buttermilk biscuits

Effie Burns Signature Biscuit Recipe

Effie Burns is not a name you likely know, but one that is near and dear to our hearts. Grandmother to the hotel’s owner and developer, it is her essence on which our hotel was built. As the ultimate hostess, Effie welcomed each and every guest with open arms, as family. Her gift was to make you feel like you were the only person in the room, all with genuine hospitality as refreshing as a glass of sweet tea and a cool breeze on a rocking chair porch. Just like our namesake, Hotel Effie is full of charm, elegance, and gracious personality.

We are so pleased to share Effie’s signature biscuit recipe and suggest topping it with our favorite local honey from Register Family Farms.

*see bottom of page for typed version

Recipe Card


biscuit instructions

We gave a preview to food and travel lovers on Instagram, and this is what they had to say:

Don’t miss out on your chance to experience Effie’s legendary hospitality. Hotel Effie will open February 1, 2021, and we’d like to invite you to be among our first guests!

Receive 30% off your stay, complimentary breakfast for two, and complimentary valet parking when you book a stay in 2021 with our Grand Opening Offer. Take advantage of this offer by 1/31/21. 

Buttermilk Biscuits

Yield 14 two inch biscuits 
Active time- 10 minutes
Total time- 35 minutes

  • 1 Cup all-purpose flour
  • 1 Cup cake flour 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar 
  • 4 oz cold, unsalted butter diced 
  • 2 tablespoons melted butter 
  • 1 cup cultured buttermilk, cold

Preheat oven 400F.

Mix and sift dry ingredients. Place in fridge for 1 hour to chill.
Using a fork or your fingers, press the cold butter cubes into the cold
flour mixture. Make sure the butter is not melting or getting really soft.
The key to a fluffy biscuit is keeping the butter as cold as possible in this step. Continue mixing until the all butter is about pea-sized globs. If you think the mixture is too warm, just return it to the fridge and let it cool down again. The prepared mixture can be refrigerated in an airtight container up to 2-3 weeks.

Next, fold in the cold buttermilk, a third at a time, stir with spatula until the flour is incorporated. The dough will look & feel crumbly and dry at first but keep mixing until it comes together. Once the dough forms a rough ball, that’s not too sticky, turn out onto a lightly floured surface. A little sticky is what you are looking for.

With your hands, gently mold the dough into a square like shape about 1/2-inch-thick, then fold in half. Mold it back into a square like shape. Repeat this process 3 times, 3 folds. Make sure you are using only enough flour to keep your hands from sticking to the dough. Next with a lightly floured rolling pin, roll the dough to a thickness of 3/4 inch, dust away any excess flour. Using 1 3/4-inch rounds arrange in a 10” cast iron skillet. Gather scraps into a ball, roll and fold a single time, then cut as many more biscuits as you can.

Brush the tops of the biscuits with the melted butter and bake on a middle-placed rack until the biscuits are well-risen and golden brown, around 20 minutes. Let the biscuits cool about 10 minutes. Enjoy! 

Hotel Effie

1 Grand Sandestin Boulevard

Miramar Beach, FL 32550