Southern Buttermilk Biscuits
User Reviews
4.9
Southern Buttermilk Biscuits
Description
Southern Buttermilk Biscuits feature a dough made by cutting cold butter into self-rising flour until pebbly, then gently stirred with buttermilk to maintain moisture. The dough’s stickiness is balanced with additional flour during light kneading, preserving tenderness. Folding the dough in thirds builds layers that contribute to their flaky texture.
Baked at 450°F, the biscuits form a golden crust while the centers stay soft. Use of cold butter and minimal handling helps create a crumbly but moist crumb typical of southern-style biscuits. Their flavor is mildly buttery with a subtle tang from the buttermilk.
These biscuits fit well with breakfast spreads or can accompany hearty dishes. Their flaky layers and tender bite make them suitable for slicing and filling with butter, jams, or savory additions. The method supports repeatable results for home bakers seeking traditional southern biscuits.
Ingredients
- 1 tick (4 oz) butter cold, plus more for the pan if needed, unsalted
- 2 1/4 cups self-rising flour such as White Lily or Martha White brands, or 2 cups plus 2 tablespoons homemade self-rising flour* (see NOTE above), plus more for the dough and the work surface, store-bought
- 1 1/4 cups buttermilk either low-fat or full-fat
- 2 tablespoons (1 oz) butter melted, unsalted
Instructions
- Slice the cold butter into 1/4-inch-thick (6-mm) slices. Dump the flour in a large bowl and toss in the butter slices. Using a pastry blender or a couple knives, cut the butter into the flour until the mixture is pretty crumbly and resembles small peas. Cover and refrigerate for 10 minutes.
- Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
- Add the buttermilk to the flour mixture, gently stirring with a fork just until the flour is moistened. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times, gradually adding additional flour as needed. Using floured hands, press or pat the dough into a 3/4-inch-thick (18-mm) rectangle (it should measure about 9-by 5-inches or 23-by 13-cm). Sprinkle the dough with a little additional flour.
- Starting at a short end, fold the dough over onto itself in 3 sections as if folding a letter-size piece of paper. You should end up with a rectangle shape. Press the dough into a 3/4-inch-thick (18-mm) rectangle (yes, again) and repeat the entire process 2 more times, adding additional flour as needed.
- Press or pat the dough to a 1/2 inch (12-mm) thickness on a lightly floured surface. Cut the dough with a floured 2-inch (5-cm) cutter. Place the biscuits side by side on the prepared baking sheet. The biscuits should touch. Quickly and gently press together the dough scraps while the dough is still cold and cut out as many more biscuits as you can.
- Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let them cool ever so slightly. The biscuits are best warm from the oven. Don’t dally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18biscuits
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 123kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 19mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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