‘Christmas Clouds’ is what we call these biscuits—light, fluffy, and always in demand at the table.

In the heart of the Midwest, where the fields stretch far and wide, there’s a tradition of gathering around the kitchen table for a meal that warms the soul. Buttermilk biscuits have been a staple in our family for generations, a recipe passed down from my grandmother who learned it from hers. These biscuits are more than just a side dish; they’re a connection to our roots, a reminder of simpler times when the kitchen was the heart of the home. Making these biscuits is like taking a step back in time, where the aroma of fresh-baked goods filled the air, and every bite was a taste of love and tradition.
These buttermilk biscuits are a versatile delight, perfect for any meal of the day. In the morning, they pair beautifully with a dollop of homemade jam or a drizzle of honey. For lunch or dinner, serve them alongside a hearty stew or a classic chicken and gravy. And don’t forget, they’re just as delightful with a simple pat of butter, allowing their rich, buttery flavor to shine through.

Southern Buttermilk Biscuits
Servings: 12 biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, chilled and cubed
3/4 cup buttermilk
Directions

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