Best Southern Buttermilk Biscuits Recipes

SOUTHERN BUTTERMILK BISCUITS

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour 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 board.
• Gently, 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 to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- 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 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real 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.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

SOUTHERN FRIED EGGS OVER BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)

Steps:

• Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
• Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
• Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

TEENA'S OVERNIGHT SOUTHERN BUTTERMILK BISCUITS

Steps:

• Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
• Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
• Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• 1. Cut lard into flour using a pastry blender or two forks, and add the pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
• 2. With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven.

SOUTHERN FLAKY BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 450.
• 2. Combine the dry ingredients and mix to distribute everything.
• 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
• 4. Add in butter milk and stir just enough to combine.
• 5. Turn out dough until floured surface and fold 5-6 times.
• 6. Press out so dough is about 1" thick.
• 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
• 8. Reform dough and continue to cut out biscuits.
• 9. Bake for 10-12 minutes until lightly golden.

LIGHTER-THAN-AIR BUTTERMILK BISCUITS (SOUTHERN LIVING)

Steps:

• Cut 1/3 cup butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until ingredients are moistened.
• Turn dough out on a lightly floured surface; knead 3 or 4 times.
• Pat or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.
• Bake at 425* for 12 to 14 minutes. Brush biscuits with melted butter, if desired . Yield: 8 biscuits.

SOUTHERN BUTTERMILK YEAST BISCUITS

Steps:

• To water add yeast and set aside. Mix flour, baking powder, and salt in a medium mixing bowl. Add Crisco to flour and mix until well blended. Add sugar to buttermilk and mix thoroughly. Add milk mixture to flour mixture and mix well.
• Spoon onto floured paper towels (or your choice) and sprinkle well with flour. Knead into a well rounded ball and pat out to about a saucer sized dough. Cut this into 5 biscuits and place in small enough heavy pan (I prefer pampered chef pans) to where sides of biscuits touch each other. Spread tops of biscuits with buttermilk.
• Bake in 425 degrees F oven until nicely browned.

VEGAN "BUTTERMILK" SOUTHERN STYLE BISCUITS

Steps:

• Preheat oven to 375.
• Use your mixer, or use a large-ish mixing bowl. Add dry ingredients and mix together with a fork so ingredients are combined thoroughly.
• Then add the Earth Balance and cut into the dry mixture with two knives scissoring against another (or use mixer). The consistency should be lumpy/flaky and E.B. should be about pea-size, as it is important to keep it mealy/flaky for flakier biscuits.
• Next measure the soymilk and add the lemon juice to it, allowing it to sit for a few minutes (the lemon juice sours the soymilk giving it a buttermilk like taste).
• Add the soymilk mixture and mix thoroughly (until combined) but do not over mix (occasionally I have to add a few extra tblsp. of soy milk, if the dough isn't completely incorporated at bottom of mixer). The dough texture should be able to be handled and formed easily, without losing shape (a bit tacky is okay but not sticky). Flour a board and gently roll dough into a log, cut into 7-8 generous slices, place on sheet (with the cut sides on the side and the top on the top) and bake until golden (15 minutes approximately).

MOMMA'S SOUTHERN BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 450* In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (the faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over onto itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. This single recipe makes about 6 biscuits if they are cut 1" thick. I usually double the recipe. Bake until biscuits are tall and light gold on top, about 15 - 20 minutes.

SOUTHERN HOMEMADE BUTTERMILK BISCUITS

Steps:

• 1. Sift together the flour, baking powder, baking soda, and salt.
• 2. Cut in the shortening, add the buttermilk, and mix well.
• 3. Turn out on a floured board.
• 4. Roll out and cut.
• 5. Bake at 450F until browned.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450° (500° if using a convection oven).
• Line a large baking sheet with parchment paper.
• In bowl, combine flour, cream of tartar, baking soda and salt.
• Cut cold butter or shortening into dry ingredients with a pastry blender.
• (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
• Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
• Dough should be soft and moist; add remaining 1/4 cup as needed.
• Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
• Roll or pat dough into a 14-by-10-inch rectangle.
• With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
• Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
• Turn dough so short side faces you.
• Pat into a 9-by-12-inch rectangle.
• In same manner, spread again with 3 tablespoons soft butter and fold letter style.
• Turn once more in the same manner.
• Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
• Work quickly and gently so as not to overwork dough.
• Pat dough into rectangle 3/4-inch thick on floured surface.
• Cut into squares with a sharp chef's knife.
• Place on pan, 1 inch apart.
• Lightly brush tops with melted butter.
• Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
• Serve hot, warm or room temperature.

