Southern Buttermilk Biscuits Recipe: Your Guide to Flaky, Buttery Perfection
If there’s one baked good that embodies the warmth and comfort of Southern cuisine, it’s the buttermilk biscuit. Those golden-brown beauties are an absolute delight. Flaky, buttery layers that just melt in your mouth – is there anything better? The best part is, creating these pillowy treats in your own kitchen is easier than you might think!
In this guide, I’ll take you through everything you need to know about baking perfect flaky buttermilk biscuits. I’ll share my tips and tricks, plus some fun serving ideas to take your biscuit game to the next level. By the end of this post, you’ll be baking like a Southern grandma and ready to give the whole family (or just yourself) a delicious treat! And of course, if you’re inspired by these recipes, make sure you follow me on social media for more deliciousness!
The Keys to Biscuit Bliss
Let’s start with the basic essentials for the perfect buttermilk biscuit:
- Quality Flour: For the best texture, opt for a soft, low-protein flour like White Lily.
- Baking Powder and Baking Soda: The perfect balance of both gives your biscuits that beautiful rise.
- Salt: Just a pinch of salt enhances the flavors.
- Shortening and Butter: Using both provides flakiness from the shortening and rich flavor from the butter. Make sure they’re both very cold!
- Cold Buttermilk: Cold buttermilk is essential for creating those tender, flaky layers.
How to Make Flaky Buttermilk Biscuits: Step-by-Step
Tips for the Flakiest Southern Buttermilk Biscuits
- Cold is Key: Keep your ingredients (especially the shortening, butter, and buttermilk) as cold as possible. This prevents the fat from melting before the biscuits hit the oven, which is what creates those glorious flaky layers.
- Handle with Care: The more you work the dough, the tougher it becomes. Mix it just barely until it forms a cohesive ball, and then fold only a few times before cutting and baking.
- Bake Close Together: For taller biscuits, place them so they are touching on the baking sheet. This encourages them to rise upward.
Serving Ideas: Beyond Butter and Jam
While these flaky buttermilk biscuits are delicious with just classic butter and jam, here are some ideas to elevate your biscuit experience:
- Savory Surprise: Top with sausage gravy for a hearty breakfast or brunch.
- Fried Chicken Bliss: Create a mouthwatering fried chicken sandwich using your biscuits.
- Sweet and Simple: Serve with fresh fruit and whipped cream for a simple, sweet treat.
- Ham It Up: Add a slice of salty ham to your biscuit for a flavor explosion.
- Strawberry Shortcake: Use your biscuits as a base for a delicious strawberry shortcake.
FAQs
- Can I freeze buttermilk biscuits? You can bake and freeze them for later, or freeze the unbaked dough.
- What if I don’t have buttermilk? In a pinch, mix regular milk with some lemon juice or vinegar – this will give a similar tang.
And there you have it! You’re now well-equipped to bake a batch of irresistible Southern flaky buttermilk biscuits. If you try my recipe, I’d love to hear what you think in the comments, or share photos on social media and tag me! Happy baking!
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Buttermilk Biscuits Recipe
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable shortening chilled
- 1 stick unsalted butter chilled and sliced thin
- 1/3 cup flour for dusting work surface
- Cooking spray for work surface
- 1 1/4 cups cold buttermilk
Instructions
- Preheat oven to 450 F.
- In a large bowl, mix together the flour, baking soda, baking powder and salt. Add the shortening until it resembles coarse crumbs.
- Toss in the butter and press into small pieces with the flour between your fingers. Freeze 15 minutes.
- Using some Pam spray, coat your work surface well. Sprinkle with some extra flour lightly and wipe so the flour coats the spray.
- Add most of the buttermilk to the flour, reserving 2 tablespoons. Stir and form into a ball and make a “shaggy dough.”
- Place dough onto your work surface, dust with a bit more flour, and work into a ball.
- Shape dough into a 14×18 inch rectangle and roll with a floured rolling pin until it’s about 1/4-inch thick.
- Now, fold into thirds to form a 4×6 inch rectangle. Rotate 90 degrees and dust, roll and fold again.
- Now roll dough into a 10-inch, 1/2-inch thick square. Flip over and cut into rounds with your biscuit cutter.
- Place on ungreased baking sheet. Repeat cutting rounds with remaining dough.
- Brush a bit of melted butter onto the biscuits and bake about 15 minutes or until golden brown. Let cool and serve with sausage country gravy (see my separate recipe)!!
