These classic buttermilk biscuits are a Southern favorite. Serve the biscuits for breakfast or along with a meal. Serve hot and have butter on the table for spreading.
This biscuit recipe makes great Southern-style biscuits. It's a basic recipe with buttermilk, lard or shortening, and butter.
- 2 cups flour (all-purpose, stirred before measuring*)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup lard (or vegetable shortening, chilled)
- 2 tablespoons butter (chilled)
- 3/4 cup buttermilk (cold)
*If possible, use a light southern-style flour in this biscuit recipe.
Heat oven to 450° and have oven rack in center position.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the cold shortening and butter until you have pieces the size of small peas. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently until the mixture is just holding together.
If necessary, add a few more teaspoons of buttermilk.
Transfer the dough to a lightly floured surface and pat out into a 1/2-inch thick circle. Cut out biscuits with a 2 1/2- to 3-inch cutter and place on an ungreased baking sheet.
Bake for 10 to 12 minutes, until tops are lightly browned.
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