southern buttermilk biscuits

These simple homemade Southern Buttermilk Biscuits are flaky and tender. They&#x27;re easy to make at home from scratch. Slather them in butter and see just how deliciously light and tender these biscuits are.

Southern Buttermilk Biscuits

all-purpose flour

baking powder

salt

butter (thinly sliced)

buttermilk

Preheat oven to 425°F.

In a large mixing bowl, whisk together flour, baking powder, and salt.

Add butter and cut in with a pastry blender until pea-size clumps form.

Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)

Turn the dough out onto a floured surface and create a rectangle using your hands.

Fold the dough into thirds (like folding a letter).  (Fold left side over center, then right side, so it&#x27;s still in a rectangular shape.)  Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to 1/2&quot; thick on the final time.

Cut out about 12 biscuits with a 2 1/2&quot;-3&quot; cutter. Re-roll any scraps until there&#x27;s about 10-12 biscuits.

Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.

Bake at 425° for about 13-15 minutes until cooked through and golden brown on top.

https://content.jwplatform.com/videos/rIZvav8x.mp4

These simple homemade Southern Buttermilk Biscuits are flaky and tender. Slather them in butter and see just how deliciously light and tender these biscuits are.

These Southern buttermilk biscuits are easy as heck to toss together from just three ingredients—self-rising flour, buttermilk, and butter—and turn out flaky and fluffy and just like grandma&#039;s. Maybe even better. Here&#039;s how to make them.

(4 oz) unsalted butter

store-bought self-rising flour

buttermilk (either low-fat or full-fat)

(1 oz) unsalted butter (melted)

Blend

Slice the cold butter into 1/4-inch-thick (6-mm) slices. Dump the flour in a large bowl and toss in the butter slices. Using a pastry blender or a couple knives, cut the butter into the flour until the mixture is pretty crumbly and resembles small peas. Cover and refrigerate for 10 minutes.

Preheat

Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.

Knead

Add the buttermilk to the flour mixture, gently stirring with a fork just until the flour is moistened. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times, gradually adding additional flour as needed. Using floured hands, press or pat the dough into a 3/4-inch-thick (18-mm) rectangle (it should measure about 9-by 5-inches or 23-by 13-cm). Sprinkle the dough with a little additional flour.

Fold

Starting at a short end, fold the dough over onto itself in 3 sections as if folding a letter-size piece of paper. You should end up with a rectangle shape. Press the dough into a 3/4-inch-thick (18-mm) rectangle (yes, again) and repeat the entire process 2 more times, adding additional flour as needed.

Press or pat the dough to a 1/2 inch (12-mm) thickness on a lightly floured surface. Cut the dough with a floured 2-inch (5-cm) cutter. Place the biscuits side by side on the prepared baking sheet. The biscuits should touch. Quickly and gently press together the dough scraps while the dough is still cold and cut out as many more biscuits as you can.

Bake

Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let them cool ever so slightly. The biscuits are best warm from the oven. Don’t dally.

My Southern Buttermilk Biscuits use self-rising flour, shredded frozen butter and buttermilk. Laminate folding when rolling dough guarantees fluffy layers.

flour

butter (1 cube butter, frozen and shredded)

tbsp butter

Preheat oven to 475°F. Line a baking sheet with a Silpat silicon mat or parchment paper.

In a bowl mix the self rising flour, frozen, shredded butter and buttermilk until the dough comes together. Refrigerate 10 minutes.

Turn the sticky dough out on to a floured surface and roll out into a rectangle.

Working quickly: Fold a third of the dough from the left on to the middle section, then fold the right third on top of the left now in the middle.

Flip, dust with flour, rotate 90 degrees and roll out to another rectangle shape. Repeat once more.

Roll the final time to a thickness of 3/4 inch and, using a 2-inch biscuit cutter, stamp out 10 to 12 biscuits. Re-use scraps if needed.

Bake for 10-11 minutes until tops are golden. Brush with some melted butter for that extra kiss of flavor and serve.

