Best Southern Buttermilk Yeast Biscuits Recipes

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FLUFFY SOUTHERN BUTTERMILK BISCUITS



Fluffy Southern Buttermilk Biscuits image

Provided by Melissa Sperka

Categories     Bread

Time 30m

Number Of Ingredients 7

3 cups all purpose flour
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/2 cup cold butter ( or vegetable shortening)
1 - 1 1/4 cup cold buttermilk
melted butter or heavy cream to brush the tops

Steps:

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Sift together the dry ingredients in a large mixing bowl.
  • Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
  • Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
  • Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
  • Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
  • Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
  • Brush with melted butter after removing from the oven. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 32 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 570 mg, Fiber 1 g, Sugar 3 g, Calories 254 kcal

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

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.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERMILK YEAST BISCUITS



Buttermilk Yeast Biscuits image

Grandma's recipe that everybody loves. Serve as dinner rolls as well as breakfast bisquits. Best served with raspberry jam! The dough can be kept in the refrigerator for a week!

Provided by Gina Rae Vinson

Categories     Yeast Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 9

1 tablespoon dry yeast
1 cup warm water
7 cups flour
1/4 cup white sugar
1/4 teaspoon baking soda
5 teaspoons baking powder
3 teaspoons salt
2 cups buttermilk
2/3 cup vegetable oil

Steps:

  • Dissolve yeast in warm water in a small bowl and set aside.
  • Sift next 5 dry ingredients together in a large bowl.
  • Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
  • Store in covered container or ziploc bag in refrigerator until ready to bake.
  • Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.

Nutrition Facts : Calories 204.6, Fat 6.6, SaturatedFat 1, Cholesterol 0.8, Sodium 402.2, Carbohydrate 31.3, Fiber 1.1, Sugar 3.2, Protein 4.7

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