These are ‘Christmas Clouds’ in my house — soft, flaky, and perfect with a dollop of butter.

Buttermilk biscuits are a cherished staple in Midwestern kitchens, a recipe passed down through generations. These fluffy, golden delights have graced many a family table, bringing comfort and warmth to gatherings large and small. The buttermilk biscuit is a testament to the simplicity and richness of rural cooking, where every ingredient tells a story of the land and the hands that worked it. Making these biscuits is like taking a step back in time, connecting with the traditions of our ancestors while creating new memories with loved ones.
These buttermilk biscuits are perfect alongside a hearty bowl of chicken and dumplings or a steaming plate of beef stew. They also pair beautifully with a dollop of homemade apple butter or a drizzle of honey for a sweet touch. For breakfast, serve them with scrambled eggs and crispy bacon, or use them as the base for a classic sausage gravy. Their versatility makes them a beloved addition to any meal.
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, cold
Directions