Southern buttermilk biscuits are a true Southern classic, known for their flaky layers, tender texture, and rich buttery flavor. These mouthwatering biscuits have become an iconic staple in Southern cuisine, perfect for breakfast, brunch, or as a comforting accompaniment to any meal. In this post, we will guide you through the steps of creating the perfect Southern buttermilk biscuits that will transport you to a world of savory delight.
One of the key ingredients that sets Southern biscuits apart is buttermilk. Buttermilk lends a tangy flavor and tenderizes the dough, resulting in biscuits that are light and delicate. The acidity in buttermilk also activates the leavening agents, ensuring a rise and fluffy texture.
The key to making exceptional Southern biscuits lies in the technique. Start by combining the dry ingredients in a bowl, then cut in cold butter until the mixture resembles coarse crumbs. This step ensures the butter is evenly distributed throughout the dough, creating pockets that will result in flaky layers.
Next, make a well in the center and pour in the cold buttermilk. Gently fold the wet and dry ingredients together until just combined. Be careful not to overmix, as this can result in tough biscuits.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Roll the dough out to about ½ inch thickness and fold it in half. Repeat this process 5-6 times, which creates more layers and increases the biscuit’s flakiness
Using a round biscuit cutter or a glass, cut out the biscuits from the rolled dough. Place them on a baking sheet lined with parchment paper, allowing a little space between each biscuit. Brush the tops with melted butter for a golden and glossy finish.
Bake the biscuits in a preheated oven until they are puffed and golden brown. The aroma that fills your kitchen as they bake is simply heavenly.
The best way to enjoy Southern buttermilk biscuits is while they are still warm from the oven. Break one open and savor the steamy flakiness. Spread them with butter, jam, or enjoy them alongside your favorite Southern dishes like fried chicken.
If you have leftovers (which is rare!), allow the biscuits to cool completely, then store them in an airtight container at room temperature. To reheat, wrap them in foil and warm them in a low oven for a few minutes, or slice them in half and lightly toast them.
Southern buttermilk biscuits are a true testament to Southern hospitality and culinary tradition. With their flaky layers, tender crumb, and rich buttery flavor, these biscuits are a versatile and satisfying addition to any meal. By following the steps outlined in our recipe, you can master the art of creating these beloved biscuits in your own kitchen. So, embrace the Southern charm, gather your ingredients, and get ready to experience the joy of indulging in homemade Southern buttermilk biscuits that will transport you to the heart of Southern comfort. Enjoy!
Southern Buttermilk Biscuits
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk chilled
- 2 tablespoons butter
- Preheat oven to 450 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingers, quickly rub butter and shortening into dry ingredients until mixture looks like wet sand. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Combine just until the dough comes together. The dough will be very sticky.
- Turn dough onto a floured surface, dust top with flour and gently fold dough over on 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 a baking sheet (or my favorite, a buttered and slightly heated cast iron skillet) so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. Lightly brush with reserved melted butter and bake until biscuits are tall and light gold on top, 15 to 20 minutes.