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
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
- 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
- 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.