Southern Buttermilk Biscuits
Hello! Nothing beats a buttermilk biscuit made from scratch… when it’s done right. Fluffy buttermilk biscuits that have been topped with melted butter take me to my happy place. There’s just something about them y’all. If you’re reading this, I know you know what I mean.
These biscuits are great for breakfast, but we also love them with fried chicken. Chicken and biscuits are just meant to go together. These biscuits are so easy to make and they are so amazingly delicious! You’ll never settle for those biscuits that come in a can again!
I love making biscuits. Everytime I make them I’m flooded with memories of my granny and my mama. I can picture this old metal measuring cup granny used and I can see my mama using the top of a glass as her biscuit cutter. It kind of makes me wonder what will conjure up memories of me for my kids.
Here’s what you’ll need:
2 cups flour
1/4 tsp baking soda
1 TBSP baking powder
1 tsp salt
6 TBSP butter (cold)
2 TBSP butter (melted)
1 cup buttermilk
Ok. Let’s do this!
Preheat your oven to 450°
Combine the dry ingredients in a bowl, or in the bowl of a food processor. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
Slice the butter thinly and blend into the flour with a pastry cutter until it resembles course meal. (If using a food processor, just pulse a few times until this consistency is achieved.)
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured work surface.
The secret to homemade biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits
Gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. You must pat the dough out with your hands. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Fold the dough about 5 times. Gently press the dough down to a 1 inch thick.
Use a round cutter, or the top of a glass, to cut into rounds.
Place the biscuits on a cookie sheet or in a metal pan. If you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Lightly brush tops with melted butter.
Bake for about 15-18 minutes, until the biscuits are a light golden brown on top and bottom.
I brush mine with a little more melted butter as soon as they come out of the oven.
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Thanks for stopping by!
Southern Buttermilk Biscuits
Ingredients
- 2 cups flour
- 1/4 tsp baking soda
- 1 TBSP baking powder
- 1 tsp salt
- 6 TBSP butter cold
- 2 TBSP butter melted
- 1 cup buttermilk
Instructions
- Preheat your oven to 450°
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Slice the butter thinly and blend into the flour with a pastry cutter until it resembles course meal. (If using a food processor, just pulse a few times until this consistency is achieved.)
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured work surface.
- Gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.
- Fold the dough about 5 times. Gently press the dough down to a 1 inch thick.
- Use a round cutter, or the top of a glass, to cut into rounds.
- Place the biscuits on a cookie sheet or in a metal pan. If you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 15-18 minutes, until the biscuits are a light golden brown on top and bottom.