Let me show you how to make biscuits that bake up high, light and fluffy!  I'll tell you the common mistake people make that ruins those flakey layers that you crave!  With 7 simple ingredients like buttermilk, shortening, flour, etc...you can devour these warm topped with butter and honey in as little at 30 minutes! 

Old Fashioned Buttermilk Biscuits Recipe

Cups Flour

Tbs . Baking Powder

Sugar

tsp Cream of Tartar

Salt

Cup Shortening

Cup Buttermilk

Spray a baking sheet with non-stick cooking spray or line it with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar and salt.

Cut in the shortening until the mixture resembles course crumbs.

Pour in the buttermilk and mix just until most of the flour is incorporated.

Dump out onto a lightly floured surface and pat the dough out to about 3/4 inch thick. 

Using a biscuit cutter or cookie cutter that is 2 1/2 inches in diameter, cut out biscuits and place them on the prepared baking sheet.

Remember to press the cutter straight down without twisting.

Bake the biscuits at 425 degrees for about 12-15 minutes or until the tops are lightly browned.

I LOVE this recipe and make it all the time! Thank you, thank you for telling me not to twist the cutter when cutting out the biscuits, because that is the way I've always done it and my biscuits never seem to rise. Once I stopped twisting, they rose beautifully.I love your beautiful blog and the time you put in taking all the pictures with each cooking step.

It's countless how many times I tried to make such biscuits, and I failed. But, thanks to your recipe, I finally succeeded! I am happy! Once again, thanks!

These biscuits look so light and fluffy. Appreciate all the tips and tricks that makes these such perfect biscuits.

These biscuits were absolute perfection! So delicious and the recipe was super easy to follow!

These biscuits are delicious and rise really well!

Thank you for all the wonderful pro tips throughout! I'd made something similar before and they just didn't turn out. I was kneading the dough too much and I think I also turned my biscuit cutter in the process. Now I know better and the biscuits came out so fluffy!

Outrageously delicious homemade Buttermilk Biscuits are made with simple pantry ingredients and taste so much better than store bought!

Buttermilk Biscuits

Tablespoons frozen butter

buttermilk*

Tablespoons honey

Preheat oven to 400°

Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.

Stir honey into buttermilk until well blended.&nbsp;

Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball.  Roll or pat the dough into a rectangle 1/2 inch thick.

Fold the dough into thirds (as if folding a piece of paper to fit into an envelope).  Gently re-roll dough into a rectangle, 1/2 inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.

Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.&nbsp;

Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.

https://content.jwplatform.com/videos/j6uoCKVu.mp4

Flaky Buttermilk Biscuits is an easy from-scratch biscuit recipe that is quick to throw together and tastes so much better than store bought biscuits!

These southern buttermilk biscuits are made from scratch, easy to prepare, and bake up extra fluffy and tender. Serve these biscuits warm with jam or honey and watch them disappear!

Perfect Homemade Biscuits

all-purpose flour ((300 grams) weighed

baking soda

unsalted butter butter

buttermilk (whole or low-fat)

Preheat your oven to 450°F. Butter or spray a round cake pan or a sheet pan with cooking spray and set it aside.

To a large mixing bowl, add the flour, baking powder, salt, and baking soda and whisk until combined. Add the cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the dough until it resembles coarse crumbs.

Pour one cup of buttermilk into the bowl with the flour and use a wooden spoon to mix the dough until all the flour is moistened and it starts to come together. If the dough is too dry to hold together, add up to 1/4 cup more buttermilk and mix until the dough is slightly sticky but not wet. Do not overmix the dough.

Turn the dough out onto a lightly floured surface and pat it into a disc about 3/4-inch thick. Use a 2 1/2-inch biscuit cutter to cut out 8 biscuits. Reshape the scraps into another disc and cut out 2 more biscuits.

Place the biscuits closely together in the cake pan or on a baking sheet and brush the tops with melted butter. Bake the biscuits for 12 to 15 minutes or until golden brown on top. Brush the tops with more melted butter when they come out of the oven.

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Top 7 southern buttermilk biscuits recipes from across the web

The most viewed southern buttermilk biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed southern buttermilk biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine