and they were buttery and divine and everyone ate happily ever after!  True story.

I effing love to make biscuits and then eat them all day long.  Breakfast biscuits, dinner biscuits, Thanksgiving cream cheese and chive biscuits, biscuits with fig jam, sriracha biscuits, biscuits and gravy, egg biscuit sandwiches, jalapeno and cheddar biscuits – the options are endless!

The first biscuit recipe I sorta kinda followed was written on the Land O Lakes Butter package.  I know, it doesn’t get any classier than that.  I very quickly realized how much butter someone actually needs in order to make biscuits.  You literally pour melted butter onto the biscuits before popping them in the oven.

It’s worth the shock.  Ten or so minutes later, you have this heavenly golden goodness.  (Please forgive the insanely burnt cookie sheets!)

Since my Land O Lakes recipe days, I have experimented a lot with ingredients (like beer!) and tried different ratios, and the biscuits have always come out tasty.  A few things that remain constant throughout my experiments: I always use buttermilk.  I don’t knead biscuit dough – I just smoosh it out.  I also don’t own a biscuit cutter, I use an upside down wine glass to cut my biscuits.

Buttermilk Biscuits are delicious!