The flavors of basil and garlic abound in this wonderful pasta sauce!

This creamy pesto pasta recipe is bright and zesty and just perfect for a quick meal! My favorite thing about pasta dishes is their versatility. I can’t count how many times I start with a basic recipe, then add fresh herbs and spices, and even different proteins and it totally transforms the dish into something new each time. One of my favorite addition is chicken.

 The salty sweet flavors of bacon mingled with the crisp and fresh taste of lettuce, and all the earthy fresh aromas a tomato offers an amazing flavor combination now enters this SAUCE…

And it’s these flavors that inspired me to throw them together in a pasta dish that is perfect for lunch, a picnic, or the perfect summer dinner on a hot day. I replaced the lettuce with Kale, but you could use spinach or another green easily.

All of this being said, I do get a lot of questions about bacon. Which type of bacon, precooked, crumbled, raw. I often select precooked bacon as it only takes a minute to heat up in the microwave and crisp well and it’s great for making the meal quickly. You can cook any bacon of your choice for this recipe. Take a look at my post on Baking Bacon in the oven here.

I love bacon and you can find more of my recipes with bacon below:

• Jalapeno Bacon Mac and Cheese my most requested recipe from my kids
• Maple Bacon Bourbon Chicken Legs Oh yea!
• Crack Chicken, a really fun hearty meal
• Cold BLT Pasta Salad with a homemade tomato mayo dressing
• BLT Cole Slaw perfect for a BBQ
• Baked Beans just about the BEST recipe ever, make on the stove, oven, or Instant Pot.

I love a good sauce!

And if it involves lemon, I’m all in.

Sauces have the power to transform a boring dish into something elegant and delicious. This sauce is so versatile, you can add in some marinara sauce if you’re looking for a creamy tomato-based sauce. If you want to take this sauce up a notch add in some grilled shrimp or chicken or pile on the broccoli… you’ll love it.

Buttermilk has a creamy tangy flavor, now add in some lemon and it’s the perfect sauce for someone who loves a powerful flavor. If you don’t like buttermilk, simply move on to another sauce recipe of mine here. I really love this tomato bisque recipe on pasta, give it a try.

This recipe was created with some extra buttermilk I had. I’m always looking to make things using what I have. I use buttermilk in Irish Soda Bread, Buttermilk Cornbread, Buttermilk Scones, and OMG these amazing Buttermilk Biscuits.

Now, this is for sure a buttermilk lover’s dream, if you don’t like buttermilk, check out one of my other pasta sauces here.

This recipe is great when you have plenty of buttermilk on hand and want to make something yummy with it. Who doesn’t love cornbread, right!

When I think of cornbread a few things come to find, the first three are chili, fried chicken, and BBQ…

Oh yes,

give me all the comfort foods.

I have always been a HUGE cornbread fan, I recall eating cornbread tops, (although I haven’t seen them in years… I sure would like to) I would eat for breakfast toasted with butter as a kid, seeing as I wasn’t a huge sweets person in the morning and I’m still not.

I would eat those or bagels everything bagels are my fav, but since moving cross country good bagels are hard to find so I try to find other items to eat now) or leftover pizza. Yeah, I love a good savory breakfast and if you do too you may also find a new favorite over on my Toast Overload breakfast post and another savory breakfast favorite of mine is this!

So the next time you’re looking to kick up things for breakfast, consider a slice of this easy buttermilk cornbread. It’s great topped with whipped cream cheese too. And don’t forget you can always drizzle it with honey if you like things on the sweet side.

And while we’re on the subject of breakfast be sure to check out my post on EGGS too.

Southern Buttermilk Biscuits are everything homemade comfort food should be.

They bake up tender and buttery. Perfect with jam, gravy, or just a pat of butter fresh from the oven!

Comfort can be spelled b-i-s-c-u-i-t-s, and this Buttermilk Biscuit Recipe will warm your heart and soul. Once you taste these light and fluffy biscuits you’ll never need another recipe.

