Fluffy Southern Buttermilk Biscuits

Course Bread

Cuisine American, Southern

Keyword fluffy-southern-buttermilk-biscuits

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 254kcal

Author Melissa Sperka

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Sift together the dry ingredients 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 until it becomes crumbly and resembles peas.
Mix in 1 cup cold buttermilk, 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 surface about 3/4-1 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.
Brush with melted butter after removing from the oven. Serve immediately.

Whole fat or low fat buttermilk preferred, not fat free.
To make your own Buttermilk: To every one cup of whole milk add 1 Tbsp of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.