Amazingly Delicious Buttermilk Biscuit Recipes

Homemade buttermilk biscuits have a specific charm to them. They denote comfort and love, and when you make them, there is a tactile connection with your food that makes you truly appreciate the process.

The moment when you split a biscuit open at the center and the burst of steam swirls up to your nostrils is what dreams are made of. With this all in mind, for this week's SWAT (Sharing With A Theme) I asked The Daily Meal's network of food bloggers to send me their best buttermilk biscuit recipes for some weekend cooking inspiration.

I urge you to read through all of these submissions because they each bring something great to the table (literally and figuratively). Thanks to all the Culinary Content Network bloggers for playing!

Mess of Greens claims to know the secret for making the most tender and fluffy biscuits. Find out what it is here.  

Peter Block of Feed Your Soul Too loves Southern food, and he tops his best buttermilk biscuits with rich, homemade mushroom gravy. Check out his recipe here.

This small twist on the classic recipe has a big-time flavor pay off. Cherry On My Sundae also recommends serving these biscuits with bourbon-molasses butter (although I'm dying to put a fried egg on it, too). Learn how to make these piquant biscuits with boozy compound butter here.

The recipe is all about ease; no folding over layers or rolling out over and over again here. "Nope," says Sweet and Spicy Monkey. "Just your old fashioned mix up ingredients, knead a few times by hand, lightly roll to a flat dough, cut, and bake." Click here for the recipe.

Nirvana for 2 Cookin' Mamas means biscuits. A notable facet of this recipe is the methodology. She explains that her recipe is a combination of three or four recipes she found on the internet: "I baked several test batches until I found one that came out the flakiest, light and flavorful." Cheers to recipe innovation and making a recipe your own. Get it here.

This recipe is chock-full of Cheddar and thin slices of deli ham. Cookistry also shares a very helpful cutting-in technique: She freezes the whole block of butter and grates it over the flour. This keeps the dough cold while also making it very easy to integrate the butter into the flour. Get her recipe here. Also note that this picture is entitled "biscuit conga line."

Souffle Bombay shared one of her most popular recipes with us, and I for one couldn't be happier. "I have always made pot pie with biscuits over the top," she writes.  "I like it way better than crust plus I find it easier too!" For this Jalapeño & Scallion Biscuit recipes (with a bonus recipe for pot pie!), click here.

My Everyday Champagne give celiacs and glutards everywhere the gift of biscuits, and for this, the world thanks her. Find her recipe here.

Simply So Good shares four very important rules for baking the best, sky-high, buttermilk biscuits. The first rule: Use cold butter. For the rest of her tips and for this beautiful recipe, click here.

This recipe from Turnips 2 Tangerines makes use of her tangy sourdough starter primary designated for bread baking. A starter is natural leavening, but here it's used just as a flavor booster — and a good one at that. For this recipe, click here.

"I love biscuits!" writes Moore Or Less Cooking. "I think I could eat biscuits every day! With butter and jam, with gravy, oh yeah with gravy and sausage...My favorite supper is Biscuits with sausage and gravy!!" How can you deny that enthusiasm? Find her recipe here.

Oat and Sesame is smart and prepared: She has buttermilk biscuit dough frozen at the ready in her freezer. Even smarter is her special twist on buttermilk biscuits: Sriracha compound butter. She uses this spicy butter in the dough and then tops warm, just-from-the-oven biscuits with more spicy goodness. Get the recipe here.