Servings
Font
Back
5.0 from 6 votes

Southern Buttermilk Biscuits

These tall and flakey Southern buttermilk biscuits are just like Grandma used to make! Learn how to make these old-fashioned biscuits, plus tons of pro-tips for delicious biscuits every time.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
32 mins
Servings: 6 biscuits
Calories: 241 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 cups all-purpose flour (I prefer White Lily brand)
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 tablespoons salted butter, diced into small pieces and chilled, plus about 2 tablespoons of melted butter for brushing tops
  • 2 tablespoons shortening, diced into small pieces and chilled (or sub with lard)
  • ¾ - 1 cup cold buttermilk

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
  3. Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness. Use a biscuit cutter to cut out rounds (I use either a 2 or 2 ½ -inch cutter). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
  4. Arrange biscuits (with sides touching) on the parchment-lined baking sheet or in a parchment-lined round cake pan. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.
  5. Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter and serve warm.

Notes

  • My dad taught me that you can freeze the butter and shortening, and then grate the frozen fat into the dry ingredients using a box grater. This is a nice alternative to a pastry cutter, because it helps the fat stay really cold and it automatically creates the little flakes of fat throughout the dough.

Nutrition Information

Serving 1biscuit Calories 241kcal (12%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 20mg (7%) Sodium 376mg (16%) Potassium 304mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 245IU (5%) Calcium 136mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 6biscuits

Amount Per Serving

Calories 241

% Daily Value*

Serving 1biscuit
Calories 241kcal 12%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 376mg 16%
Potassium 304mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 245IU 5%
Calcium 136mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.