That Flaky Goodness!




Do you have a food that speaks to you?  That tells you all is well and life is good?  I’ve got several different foods that do that for me, but one of my very favorite is home-made, fluffy, right out of the oven biscuits!


My Momma always made biscuits so some of my very best childhood memories are tied in with the flaky goodness.




I never, ever make biscuits any other way than what I learned from my Momma.  But recently I looked at a biscuit recipe in Southern Living Magazine and saw that the ingredients and amounts were exactly what my Momma’s recipe is, but the way they put it all together was a little bit different.  I decided to give it try.  I will admit that the biscuits were flakier than mine usually come out.




Because they are the easiest and yummiest biscuits you’ll ever make, I decided to write a little Biscuit Tutorial for you! You need three simple ingredients:

1 stick (1/2 cup) of frozen butter

2 1/2 cups self rising flour

1 cup whole buttermilk




To start, take one stick of FROZEN butter and grate it with a hand grater.




Place 2 1/2 cups of self rising flour in a large mixing bowl (vintage pyrex is the best!) and add the butter.  Mix together gently and place in the freezer to chill for ten minutes.




Remove flour/butter mixture from freezer and make a well in center of the mixture.  Pour one cup of chilled whole buttermilk into the well.




Stir mixture 15 times and then pour biscuit dough out onto floured surface.  Your dough should be quite sticky.  Gently form into a ball.




Using a lightly floured rolling pin, roll dough into a 3/4 inch thick rectangle.  (Obviously, I rolled mine into a circle instead!)




Fold dough in half so short ends meet.  Repeat rolling and folding process four more times.  This is important, as this is what creates the flaky layers in your biscuits.




On the final roll of your dough, roll it to a 1/2 inch thickness.  Cut with a round biscuit cutter, re-shaping scraps and flouring your surface as needed.




Place dough rounds on a parchment paper lined jelly roll pan.




Bake at 475 degrees for 15 minutes or until lightly browned.




Brush each biscuit top with melted butter.  Is your mouth watering yet?




Eat immediately!  Enjoy with butter and honey…




Or home made jelly!


Of course we can’t forget biscuits and sausage gravy, or a ham biscuit sandwich, or along with fried chicken and gravy. My grand-dad always ate his biscuits with rich and thick molasses!   The list of biscuit comfort food could go on forever!


Personally I wish I could invite all of Y’all for a Southern lunch on my porch with Country Ham and Biscuits, Cole Slaw, and Sweet Tea.   We could sit and talk all things Farmgirl.



Instead, conversation here will have to suffice for now.


So tell me – what is the comfort food that speaks to you?


Until our gravel roads cross again… so long.



  1. Jennifer says:

    Thanks so much for this! I haven’t had decent biscuits since my grandmother went to the nursing home.

    • Dori Troutman says:

      Hi Jennifer,

      Grandmothers do make the best biscuits don’t they? Try these and let me know what you think! – Dori –

  2. Doris says:

    Hey Dori,
    I always love your posts. I think your beautiful biscuits could bring me all the comfort I need 🙂 I make biscuits often and can never seem to fill up all those grandsons of mine. The grandgirls love them too but not with the passion the boys have. Hope your Easter is filled with joy and blessings.

    • Dori Troutman says:

      Hi Doris,

      Thank you for reading! Oh, do boys ever love biscuits!!! I think you are the best Grandmother – creating memories those grand-kids will never forget. – Dori –

  3. Joan says:

    Biscuits not just for breakfast, they go so well in a saddle bag/back pack/shoulder bag – all for taking care of the range, going for a slow n easy ride, taking a hike, a short walk down a new path – ahhh just good to have. I love them any way I can get them. Thanks for the reminder – haven’t done them in a while – will this week. God bless.

    • Dori Troutman says:

      Hi Joan,

      Oh you are so right. They are perfect in a saddle bag. My mom always has a little enamelware tin on her counter with left over biscuits that she throws in for my Dad when he heads out to check the cows. With a piece of bologna! 🙂 Let me know if you try this recipe! – Dori –

  4. Nancy Edwards says:

    Perfect timing, just what I need for Easter dinner!!

    • Dori Troutman says:

      Hi Nancy,

      Did you make them for Easter Dinner? If so, I hope they were perfect. Let me know! – Dori –

  5. Trish @ QUILTeakes says:

    OH MY! I have made biscuits for years sometimes tweaking the ingredients, but now I must try your method of rolling and folding the dough! Thanks for the tips! Always love your postings!

    • Dori Troutman says:

      Hi Trish,

      Anxious to hear if you tried the biscuits! You’ll have to let me know! Thanks for reading! – Dori –

  6. Wendy says:

    I’ll be over soon!!!

