On the Kid'Chin - Buttermilk Biscuit Edition

On the Kid'Chin - Buttermilk Biscuit Edition

The new year has a tendency to bring a new perspective to many individuals.  For us at Curly and Molly, our perspective is to focus on the things that brings us happiness, give us the ability to create, and most important, bring people together.  Today, I’m sharing something that brings my family together every Saturday morning. 



Since I can remember, making homemade biscuits for my family has been “a thing.”  As my kiddos, have gotten older, they enjoy meeting me at the kitchen island to make homemade biscuits.  Over the years, I have changed my recipes, added a little more here, taken a few things out, etc.  But all in all, my recipe continues to evolve depending on what’s in the refrigerator and the pantry.  If I am completely honest, sometimes my technique changes.  Sometimes I roll my dough a little (i.e. when I use buttermilk), and other times, when I use milk, I elect to patting my dough.

Overall, my message for you is to feel free to change it up.  Maybe your family prefers milk instead of buttermilk (if that is the case, you will need less milk) or no egg wash.  There have been times I have elected to glaze my biscuits with honey after baking.  Have fun in the kitchen, and most importantly, create memories that withstand time.

We hope you will enjoy this time in the kitchen creating my homemade biscuits with your family.  Wishing you laughter and joy.  Have fun!



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 8 tablespoons unsalted butter (cubed)
  • 1 ¾ cup buttermilk
  • Egg wash- 1 egg and buttermilk


Preheat oven to 425 degrees.  Line baking pan with parchment paper.

Add flour, baking powder, salt, and sugar in a large nesting bowl.  Mix together.  Next, add 8 unsalted butter cubes to the mixture.  Cut the butter in to the flour mixture using a pastry blender.  The mixture should be cut evenly and pea size.

Create a well inside the bowl.  Pour cold buttermilk in the well.  Using your hand mix the flour and buttermilk together.  Dough should be a sticky consistency.

Scrape dough on to a floured surface and roll out dough to about ½ inch thick.  Be careful not to overwork your dough.  Using a cookie/ biscuit cutter, cut out biscuits.  Take left over dough and reshape to roll out and cut more biscuit dough.  Arrange biscuits on baking pan.

 In a small bowl, beat one egg and a splash of buttermilk to create egg wash.  Brush biscuits with egg wash.  Bake biscuits for 17 to 22 minutes or until golden brown.  Cool slightly.

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