Italian Cookies Recipe


This buttermilk cookies is essentially my grandmother’s recipe, but with a simple twist that makes for an amazingly tender and delicious biscuit.




  • 2 cups sifted self-rising flour
  • 1 cup buttermilk
  • 1/2 stick (1/4 cup/2 oz./56g) COLD butter (NOT margarine or shortening!)
  • 1 tsp. granulated sugar



  1. Mix sugar into flour.
  2. Cut butter into flour mixture until about pea-sized. (COVER AND PUT INTO FREEZER FOR AT LEAST ONE HOUR!)
  3. When ready to bake, preheat oven to 425 degrees F/220 degrees C and lightly grease your baking pan or cookie sheet with butter.
  4. Remove mixture from freezer and pour in the buttermilk all at once, stirring until all flour is moistened and begins to form a ball.
  5. Put ball onto floured surface and knead about 3 strokes. Roll dough into a ball and then flatten it out.
  6. Either roll the dough until about 1/2 inch thick and cut with your favorite size cutter or pinch off segments with your fingers and pat into biscuits the size you like them.
  7. Place them on the prepared baking pan, touching if you like softer biscuits, or separated at least 1 inch if you prefer a crisp crust all around.
  8. Bake in preheated oven for about 18 minutes or until crust is golden brown.
  9. Turn biscuits out onto a clean dish towel and wrap them up and place in serving basket, allowing the biscuits to rest a few minutes before serving.
  10. Serve this buttermilk cookies and enjoy it with fresh butter and jelly, jam, or sorghum syrup. YUM!


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1 Comment

  • Reply
    05/27/2021 at 4:58 pm

    These are just biscuits – and not cookies.

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