I love biscuits, and when I’m in the South, I always want to stop and get them… they are everywhere… and although some are good, and some are better, I have had a few that are great.

And this recipe is GREAT!

One of my favorite places to visit in North Carolina is a little place called Biscuit King. And it became my mission to replicate their biscuits. I made so many batches trying to get this recipe as close to theirs as I could. And these are just like them! 

These tender buttermilk biscuits were not only a hit with everyone in my family, but I offered them up to taste testers, and the rave reviews came pouring in. Some thought I had added butter to them after they came out of the oven. I didn’t. This is simply the best buttermilk biscuit recipe!

I tested these biscuits several ways: plain served with toppings, and then as a sandwich with bacon, eggs, and gravy.
Some of my favorite ways to eat them is simply… with jelly,

or for a decadent and savory treat, piled high with bacon.

They also make great accompaniments to lunch or dinner.

I’ve served them with My Favorite Chili Recipe and they go great with this Instant Pot Pork Ribs. and it makes a great weeknight meal!

And if you like biscuits and gravy, my Ground Turkey Country Gravy is delicious on top of these. And how about dessert? Scones are essentially lightly sweetened biscuits, so once you’ve made a biscuit, you can make a scone too! My favorite is Cream Scones, and it’s a great starter scone if you’ve never tasted them. 

And oh if you can’t resist something sweet give this chocolate gravy a try, it’s fantastic.

 One of the great things about this recipe is it’s made with self-rising flour, this ensures a perfect rise every time and makes them soft in texture, light and so buttery and delicious. With this addition, your biscuits won’t be heavy, dry, or firm in texture but light and fluffy instead.

And there are a few steps you can take to make sure they come out picture-perfect:

• Sift the flour twice.  Measure your flour, then sift it two times to be sure it’s really light and fluffy, this will ensure your biscuit isn’t grainy and eliminates any little gritty rough pieces.
• Make sure your items are cold, like really cold. Don’t leave them on the counter before they are ready to be added.
  A tip would be to get them all prepped and pre-measured, then put them on a tray and place the tray in the fridge.  You don’t forget any item this way and they will all be cold and ready to go when you need them.

I have compiled a list of notes that are critical to producing the perfect biscuit. And some of my tips make throwing these together a lot easier too! 

• It calls for heavy cream and buttermilk. This is a recipe where I don’t recommend substitutes. I tried many times using different kinds of milk, including the vinegar and milk trick, and the end result was a tangy biscuit. So, for this one – no substitutions!
• With the butter, it’s much easier if you freeze it beforehand and then grate it using a cheese grater when you’re ready for it. You want all the wet ingredients to be as cold as possible. Here is the cheese grater I recommend, or if you prefer to cut in your butter with a pastry cutter, that’s fine too. I prefer the thin-wired kind of pastry cutter like this one.
• Mix gently (really gently). The more you mix the dough, the more glutenous it becomes which can make your biscuits tough.

There’s no need to knead! Or roll out the dough for that matter. Your hands will work perfectly, just pat the dough gently down for cutting. This step is important to producing a light and fluffy texture.

Do not twist the biscuit/cookie cutter when cutting the dough. Just push straight down for each biscuit. If you twist it, the biscuits will not rise the same. The highest rise is when they are cut straight down into the dough and lifted straight out. You want the high rise as this is part of what makes your biscuit fluffy! As far as the size of the biscuit cutter, I use a 3 ½ inch round cutter, like this one. Once baked biscuits will be 4” round.

Lastly, I use thick bakery-style sheets, for even baking. I also like the addition of parchment paper sheets. This prevents the bottoms of the biscuits from becoming too dark with a heavy crust on the bottom. It also allows the biscuits to rise evenly and not have a thick heavy crust on the bottoms.

And now, let’s get to it!

To begin, preheat your oven to 450° and line your baking sheet with parchment paper.