  7. Handstowork says:

    Thank you so much for the tip of the frozen butter and the folding four times. I have the same recipe, but I am sure they will be much better now!!!

    • Dori Troutman says:

      Using the frozen butter is so interesting, but it is amazing how awesome it works. And the folding and rolling really does give them those awesome layers. Let me know if you try them! – Dori –

  8. Rowena Philbeck says:

    Looks great. Have to try it.

  9. Debbie says:

    Yes to homemade Biscuits! They are the ultimate comfort food… My Dad’s side of the family are Texans.. I was raised on biscuits and gravy and while I don’t indulge in it too often I do enjoy biscuits and butter and jelly with fresh eggs, home fries and bacon… We love that breakfast! I’m trying your recipe.. better yet, move over and make room for me at your farm kitchen counter! I’m drooling over here! Thanks for the memories, Dori! Hugs and Happy Easter! Deb the Beach Farmgirl

    • Dori Troutman says:

      Hi Deb,

      Oh I would love to have you at my kitchen counter! Better yet, on the porch! Hope your Easter was the best. Hugs to you – Dori –

  10. Pat says:

    Dori, You take me back to my childhood with this recipe! And, yes, my mouth is watering. I will certainly make these. Gooood tutorial and great pictures!
    Thanks for sharing but that’s a Farmgirl thing, isn’t it?!
    I married such a city boy so I can’t put my feet up on the back porch and look at the back 40 in person but I can in my dreams. : )

    • Dori Troutman says:

      Hi Pat,

      Isn’t it wonderful to have a childhood with biscuits as a big memory?!!! 🙂 And yes, sharing things is very much the Farmgirl spirit. I’m so thankful for that! – Dori –

  11. Janet says:

    I always enjoy your posts, and your biscuits look so, so good. I have to eat gluten free and have found great alternate flours for most things, but have not found anything that can compare with a good homemade biscuit. I can almost taste that biscuit and ham. If anyone has a good gluten free biscuit recipe, please share.

    • Dori Troutman says:

      Hi Janet,

      I think gluten free would be so hard. I’ve experimented a little bit with some of the other flours and it is so hard to find any that work for me. I think the biscuit would be the hardest to make. I guess the gluten just gives it that light and airy texture. Thanks for writing! – Dori –

  12. bonnie ellis says:


  13. Colleen says:

    Hi Dori,
    It’s the middle of the afternoon but biscuits sound good! Biscuits are one of the “go-to” foods to add to any meal for us. I often think of the times clear back when I was learning to cook and biscuits were always a staple growing up. There were many batches that were utter failures before I got the hang of it. (pie crust was another one) My brother and I would take the biscuits down to the duck pond in our little town, and even the ducks/geese had to dunk them under the water several times before they could consume them! I’m thankful my mom let me keep trying and my dad and brother kept eating. Because now cooking/baking is one of my favorite things to do. As my girls take turns in the kitchen off and on it’s fun to see them finally mastering certain things…each one has a “type” of cooking they like better, so that makes it even more “interesting” for the rest of us. 🙂 I’m so glad your writing and its fun keeping in touch this way. Have a great weekend!

    • Dori Troutman says:

      Hello Colleen,

      I love to think of your girls cooking! Isn’t it wonderful to have had Moms that let us make messes and mistakes in the kitchen? I agree that cooking/baking is one of my favorite things to do also. I really love feeding the ones I love.

      Miss you all, Colleen. We talk of you often. – Dori –

  14. Judy says:

    mmmmmmmmmmm……..biscuits ‘n honey are one of my comfort foods, right next to a BIG bowl of chicken dumpling soup… or mushroom soup…. or…..(you get the idea) *giggle*

    • Dori Troutman says:

      Hi Judy,

      Oh I love chicken and dumplings too. And yeah… all that other good, rich stuff! – Dori –

  15. Genius!! Thank you for sharing.
    My favorite comfort food is Earl Grey tea with hot cream, sugar and a splash of vanilla, and warm, buttered, wheat toast. 🙂

    • Dori Troutman says:

      Hello Diane,

      I’ve never been a tea drinker. I wish I was… I try! But your tea with hot cream, sugar and vanilla sounds WONDERFUL. I think I’m going to have to try it that way. – Dori –

