Breakfast/ Dinner/ Lunch

Southern Buttermilk Biscuits

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Enjoy a classic bread staple of Southern Buttermilk Biscuits. Scratch made biscuits are the perfect compliment to any meal.

Ingredients:

  • 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

Scratch Made Buttermilk Biscuits

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

Light and Fluffy Buttermilk Biscuits

Southern Buttermilk Biscuits

Southern Buttermilk Biscuits

Light and fluffy scratch made biscuits

Prep Time 5 minutes
Active Time 20 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

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!

Notes

Tips for the Best Biscuits

  • Don't overwork the biscuit dough
  • Baking in a hot oven creates the rise in biscuits
  • Used chilled shortening, butter and buttermilk when making biscuit dough
  • Always use winter wheat flour for making biscuits

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 153 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 17mg Sodium: 333mg Carbohydrates: 17g Fiber: 1g Sugar: 1g Protein: 3g
 
 
 
Light and Fluffy scratch made Southern Buttermilk Biscuits #bread #homemadebiscuits #SouthernFood
 

 

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