1 of 5 photos
Menus using this recipe:
is this recipe not exactly what you are looking for?
or
Browse similar recipes by category
people who like this recipe also like:
By: Shelley Albeluhn
Kittencal's Easy Cinnamon Flop
By: KITTENCAL
My Family's Favorite Sloppy Joes
By: Hey Jude
By: Bev
By: Bergy
what's popular now
Coffee-Cola Cooler (Non-Alcoholic)
By: Engrossed
By: soxfan28
Chicken Breasts With Garlic and Balsamic Vinegar
By: Irish Rose
By: CCLady
By: HokiesLady
Southern Buttermilk Biscuits
Ingredients
Directions
1
Preheat your oven to 450 degrees F.2
Combine the dry ingredients in a bowl, or in the bowl of a food processor.3
Cut the butter into chunks and cut into the flour until it resembles course meal.4
If using a food processor, just pulse a few times until this consistency is achieved.5
Add the buttermilk and mix JUST until combined.6
If it appears on the dry side, add a bit more buttermilk.7
Turn the dough out onto a floured board.8
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.9
Use a round cutter to cut into rounds.10
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.11
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.12
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.13
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.14
Do not overbake.15
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.16
The dough must be handled as little as possible or you will have tough biscuits.17
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.18
You also must pat the dough out with your hands, lightly.19
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.20
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.21
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450 degrees for about 20 minutes.
Questions about this recipe?
Spot an error in this recipe?
Featured Reviews for This Recipe
From: Carol Ryann Parker
On May 15, 2008
Sooooooooooooooooo yummy!! My roommate is trying to cut down on her carbs, but when I made these, she couldn't resist sharing these with some cinnamon creme honey from Wolferman's.
From: mysonshine
On Apr 27, 2008
This is an excellent recipe for a novice biscuit maker, in part to the easy, step-by-step instructions that help make the entire process even more fool-proof! My family and I enjoyed the biscuits this morning for breakfast, and to top it off, I received rave reviews from my picky DH. What a surprise! The only thing I did not follow on this recipe was using non-aluminum baking powder, which I be sure to have on hand next time! I also followed the advice of KatieNana and increased the buttermilk to 1 cup. The biscuits were light and delicious for us, even with the alum. baking powder. Thank you for a great & simple recipe!
From: Lennie
On Oct 20, 2002
These biscuits were exceptional: tender and moist. The instructions were easy to follow and clear, and my biscuits were perfectly golden brown after the stated 10 minutes. My yield was exactly 24, and the entire plate was devoured by myself, my hubby, and our 2 dinner guests. (Biscuits are not all that common here in Canada and seem to be a real treat; my girlfriend's husband couldn't get enough and demanded my friend get the recipe.) My only variation was due to the fact that I was out of unsalted butter, so I used regular butter and cut back on the salt. While I do use buttermilk to bake with, I had never made biscuits with it; that's going to change from now on, as this recipe will become one of my standards.
From: Caryn
On Oct 14, 2002
Luscious, melt in your mouth, buttery biscuits! The dough was easy to handle and cut which made it possible for my 6 year old to help roll and cut the biscuits (she was thrilled). Your instructions were great in mentioning not to overbake by looking for a golden brown color rather than brown which saved me from baking the biscuits too long. Best yet, my 12 year old actually ate an entire biscuit and she's about as picky as they come. Thanks!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 biscuits 44g Recipe makes 10 biscuits) |
||
| Calories 160 | ||
| Calories from Fat 65 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 335mg | 13% | |
| Potassium 56mg | 1% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.0g | ||
| Protein 3.3g | 6% | |
| Vitamin A 218mcg | 4% | |
| Vitamin B6 0.0mg | 0% | |
| Vitamin B12 0.1mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 0% | |
| Calcium 128mg | 12% | |
| Iron 1mg | 7% | |
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2007 Scripps Networks, Inc. All rights reserved