” biscuit cutter


1. Preheat oven to 450 degrees and lightly butter/grease/flour dust a cast iron skillet. Lightly flour a large cutting board.

2. Whisk together dry ingredients in a large bowl.

3. Touching and handling the butter as little as possible, cut cold (or frozen) 5 tbs butter into small pieces and add to dry ingredients.

4. If using stick cream cheese, chop as you did the butter. If using softened cream cheese, simply scoop out 3tbs, and add to dry ingredients.

5. Mix all ingredients with the tips of your fingers, breaking up the cream cheese and butter into small bits. The mixture will look like coarse sand.

6. Make a well in the center of your mixture and add 1 cup cold buttermilk. Mix with spatula until just combined. Mixture will be fairly wet and sticky.

7. Form your dough into a ball and scoop up any remaining bits of batter from the bowl.

8. Turn your dough out onto the floured cutting board. Lightly flour your hands and proceed to pat the dough into a long 1/2” thick rectangle.

9. Fold the dough over on itself 6 times. Pat down slightly between folds. I like to let the folded dough rest just a few minutes.

10. Pat dough out gently into a 1” thick rectangle or circle (your preference) and use your biscuit cutter straight up and down cut biscuits (I usually get five and then reform dough for one leftover soldier). Place biscuits touching but not cramped in cast iron skillet.

11. Cook at 450° for 18 minutes, turning the pan halfway through.

12. Brush tops with melted butter with three minutes left to cook.

13. Remove from oven and place in tea towel lined dish, cover until ready to serve.


  • Use a good butter. BUTTER MATTERS. Use a high quality salted butter. These are a few of my favorites.
  • Salt to your taste. Some days I want a little less salt, some days I want more. If you are not brushing the tops with salted butter, be sure to use full 3/4 tsp.
  • Handle the butter efficiently. If you want to freeze your butter and grate it, it won’t hurt! If you want to use a stand mixer, go for it! Handling the butter efficiently helps to not break down the fats and gives you a good fluffy biscuit, but I don’t know that any of the tricks make an absolute world of difference. Just don’t be a ninny when handling the butter. Get the job done as quick as you can.
  • Use a cast iron skillet. That’s all.
  • Do NOT use a rolling pin. Rolling the dough will compress it beyond fluffy repair. Gently, quickly pat your dough out to desired shape or thickness. No beating required.
  • Use a biscuit cutter. I use an old 3” biscuit cutter but if you prefer a smaller biscuit or need to make your batch feed more than six people, a 2” will do just fine. Be sure to cut and remove the biscuit directly straight up and down.

Eat | Crockpot BBQ Chicken & Easy Coleslaw

Some days you just need something seriously easy to cook after a long day in the barn. Enter the world’s easiest Bbq chicken + the world’s easiest coleslaw. Add a little veggie and you’ve got yourself a tasty treat.


  • 1 16oz bag of premixed coleslaw
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

In a bowl, stir the mayonnaise, vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. In a larger bowl, add shredded cabbage and carrots. Pour dressing over and mix well.

Slow Cooker BBQ Chicken:

  • 2-3 lbs chicken breast
  • 2 jars of your favorite bbq sauce, I love Sonny’s golden
  • Hawaiian slider rolls

Ok are you ready for the easiest recipe ever? Plop chicken into crockpot. Pour jar of sauce over said chicken. Set to high and cook for three hours. Forget you were cooking and come back to house to yummmmyyyy scents wafting through the door. Transfer chicken to skillet, shred with fork, pour sauce over chicken to your moisture preference, cook for a few minutes until sauce caramelizes slightly. Serve on Hawaiian rolls with a dollop of coleslaw.

EAT | Pot Roast

Hey Barn Babes!

We have a little something different for you today. We’ve been sharing recipes at the barn and I thought, why not share with all of you as well?! A little different than clinic notes and horses for sale, but hopefully one of these dishes will bring a little fun to your day.

So today enjoy this delicious pot roast recipe that we’ve tweaked from Cafe Delites (originally recipe here:


  • 1 tablespoon olive oil
  • 4 pounds chuck roast, boneless and trimmed of excess fat (I used a top round because I wanted a lean meal)
  • 2 yellow onions chopped
  • 8 cloves garlic minced or smashed with the back of a spoon
  • 1 pound baby potatoes halved
  • 4 large carrots, cut into 1 to 2 inch pieces
  • 1/4 cup balsamic vinegar (splurge on the good stuff, it makes a difference)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons crushed bouillon (or one packet)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 – 2 cups reduced-sodium beef broth
  • 2 tablespoons plain flour 
  • 2 tablespoons fresh chopped parsley, to serve


  • Preheat oven to 350°F (175°C).
  • Season roast all over with a good amount of salt and pepper.
  • Heat oil in a dutch oven or oven-proof pot over medium-high heat.
  • Sear roast until brown on all sides, anywhere from four to ten minutes per side.
  • Transfer roast to a plate.
  • Sauté 2 chopped onions onions until transparent, then add 8 cloves minced garlic and cook for 30 seconds until fragrant.
  • Add 1 cup stock and 1/4 cup balsamic vinegar to deglaze your pan, scraping up any browned bits.
  • Whisk in the 2 tablespoons of flour and let cook for about 4 minutes (don’t worry about any lumps, they will cook out).
  • Add the potatoes, carrots, 2 tbs mustard, 1 tbs brown sugar, 2 tsp thyme and 2 tsp bouillon. Season with salt and pepper to taste. Stir about.
  • Transfer roast back into the pot.
  • Bring to a simmer, cover with lid and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
  • Transfer the roast, carrots, and potatoes to a warm plate.
  • Cut the roast into thick slices, and serve with the vegetables. Spoon pan juices

I served with a salad but would be great with grits too mmmm. Or fresh crispy green beans!

The original recipe called for celery which I would omit when cooking again, and I had given all the big carrots to the horses so I used carrot chips but for sure use the proper carrots if you can. The flavor is perfectly decadent without being too much. And there’s basically nothing ‘bad’ in the dish so it was nice to have a comforting treat without being too rich! Five stars.

EAT | Easy Pecan ChIcken

The other day I commented to a friend about how the smell of pecans roasting made me nostalgic for the holidays, though it was a balmy 98 degree Florida summer day. I was making pecan chicken because it was too hot to stand at the grill and I shared the recipe with her when she said she needed something new to cook. Her response was, “well, that’s easy.”

It’s almost too easy to share on the interwebs but maybe you need ‘too easy’ in your life today. Maybe we all earned something that is equal parts easy and awesome. So here’s the easiest most delish baked chicken you ever did meet.


  • 1.5 lbs Fresh chicken breast
  • 1/2 lb pecan halves
  • 1/2 cup plain breadcrumbs
  • 2 eggs
  • Salt to taste


  1. Food processor the pecans until they are quite fine with some mixed bigger bits. (Don’t have a food processor? No biggie just chop til ya drop. They turn fine quite easily)
  2. Add 1/2 cup plain breadcrumbs and about 10-15 cranks of sea salt to your pecans and place in a dish for chicken dunking.
  3. Pound or slice your chicken into thinner pieces.
  4. Dip each piece of chicken in your egg wash then coat with the pecan mixture.
  5. Place on a baking sheet (with a raised baking tray for best results)
  6. Cook for 40 minutes at 380 degrees.

I told you it was easy.

ps: I love pecans and I love honey mustard. I oodly love this Terrapin Ridge Farms Pecan Honey Mustard. You can make this chicken as fancy as you want, or enjoy them finger-style like I did yesterday. Yum.