Fluffy Southern Buttermilk Biscuits

Fluffy Southern Buttermilk Biscuits

This easy homemade biscuits recipe has been a favorite in our family. Mike spent a lot of time making and re-making the recipe to figure out the perfect taste and texture. We prefer the biscuits just as they are but the recipe is easily adaptable, so if you want to try adding garlic, cheese or some other favorite ingredient, feel free to experiment!

The aroma of homemade biscuits baking is only eclipsed by the first heavenly bite. If you gathered any number of Southern cooks together, none of them would make their biscuits exactly the same way. Each cook would have their own favorite techniques and tricks to give their biscuits the edge that sets them apart. Serve these fluffy biscuits at any meal and enjoy a taste of the South at your own kitchen table.

Flour – All purpose flour not self rising for this recipe.

Leavening – Baking powder, baking soda and salt.

Buttermilk – Whole fat buttermilk not fat free.

Fat – Cold butter or butter flavored solid vegetable shortening. You can also use plain unflavored shortening or lard.

Tops – Brush the tops of the biscuits with additional melted butter.

Ingredients

• 3 cups all purpose flour
• 5 tsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup cold unsalted butter or vegetable shortening
• 1 – 1 1/4 cup cold buttermilk
• melted butter or heavy cream to brush the tops

Instructions

1.Preheat the oven to 450°F and line a baking sheet with parchment paper.

2.Sift together the dry ingredients in a large mixing bowl.

3.Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.

4.Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn’t be overly wet but, slightly sticky. 

5.Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.  Re-roll any scraps and repeat.

6.Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.

7.Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.

8.Brush with melted butter after removing from the oven. Serve immediately. 

Notes

Whole fat or low fat buttermilk preferred, not fat free.

To make your own Buttermilk: To every one cup of whole milk add 1 Tbsp of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.