Breakfast/ Dinner/ Lunch

Southern Buttermilk Biscuits


  • 2 Cups of White Lily All Purpose Flour (yes it really does make a difference)
  • 1/4 tsp Baking Soda
  • 1 1/2  tbs Baking Powder
  • 1/4 tsp Salt
  • 2 tbs chilled cubed shortening
  • 4 tbs chilled cubed butter
  • 3/4 – 1 c Buttermilk
  • 2 tbs melted butter
Before you begin make sure that your shortening and butter is cubed and chilled well. I put the cubes on a small plate and put it in the freezer for a few minutes and then begin mixing the rest of my ingredients.
Preheat your oven to 425 degrees.In a mixing bowl combine the flour, baking soda, baking powder and salt. Add the chilled shortening and butter and cut into the flour with a pastry cutter until it resembles a course cornmeal or mix in a food processor. Add the buttermilk and combine.

Pour the dough out onto a floured board and flour your rolling pin. You do not need to overwork this just roll a few times, fold the dough on itself and roll out again, fold over and roll once more.

Use a biscuit cutter (I prefer the metal cutters) and cut out the biscuits. Do not wist and grind the cutters while cutting the biscuits. Just dip the cutter in a little flour on the board to prevent sticking and push down cutting out the biscuit.

Place the biscuits on a baking sheet or inside a cast iron skillet. I place them nearly touching.

Place in the oven and bake 15-25 minutes depending on your oven. Once you remove the biscuits from the oven brush with melted butter and place in a bread basket lined with a bread towel and cover. Enjoy!

“All Southern chefs have their own idea of what makes the perfect biscuit. Light and fluffy or flaky and buttery, in the South, there are as many different recipes as there are chefs.” – Taste of The South

Did you know that the flour that southerner’s prefer is made from soft winter wheat?

“Old-Fashioned Buttermilk is Magic in a Bottle
One ingredient, endless applications. Every Southern kitchen needs a little buttermilk.” – Sheri Castle


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