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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%
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Southern Buttermilk Biscuits

Recipe #26110 | 22 min | 10 min prep | add private note

⁽²⁴²⁾ RATE IT NOW Print Recipe

By: P4
Apr 22, 2002

These biscuits are authentic - this recipe came from my Great-Great Grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

10 biscuits (change servings and units)

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)

Directions

1
Preheat your oven to 450°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°F for about 20 minutes.

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Featured Reviews for This Recipe

From: Charmed

On Oct 27, 2009

I've been looking for a good, keeper biscuit recipe and after trying a few, am so glad I found this one. They rose beautifully, were light and tender and delicious. They were the texture I've been looking for and they tasted wonderful. My few adjustments were as follows. I added a couple of teaspoons of sugar as I like the subtle richness it adds to biscuits. I was too lazy to cut in the butter myself, or to haul out the processor, so I tried using my small countertop electric chopper. Perfect results. Also, I used buttermilk powder, but instead of mixing the powder with the dry ingredients and using water as ususally recommended, I mixed it with the water and used the resulting buttermilk since I didn't want to overmix and didn't want to take a chance the powder wouldn't be evenly distributed. Again, perfect results, and lots of pride, as they brought me many kudos. Highly recommended, and my biscuit recipe of choice from here on in. Thank you!

1 person found this review helpful

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From: sugaree

On Oct 26, 2009

Rushed making them, used 1/2 whole wheat 1/2 white and they were still most delicious!!

1 person found this review helpful

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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.

34 people found this review helpful

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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!

18 people found this review helpful

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