Fluffy Southern Buttermilk Biscuits

Course Bread, Side Dish

Cuisine American, Southern

Keyword best-southern-biscuit-recipe, fluffy-southern-buttermilk-biscuits, southern-biscuit-recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 254kcal

Author Melissa Sperka

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda in a large mixing bowl.
Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut the butter into the flour mixture until it becomes crumbly and resembles peas.
Pour in 1 cup cold buttermilk. Stir just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet, but slightly sticky.
Roll or pat out on a lightly floured work surface about 3/4-inch to 1-inch-thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed. (You can broil at the end of baking to make the tops more golden brown, if desired.)
Brush with melted butter after removing from the oven. Serve immediately.

Buttermilk: Whole fat or low fat buttermilk preferred, not fat free.
Frozen Butter: Can I Use Frozen Butter to make Southern biscuit recipe? Yes, you can freeze the butter and then grate the butter using a box grater. Toss it with the flour and proceed with the recipe.
Flour: White Lily Flour has less gluten and results in a fluffy light biscuit. If you can't find it, use your favorite all purpose flour.
How Do You Make Homemade Buttermilk? To every one cup of whole milk add one tablespoon of white vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.