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Holly Hill Inn Buttermilk Biscuits



  • 4 ounces cold, unsalted butter, diced
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon iodized salt
  • 1 ½ teaspoons sugar
  • ¾ cup buttermilk


Recipe by Chef Ouita Michel

At Holly Hill Inn, Midway,  we served this  with Abraham’s favorite Fricassee of Chicken

These biscuits can be made ahead and frozen on a baking sheet. Once they are solid, they can be stored in freezer bags. You can pull out a few at a time and bake as needed, baking them at least 25 minutes. At Holly Hill Inn, we also make mini biscuits with a 1-inch biscuit cutter and stuff them with country ham and local apple butter.

Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut in the butter by hand or with a pastry blender until the mixture resembles coarse crumbs. Add buttermilk and stir in to moisten. Bring mixture together in bowl until it holds together in a ball.

Turn out onto floured surface and knead 2 to 3 times. Pat or roll out to 1/2-inch thickness. Cut biscuits and place on parchment-lined baking sheet. You should get about 9 (3-inch) biscuits, or 16 (2-inch) biscuits. Bake for 20-25 minutes, depending on size.
Photo: Tee Witten

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