Southern Buttermilk Biscuits
Tall and flaky, these Southern Buttermilk Biscuits are just like the old-fashioned buttermilk biscuits from Grandma's kitchen!
Course Side Dish, Sides
Cuisine American, Southern
Keyword buttermilk biscuits, homemade biscuits, southern biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 32 minutes
Servings
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– 8 biscuits (if using 2 or 2.5-inch cutters)
Calories 241 kcal
Author Blair
Ingredients
list of 8 items
2 cups all-purpose flour (I prefer White Lily brand)
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 teaspoon sugar
2 tablespoons salted butter, diced into small pieces and chilled, plus about 2 tablespoons of melted butter for brushing tops
2 tablespoons shortening, diced into small pieces and chilled (or sub with lard)
¾ – 1 cup cold buttermilk
list end
Instructions
list of 5 items
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening
into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is
good!
3. Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead
for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch
thickness. Use a biscuit cutter to cut out rounds (I use either a 2 or 2 ½ -inch cutter). Firmly press the cutter down into the dough, but do not twist.
Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
4. Arrange biscuits (with sides touching) on the parchment-lined baking sheet or in a parchment-lined round cake pan. Place the tray of biscuits in the
refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted
butter.
5. Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter and serve warm.
list end
Recipe Notes
My dad taught me that you can freeze the butter and shortening, and then grate the frozen fat into the dry ingredients using a box grater. This is a nice
alternative to a pastry cutter, because it helps the fat stay really cold and it automatically creates the little flakes of fat throughout the dough.
Nutrition Facts
Southern Buttermilk Biscuits
Amount Per Serving (1 biscuit)
Calories 241 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 376mg16%
Potassium 304mg9%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 245IU5%
Calcium 136mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
s
Tall and flaky, these Southern Buttermilk Biscuits are just like the old-fashioned buttermilk biscuits from Grandma's kitchen!
Course Side Dish, Sides
Cuisine American, Southern
Keyword buttermilk biscuits, homemade biscuits, southern biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 32 minutes
Servings
undefined
– 8 biscuits (if using 2 or 2.5-inch cutters)
Calories 241 kcal
Author Blair
Ingredients
list of 8 items
2 cups all-purpose flour (I prefer White Lily brand)
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 teaspoon sugar
2 tablespoons salted butter, diced into small pieces and chilled, plus about 2 tablespoons of melted butter for brushing tops
2 tablespoons shortening, diced into small pieces and chilled (or sub with lard)
¾ – 1 cup cold buttermilk
list end
Instructions
list of 5 items
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening
into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is
good!
3. Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead
for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch
thickness. Use a biscuit cutter to cut out rounds (I use either a 2 or 2 ½ -inch cutter). Firmly press the cutter down into the dough, but do not twist.
Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
4. Arrange biscuits (with sides touching) on the parchment-lined baking sheet or in a parchment-lined round cake pan. Place the tray of biscuits in the
refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted
butter.
5. Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter and serve warm.
list end
Recipe Notes
My dad taught me that you can freeze the butter and shortening, and then grate the frozen fat into the dry ingredients using a box grater. This is a nice
alternative to a pastry cutter, because it helps the fat stay really cold and it automatically creates the little flakes of fat throughout the dough.
Nutrition Facts
Southern Buttermilk Biscuits
Amount Per Serving (1 biscuit)
Calories 241 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 376mg16%
Potassium 304mg9%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 245IU5%
Calcium 136mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
s
