Southern Buttermilk Biscuits
There is nothing more comforting than a good old fashioned hot Southern Buttermilk Biscuits slathered with soft creamy butter. Biscuits are the bread of the south and growing up at my grandmother’s house there was rarely a meal that biscuits were not a part of . Just a platter of biscuits and butter placed in the middle of the table . I’ll be honest , when I was young I had no desire to learn to cook biscuits. I mean the ones from the can are good, Right? They are acceptable in a pinch but homemade are always better.
Since I never actually learned to make biscuits from one of my relatives and my mother was never a baker I have been on a quest in my adult life to find the perfect recipe. I have experimented with many techniques like butter vs. crisco and buttermilk vs milk . To be honest I have never met a biscuit I didn’t like but there are a few things I prefer. Hands down I love the tang a buttermilk biscuit has. I used whole buttermilk in this recipe but honestly I have bought the low fat version on accident and couldn’t tell much of difference. As far as butter or Crisco , Criso is just easier to work with . All biscuits require you to cut the fat into the dry ingredients , Crisco is the easiest to get the pea sized pebbles.
Let’s Make Southern Buttermilk Biscuits!
Gather your Ingredients and supplies
Preheat your oven to 425 degrees, yes this is correct.
In a large mixing bowl mix together self rising flour and sugar
With a pastry cutter or two knives cut in crisco until it looks like fine small pea sized pebbles.
This is what your mixture should look like after the fat is cut in.
Slowly add buttermilk mixing as you go
Once all the buttermilk is added and the dough is just mixed together turn the dough out onto a lightly floured surface. Knead just until the dough is no longer tacky, maybe 10 times at most . You may need to sprinkle a little extra flour
Pat or roll(I prefer the patting method) the dough into a circle about 1 inch thick
Cut the biscuits with a biscuit cutter and place them on a parchment lined baking sheet.
Brush the tops with a little melted butter and bake in a preheated for 10-15 minutes .
Southern Buttermilk Biscuits are best served with:
- Slathered with Butter
- Drizzled with Honey
- Drizzled with your favorite syrup
- Jelly or Jam
- Cinnamon Butter
- Pumpkin Butter
- Apple Butter
- Sausage Gravy
- Chocolate Gravy
- Best served warm
Enjoy!!
Do you love biscuits? Check out these recipes.
Recommended Tools for this recipe.
- Pastry cutter
- Danish whisk..I love this tool and use it for almost everything
- Pastry Mat..This mat is a game changer for me , LOVE IT!
- Biscuit cutters
- parchment paper
Southern Buttermilk Biscuits
Ingredients
- 2 cups of Self Rising flour
- 2 Tablespoons Sugar
- 1/3 cup butter flavored crisco
- 1 cup cold Buttermilk
- a little extra flour for kneading and cutting
- 2 Tablespoons of melted butter -to brush the tops of the biscuits
Instructions
- Preheat Oven to 425 F
- In a large mixing bowl mix together self rising flour and sugar
- With a pastry cutter or two knives cut in crisco until it looks like fine small pea sized pebbles.
- Slowly add buttermilk mixing as you go
- Once all the buttermilk is added and the dough is just mixed together turn the dough out onto a lightly floured surface
- Knead just until the dough is no longer tacky, maybe 10 times at most . You may need to sprinkle a little extra flour
- Pat or roll(I prefer the patting method) the dough into a circle about 1 inch thick
- Cut the biscuits with a biscuit cutter * See notes
- Place the cut biscuits on a baking sheet
- Brush a little melted butter on top
- Bake in a preheated for 10-15 minutes -or until golden brown on top.
Nothing better than biscuits! Thanks for sharing the step-by-step, just like my grandma would make them.
Thank you for your kind words 😊
I am drooling looking at this recipe. I love homemade biscuits. I know I would find a way to eat these at every meal of the day.
Thank You Gloria , they are fabulous!
Oh wow! I am so loving this recipe. Southern Buttermilk Biscuits are really delicious and mouthwatering.
Thanks Dennis!
I appreciate the step-by-step instructions. I love to cook but baking and working with dough is so intimidating to me. I’m willing to give this a shot because I know my son would love them.
These biscuits look perfect! I really like that they are tall so I can make a breakfast sandwich or something…yummy!
oooh, I have never made home made biscuits and with your step by step instructions, I should have no problems! Thank you for sharing this recipe.
Yum, these look super filling and tasty! The perfect texture as well
Nothing better than warm biscuits. Thank you for sharing your step by step pictures. Biscuits looks amazing!
Something about buttermilk biscuits makes me so cozy – they’re definitely a comfort food for me! Especially these – they are the perfect texture!
I love having biscuits on the side of any meal! These look absolutely amazing and I’m saving this recipe to make this weekend! I love all detailed instructions so I know mine will turn out great.
I have a container of powdered buttermilk. It says to put dry powder in your mixture, then add your liquid as in water into the mix. Do you think this would really work right?
I have never used the buttermilk in the can. I recently bought some but still haven’t had a chance to use it. I would recommend mixing it as a liquid then adding it in place of the regular buttermilk. I can’t guarantee the results but if you try it please keep me updated.
I use the powdered buttermilk all the time, use it as directed.
Thank you. I will.
these look like the biscuits i have in my mind that should go with the sausage gravy…like KFC biscuits…are these like that?
Hi Judy I have never had the biscuits from KCF but I can tell you these are fabulous and go great with sausage gravy. I have my sausage gravy recipe linked in this recipe also .
Wondering if you can make any suggestions for how to adapt this for non-self rising flour – we never buy that – just the all-purpose white (and whole wheat) flour. Thanks.
If you don’t have self rising flour you can make your own by sifting together 2 cups of all purpose flour , 3 teaspoons of baking powder and a 1/2 teaspoon of salt. I have never made these biscuits with whole wheat flour so I couldn’t recommend it.
This is basically how I make biscuits except I use lard rather than shortening. Studies show that lard is a much healthier fat than shortening for a number of reasons. I’ve always made good biscuits, but they are spectacular since I switched to lard.
Hey Nancy , I have used lard as well and you are right it does make a good biscuit.
You know I should have said that I get my lard from a local farmer that raises his pigs like pigs should be raised; wandering in the woods and fed only the best food. I had forgotten how good pork chops can be until I started buying organic pork, including lard. It’s worth every penny.
I agree , all organic meat does taste better .
No, no, no! Real southern biscuits are not made with sugar! My rural Mississippi grandmothers are turning over in their graves.
The south is a big place , there no right or wrong way to make a biscuit . I am from the deep south , 45 miles from the Gulf of Mexico . This is the way my family has made biscuits for many generations . We also like sugar in our cornbread LOL.