These next 3 steps will be put on a tray in your fridge to stay cold: 

• Grate the 6 tablespoons of butter with a cheese grater, this will allow the butter to distribute evenly when blending.
• Measure 3/4 cup buttermilk and ½ cup heavy cream.
• Measure 2 tablespoons shorteningPut all the items on a tray and place them back in the fridge.

Next in a medium bowl add flour salt and sugar and then sift the dry ingredients twice. BY doing this, you’ll deliver a light and fluffy biscuit without giant specs.

Now, grab your tray from the fridge, and using a pastry cutter, add the butter and shortening to the flour mixture. Cut it in until it resembles coarse crumbs.

Make a well in the middle of the flour mixture and pour the buttermilk and the cream in the center.

Slowly add the flour mixture to the center until the flour is all absorbed. I do not stir it fast, I gently fold in the flour, moving my fork around the bowl to combine the flour with the milk mixture. This takes a couple of minutes and will help the biscuits stay fluffy.

Now, flour your work surface and your hands, then turn the bowl over and place the mixture on top of the flour.  Pat into a circle (or rectangle), then fold it over a couple of times, pat down gently each time, until it’s smooth and blended. I fold mine 3 times over itself, and this proves to be perfect. Remember, if you overwork the dough, your biscuits will be dense and heavy. And no kneading!

If the dough feels too sticky, you may add a little flour. Your dough should be 1” thick when you’re ready to cut your biscuits.

Use a 3 1/2 ” round cookie/biscuit cutter and cut out 8 biscuits (cut as many as you can then pick up the scraps of dough and gently press them together until all the dough is cut into biscuits.

Alternatively, you can use a sharp knife to cut the biscuits into squares or triangles.

Remember not to twist the biscuit/cookie cutter when cutting the dough. Just push straight down for each biscuit. Place the biscuits on the parchment-lined baking sheets and press the center with your finger gently. This is so the biscuits bake up straight and don’t fall over crooked as they rise. They’ll all look the same, nice and round when baked.

Bake the biscuits for 10-12 minutes. The bottoms and tops will be firm and golden in color, a toothpick will come out clean when inserted into the center.

While the biscuits are baking, melt your butter in a dish and grab a pastry brush. Once your biscuits are pulled from the oven, brush the tops with the butter. It will soak into the biscuits as they cool.

Allow biscuits to cool for a couple of minutes so you can handle them.

Serve warm with bacon, jam, or whatever your craving is!

Discover the secret to tall, fluffy Southern Buttermilk Biscuits. Quick, easy, and irresistibly buttery—your new go-to recipe!

What does it mean to “cut in” butter?

The term means to work the two ingredients with two knives or a pastry blender/cutter until well mixed. This creates a flaky texture in pie crusts, cookies, and biscuits. To do this, hold the handle and press the blades of the pastry blender into the shortening while rotating your wrist from side to side, not twisting. Repeat this until all of the butter is incorporated. 

Can this dough be made ahead of time and stored in the fridge?

Ideally, it’s best made fresh and baked right away. However, you could store it overnight. I recommend cutting the biscuits out and placing them on their baking sheet and storing them this way in the fridge (covered). Storing the dough as a solid ball can result in a heavier biscuit.

If you don’t have a cheese grater, what’s the suggested way to cut the butter?

A cheese grater is a great tool to have for many cooking and baking reasons, however, you can simply cut your butter with a knife into smaller portions and then add them to your flour this way.

Bake the best Southern Buttermilk Biscuits—fluffy, buttery, and golden brown. Perfect for breakfast, brunch, or dinner. Easy recipe included!

OPTIONS: If you need a substitute for self-rising flour or buttermilk

If you don’t have self-rising flour, Use 2 cups all-purpose flour with 3 teaspoons baking powder (whisk well to combine)

If you need an option for buttermilk, use 3/4 cup whole milk (heavy cream, or half and half) and mix it with a tablespoon of white vinegar.

