Southern Buttermilk Biscuits

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Southern Buttermilk Biscuits – Flaky, buttery and fluffy biscuits made with few ingredients and minimal prep time. So comforting and indulgent.

You’ll surely want these  for breakfast, lunch, dinner and  afternoon snacks. It almost goes perfectly with anything; Fried chicken, stew, soups , honey and butter to eggs and bacon. You’ll be wanting more of these.

Guaranteed!!!

These tasty treats take you to your comfort zone and just reminds you of that warm, tight hug from Grandma. It hits every spot and the flavor literally just melts in your mouth. You know what? I always have a few of these in the freezer whenever the need arises.  A great make ahead  especially if you have a crowd to feed.

I just love it with honey- that’s me- the sweet tooth  gal.

But whatever rocks your boat, it sure is divine. If there’s one food that I’d gladly call “food for the gods”, then this is “The Biscuit”.

It is super easy to make – not too much mixing required – and yet it still yields beautiful golden brown biscuits that are waiting to be buttered and enjoyed. With just a few tips and couple of attempts, you’ll have this too often as sides on your menu, especially during this holiday season. 

When a friend brings this over during potluck, consider yourself special and just thank them. Now go grab some flour and buttermilk and start whipping up this classic and heavenly Southern  treats. They require a delicate touch when making them .

Tips and Notes:

1.  You may want to keep everything in this recipe cold. The cold butter in this recipe are grated to distribute the fat evenly throughout the dough. If things start to warm while making this. toss them in the fridge for 10 minutes before you bake them in the oven.
2. Making it in the food processor is a great option and is a great option if you do not like grating butter.Mix all the dry ingredients in the food processor , cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs.
3.  If you truly want to make these southern style, then use White Lily Flour, it’s soft red winter wheat flour, perfect for creating light-textured and fluffy biscuits. Mostly available in the Southern parts of the U.S. However, you can easily purchase it on line at Walmart  . And it’s a under $3.  
4. The key to this recipe is not to over mix. Over mixing can cause the dough to yield tougher biscuits. You don’t even need to take out your mixer in this recipe. Just a few mix is what it all needed to have a perfectly textured dough.
5. Folding the dough a few times creates numerous flaky textures on the biscuits. Make sure to handle the dough extra carefully as biscuits dough are quite sensitive. Handling the dough roughly and for for too long, releases gluten that makes tough and undesirable biscuits.
6. Make sure to dip your cutter in flour and cut the biscuits straight up. Do not twist that cutter so as to seal the biscuits and keep them rising and cooking properly in the oven.
7. Brush the biscuits with melted butter to lock in flavor before you bake them, or  if you want a slightly brownish top just like in the picture then brush with cream.

5 from 3 votes

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Southern Buttermilk Biscuits

Southern Buttermilk Biscuits – a classic Southern breakfast staple that is flaky, buttery and fluffy delicious biscuits made with few ingredients and minimal prep time. 

Course: Side

Cuisine: Southern

Servings: 10 -12 biscuits

Calories: 276 kcal

Author: Immaculate Bites

Ingredients

• 3 cups ( 390 grams) all-purpose flour ( I used white lily flour, see notes 3 )
• 1 ½ tablespoons baking powder
• 1 teaspoon baking soda
• 1 ½- 2 tablespoons sugar
• 1 1/2 teaspoons Salt
• 3/4 cup (1 1/2 sticks, 180 g,) butter chilled
• 1 1/4 cup (300 mL) chilled buttermilk

Instructions

1. In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
   

2. Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough , making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs,this might take about 5 minutes.
   

3. Make a well in the center of the bowl and add buttermilk and stir with  until it forms a rough ball , do not over mix. Let it rest in the fridge for about 10 minutes.
   

4. Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together . 
   

5. Gently, gently pat dough about 1/2″ thick. 

   Then Fold the dough repeating the folding process about  6-8 times. This ensures flakiness.  After folding is complete gently press the dough down to a 1 inch thick, ready to be cut. 
   

6. Use a 2-inch round cookie cutter, or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.
   

7. Separate wedges and place on an un greased baking sheet. Brush with cream .
   

8. Bake at 400° for 12-15 minutes or until lightly browned.
   

9. Remove and serve warm.

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