  16. Karen(old cowgirl) Montoya says:

    Hi Dori,
    My Dad grew up on a ranch, one of 8, 7 boys and 1 girl. He was interested in cooking from an earl age so he got his Mother to show him how to make a lot of things. When his oldest Brother decided to shear sheep instead of breaking horses. Dad went with him and cooked for them. When my Mom and Dad married my Mom could not cook. So Dad did all the cooking until she learned how to do some basic things. But it was Dad’s biscuits and bacon gravy that was the best and when it was winter and he had killed a deer to get us through. Then it was Dad’s biscuits and deer meat with deer meat gravy that was the best. I remember the first time I had sausage gravy I turned up my nose. I had never had it before. I still favor bacon gravy over it. We did not have butter so much but Dad used lard or Crisco. I still remember when Margarine came out. It was white and they sent a packet of something yellow that, when mixed into the margarine would turn it that yellow. Mom would bake bread and send me across the street for some honey from the bee keeper and then when I got home she would spread the wonderful yellow stuff on a fresh, warm slice of bread and I got to spread the honey on it. How wondrous that was.
    Happy Easter to you and your family,
    Hugs from the Farm/Ranch girl,

    • Dori Troutman says:

      Hello Kay!

      Don’t you love the stories of the old Ranch Cooks that went along with round-ups and cooked for the men? I love to see pictures of their “kitchen” set-up. I’d love to have one actually! I think it is cute that your Dad taught your Mom to cook. Oh, YES… biscuits with venison and gravy!! My Mom cooks that. Oh I can taste it now!

      I love your stories! Thanks for sharing them with me! – Dori –

  17. edee says:

    I will definitely give this recipe a try they are Ray’s favorite with gravy for breakfast. I cook mine close together so will have to try it with these!

  18. Marcie says:

    Hi Dori,
    Love the recipe. Thanks for sharing it.

    Self-rising flour has been the number one flour in our (deep southern roots) family for as long as I can remember. Goes back to when they first started making it, I guess … being southerners, that is all we ever knew. I do keep unbleached plain flour on hand for dumplings, when I make my Momma’s ‘chicken and dumplings’ recipe.

    I reside in the Smokies now and continue my family cooking traditions with two exceptions that are made right here in Tennessee. I use White Lily self rising flour (it is a real soft flour). The other one – I use a cast iron biscuit pan made by Lodge. I roll out my biscuits so they’re thin and when they bake up, I get what my sister and I call ‘tops and bottoms’ with very little of the soft insides, because I love the top and bottom crust of biscuits, not so much the inside.
    Happy Easter to you and your family, Dori.

    • Dori Troutman says:

      Hi Marcie,

      You know something that is interesting is that I was raised out West and self rising flour was something we didn’t EVER buy. My mother made her own, adding baking soda, salt and baking powder, but we never bought it. I don’t think it was even in stores much. It was only about 12 years ago that I became aware there was such a thing to buy!! 🙂 I do love having both self rising and regular on hand always. But I do agree – I think it is certainly a common staple here in the South!

      And YES, White Lily flour is THE BEST. And I had no idea it was made in Tennessee.

      And cast iron pans. I do not have a cast iron biscuit pan but I would love one. My mother always, always makes her biscuits in a cast iron skillet.

      Thanks for writing! – Dori –

  19. susana says:

    Ya making he hungry! Love biscuits or my mothers freshly bake bread…..they were my comfort foods growing up, but I guess smelling and testing fresh baked goods draws me backward and I get depressed more than comforted., so I graduated to consuming ice cream or popsicles.,..I feel the Need for some thing cool to comfort my tense belly. I get belly aches from too much sweet stuff so sugar free popsicles is my downfall.I eat two a night, double/studied popsicles. Or Hello cups or whoppers if I’m drawn yo having something that doesn’t melt….the only sweets I can get away with because they have ..,..lecithin in it and don’t bother my stomach as much..,.I ave a thing about chocolate…. if I can eat it, I drink it…..Nestles in almond milk with a slice if fresh Italian bread with apricot jam on it….only one slice mind you, as I can’t tolerate too much sweetness….my husband says I’m sweet enough for both of

  20. Vivian Monroe says:

    So excited can’t wait to try these in the morning. I have never been a great biscuit maker, and I too grew up with homemade biscuits and gravy with fried chicken, or for breakfast. Thanks, be Blessed. Neta

  21. Marian Grant says:

    Must try your Mom’s biscuits, they look and sound delicious, Hope they freeze well. I’m often out of buttermilk, wonder how the vinegar buttermilk works with your recipe. Thanks for good eating.

    • Dori Troutman says:

      Hi Marian,

      Not sure how the vinegar buttermilk mix would work… it would be worth a try I think! And yes, I’m sure these would freeze just fine.

      Hope you’re doing well? Can’t wait to see all the kinfolk at Jake and Kristen’s wedding! Soon!!! – Dori –

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