If you’re looking for a way to make biscuits simpler, fold the dough flat, form a large square, and cut the biscuits into squares. Keep your knife perpendicular to the counter so the scones have a nice firm line and bake high,

Print

Southern Buttermilk Biscuits

Tender Buttermilk Biscuits with a perfectly light texture great for breakfast, snacking and

Course Bread, Breakfast, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 6 tablespoons butter salted or unsalted, if using salted butter slightly reduce salt called for in the recipe to a pinch
• 2 tablespoons vegetable shortening
• 3/4 cup buttermilk I use reduced-fat buttermilk which is 2% milkfat
• 1/2 cup heavy cream
• 2 cups self-rising flour
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar

Additional flour for work surface

• Additional butter for topping after baked 1-2 tablespoons melted

Instructions

• Preheat the oven to 450°.
• Line your baking sheet with parchment paper.
• Grate the 6 tablespoons of butter with a cheese grater, this will allow the butter to distribute evenly when blending and you won’t have large chunks of butter and areas with very little butter.
• Measure 3/4 cup buttermilk.
• Measure 1/2 cup heavy cream.
• Measure 2 tablespoons shortening
• Put all the items on a tray and place them back in the fridge, so they are really cold when you add them.
• In a medium bowl add flour salt and sugar.
• Then sift the dry ingredients, twice. Yes, you want them light and fluffy and this will deliver a smoother biscuit without any grainy specs.
• Use a pastry cutter and now add the butter and shortening to the flour mixture and cut it in until it resembles coarse crumbs.
• Next, you’ll add the buttermilk and the cream, I make a well in the flour mixture and pour those in the center.
• Then slowly add the flour mixture to the center until the flour is all absorbed. I do not stir it fast, I gently fold in the flour, moving my fork around the bowl to combine the flour with the milk mixture. This takes a couple of minutes and will help the biscuits stay fluffy.
• Flour your work surface and your hands, then turn the bowl over and place the mixture on top of the flour and pat into a circle (or rectangle), then fold it over a couple of times until it’s smooth and blended. I fold mine 3 times over itself.
• This dough is light, you don’t want to overwork it or the biscuits will be dense and heavy.
• You don’t have to “knead” this dough, just fold it over itself and pat it into place a few times.
• Add a little flour if needed so the top isn’t sticky.
• You’ll want your dough to be 1″ thick, just pat it into place.
• Use a 3 1/2 ” round cookie/biscuit cutter and cut out 8 biscuits (cut as many as you can then pick up the scarps of dough and gently press them together until all the dough is cut into biscuits.
• Do not twist the biscuit/cookie butter when cutting the dough. Just push straight down for each biscuit. If you twist it, the biscuits will not rise the same. The highest rise is when they are cut straight down into the dough and lifted straight out.
• Place the biscuits on the parchment-lined baking sheets and press the center with your finger gently, so the biscuits bake up straight and don’t fall over and go crocked. They’ll all look the same, nice and round when baked.
• Bake the biscuits for 10-12 minutes, the bottoms will be firm and golden in color, a toothpick will come out clean when inserted into the center and the tops will be firm and lightly golden in color.
• While the biscuits are baking, melt your butter in a dish and grab a pastry brush and brush the butter over the tops of the biscuits, as soon as you take the tray out of the oven, the butter will soak into the biscuits as they cool.
• Allow biscuits to cool for a couple of minutes so you can handle them.
• Serve warm.

The post The Best Southern Buttermilk Biscuits (Soft Layers & Golden Tops) first appeared on Created by Diane.

These are classy and sweet, and completely no hassle – if this cupcake were a man, he’d be perfect. And it’s a great addition for an afternoon tea, graduation or celebration of any kind.

The use of Buttermilk adds great flavor and texture, keeping this charming treat moist and not a bit dry or crumbly.

And capping it off is the whipped topping which is slightly sweet with a hint of cream cheese flavor that’s not overpowering, allowing the cupcake and topping to blend perfectly.

Because this whipped topping is stabilized, it won’t go flat and will keep for a couple of days in the fridge – it would be a delicious alternative topping for any of my pancake recipes or as a topping on my Mexican Hot Chocolate Cupcakes.

