Made-from-Scratch Buttermilk Biscuit Recipe from Orange, VA
When we bought the Holladay House Bed and Breakfast in Orange, VA, the Holladay family bestowed upon us the secret of their success: their family buttermilk biscuit recipe!
The Holladay family owned our home for over a century, from 1899 to 2000. In 1989, Pete Holladay (the grandson of Dr. Lewis Holladay) and his wife Phebe (yes, that is spelled correctly), turned his family’s Main Street historic home into a Virginia Bed and Breakfast. In a small historic town like Orange, Virginia, an innkeeper simply has no “street cred” unless they are capable of producing the best-tasting biscuits around. So, Pete kept his family’s buttermilk biscuit recipe alive, and these biscuits probably have been made in this house as long as his family owned it.
We are happy to keep the tradition alive, and our guests are glad we are! Sharon has delighted many out-of-town guest as well as Orange, Virginia locals by learning this historic buttermilk biscuit recipe. While I get a chance to sleep in a little, she gets up early to bake these buttermilk biscuits fresh for our guests. As I said in my post on how to cook bacon, one should seek instruction from the masters of previous generations. For your breakfast-eating pleasure, we are passing this recipe along to you. Enjoy!
Holladay Family Buttermilk Biscuits from Orange, VA
2 cups all purpose flour
1 T baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon salt
1 stick of butter chilled, plus 1 T butter, melted
3/4 cup buttermilk
1. Preheat oven to 400F degrees.
2. Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
3. Cut in the 1 stick of chilled butter until mixture resembles large coarse crumbs.
4. Make a well in the center of flour mixture; add buttermilk all at once and stir just until dough clings together.
5. Gently roll out, fold over and roll out dough about 9 times on a floured surface.
6. Pat dough out to 1/2-inch thick. Cut dough with a 2-inch biscuit cutter or glass.
7. Brush biscuit tops with 1 T melted butter.
8. Bake for 10-12 minutes until golden.