Southern Buttermilk Biscuits

Southern Buttermilk Biscuits
Southern Buttermilk Biscuits. Diana Rattray
    22 min
Ratings

This is our favorite recipe for Southern buttermilk biscuits. The biscuits are made with shortening and butter, along with buttermilk and other ingredients. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. The key is in how much you handle the dough. Knead and roll gently and as little as possible.

I like to make square biscuits because I can cut them out all at once — no re-rolling scraps When you cut out round biscuits, the scraps are rerolled to cut out additional biscuits, and they will be a bit tougher.
 

What You'll Need

  • 2 cups all-purpose flour, 9 ounces, spoon and sweep
  • 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

How to Make It

  1. Heat oven to 450 F. Adjust oven rack to center position. 
  2. In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled shortening and butter until you have pieces the size of small peas. Make a well in the center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
  3. Transfer dough to a lightly floured surface. Pat the dough out into a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. Gather the scraps and pat into a round and repeat. 
  4. Bake on center oven rack for about 10 to 12 minutes, until the tops of the biscuits are lightly browned.
  5. Makes 10 to 12 biscuits, depending on the size of your biscuit cutter.

Reader Comments and Suggestions

"I'm not much of a cook, but this was very easy and turned out great for someone lost in the kitchen. Turned out perfect my first attempt."  Andy

"The first batch turned out very good. Using standard AP flour (I'll have to get some soft winter wheat flour) and about 12 minutes baking time. I did notice that with my oven a bit more time would have been better. 2nd batch baking as I type. Very easy recipe to follow. This uses a bit more salt then I'm used to and a bit less buttermilk. The acid-alkaline balance was excellent. Good rise on the biscuits using a 2.5-inch cutter. Used a baking mat and the bottoms were browned just like the tops. Good work on the recipe. One thing to mention is to dimple the tops before placing into the oven. Push down with your thumb in the middle of each biscuit. This makes for an even rise without a dome." Johnny

These biscuits were so easy to make and they turned "our perfectly. My entire family commented through the whole meal at how delicious they were and they couldn't believe I made them from scratch. I highly recommend this recipe. I substituted coconut oil for the shortening requirement, and that worked great. A winner! Remille"

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