Continue reading: Buttermilk Cupcakes

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Cornmeal is used in a variety of ways, and I love it in almost any array of baked goods including cornbread made with home-crafted honey butter.

A highly accessible grain in America, it was the “flour” of choice, and in the south, it was a staple. Some believe the name Hoe Cake came from the idea of cooking corn cakes right on the back of a Hoe over hot coals, making it a convenient food for people working in the fields. Others say its roots are in mid-1600 England, where the word Hoe was synonymous with griddle.

Whatever, the real story is, they are delicious and can be eaten savory or sweet, which means no one’s cravings are left out.  With my addition of whole pieces of corn, they are perfectly seasoned and moist, with the buttermilk giving them a little tang. And unlike their heavier historical counterpart, they are light and fluffy!

Continue reading: Cornbread Pancakes

The post Cornbread Pancakes first appeared on Created by Diane.

These buttermilk scones are so moist and taste amazing right out of the oven that you’ll have a hard time waiting for them to cool off a bit until you can start to devour one!

They are sure to become a breakfast staple or anytime snack as they are so easy to make and are quite irresistible.

There are so many reasons this recipe is so GREAT

1. let’s start with that they taste great, a delicious flavor and I give you some options to change up the flavor below
2. they have a fantastic texture, they are SO tender and soft, the buttermilk is the true winner here.
3. did I mention this is a small batch recipe, which means you can make them in any amount you need, but if you’d only like a few and not have leftovers for days THIS will become your go-t0 recipe!

Continue reading: Buttermilk Scones – Small Batch

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Easy to whip together, with a glaze that’s a cinch to make and looks beautiful all on its own with the help of a few fresh blackberries, this delicious vanilla buttermilk cake has a soft moist crumb. I love it served warm, but it’s equally delicious served completely cooled.

Paired with this cold Lavender Iced Tea on a hot summer’s day, or as a family dessert, it will become your go-to for that summer sweet tooth.

To get started, preheat the oven to 350°. Prepping your skillet is made easy with a baking spray or use a little shortening or oil rubbed on the bottom and sides so the cake comes out easily.

In a large mixing bowl, you’ll begin mixing the wet ingredients (butter, sugar, eggs, vanilla).

You can make this cake with a mixer or a bowl and whisk.

Whip the butter and sugar until light and fluffy, adding your eggs one at a time, being sure each one gets incorporated.

Mix in vanilla.

Next, I recommend mixing the flour with baking soda, making sure the baking soda is evenly distributed. Then add half the flour mixture to your wet ingredients.

Now, add your buttermilk, and finally the remaining flour mixture and continue mixing to combine.

Your batter is done, pour it into a 10″ skillet, and bake at 350° for 30 minutes or until a toothpick comes out clean.

While your cake is cooling, make the icing. It’s super simple, yet decadently delicious.

First, you need to soften the blackberries. You do this by adding them to a microwave-safe bowl and heat on high for 20 seconds, just enough to get them hot and soft and easy to press.

Next, you’ll press the berries through a fine-mesh strainer using the back of a spoon. This helps remove the seeds.

In a bowl with a spatula, mix the powdered sugar, buttermilk, lemon juice, and blackberry juice until smooth. If you prefer a thicker icing, you can add more powdered sugar, alternately you can thin the icing with more liquid.

Finito!

Continue reading: Buttermilk Cake with Blackberry Glaze

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Buttermilk Ranch Chicken

Don’t miss one delicious recipe and get my FREE e-cookbook click here!

This chicken is drool worthy!

I marinated it for 2 hours one time, overnight another time and both were fantastic.

Whether you have a little or a lot of time, this marinated chicken is sure to please.

I just love how fresh and delicious this tastes and the fresh herbs are key! There is no package or processed mix, it’s all homemade, and it results in tender delicious chicken.

Continue reading: Buttermilk Ranch Chicken

The post Buttermilk Ranch Chicken first appeared on Created by Diane.