BUTTERMILK BISCUITS - SOUTHERN LIVING

Steps:

• Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
• Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
• Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
• Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
• For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate.
• For Sweet Shortcakes: Add 2 Tbsp. sugar to the flour, and replace buttermilk with heavy cream. The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives them a crumbly texture like shortbread. They're the perfect base for shortcake desserts.
• For Crunchy-Bottomed Biscuits: Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy.
• For Pickle Biscuits: Why didn't we think of these sooner? Stir 4 Tbsp. drained dill pickle relish into buttermilk before adding to flour mixture. Split baked biscuits, and top with ham and mustard for the World's Best Ham Sandwich! We promise.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
• 2. In a Medium bowl, place flour. Using a pastry blender, cut in butter until mixture is crumbly. Slowly add buttermilk, stirring with a fork just until mixture is combined.
• 3. Turn dough out onto a lightly floured surface. Gently knead 2 or 3 times or just until dough is smooth. Pat dough to 1/4-inch thickness. Fold dough in half so it measures 1/2-inch thickness. Using a 3-inch cutter or a drinking glass, cut out dough.
• 4. Place biscuits on prepared baking sheet. Brush with melted butter, if desired. Bake fore 12 to 15 minutes or until golden brown.

BUTTERMILK BISCUITS - SOUTHERN

Steps:

• Preheat oven to 425°.
• Line a baking sheet with parchment paper or a silicone mat.
• Whisk the flours, baking powder, baking soda, sugar and salt in a large mixing bowl.
• Drop in butter and using your fingers, toss to coat the pieces with flour and cut and rub the butter into the flour mixture until it is pebbly with different sized pieces from very small to pea-size.
• Pour the buttermilk over the dry ingredients and toss gently with a fork and turn the ingredients until you have a nice soft dough.
• In the bowl, give the dough 3- 4 kneads to bring the dough together.
• Lightly dust a work surface with flour and turn out the dough.
• Dust the top of the dough very lightly with flour and quickly pat the dough with your hands until it is about 1/2-inch high.
• Use a biscuit cutter to cut as many biscuits as you can.
• Re-roll remaining dough and cut more biscuits until dough is used up.
• Place biscuits on baking sheet.
• Bake the biscuits for 14- 18 minutes or until puffed and golden brown.

" FINALLY GOT IT! " SOUTHERN (UN) BUTTERMILK BISCUITS

Steps:

• Combine all dry ingredients. Whisk to ensure all are fully incorporated.
• In a separate bowl, combine milk and vinegar, stir, and let sit at least 5 minutes. (Buttermilk is too viscous and has too high of a fat content. This combination works better from a consistency standpoint and sacrifices negligible taste).
• Cut in shortening and combine, but leave some small lumps.
• Stir in milk mixture, one third at a time, until fully incorporated and a solid, sticky mixture is present. Transfer to workspace and kneed mixture adding flour as necessary until the mixture is "just" not sticky.
• Roll out approx 5/8" thick and cut into 2 1/2" biscuits.
• Transfer to greased baking sheet and bake 15 minutes at 450.
• After 15 minutes (or until slightly browned) generously brush butter on tops and bake an additional two minutes. Before removing from oven allow to slightly cool, then serve warm!

SOUTHERN BUTTERMILK BISCUITS

Steps:

• preheat oven to 425 degrees.
• mix dry ingredients.
• add butter (fresh from fridge - not softened).
• cut with a pasty blender or two knives.
• pour in the buttermilk.
• mix just enough so ingredients are barely combined.
• if you feel the need to keep stiring say this mantra "tougher biscuits, tougher biscuits).
• place dough on floured surface and gently spread to about 3/4 inch thick.
• use knife to cut into squares, rectangles, or possibly cut like a pie for scones.
• place on cookie sheet about 1/2 inch apart.
• (optional)use pastry brush to coat with heavy cream if you desire a shiny biscuit top.