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Fluffy Southern Buttermilk Biscuits

Course Bread
Cuisine American
Keyword fluffy-southern-buttermilk-biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Author Melissa Sperka

Ingredients

  • 3 cups all purpose flour
  • 5 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup chilled butter or vegetable shortening
  • 1 - 1 1/4 cup cold buttermilk
  • melted butter or heavy cream to brush the tops

Instructions

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Sift together the dry ingredients in a 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.  
  • Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream. Bake at 450°F for 13-15 minutes until lightly golden and puffed.
  • Brush with melted butter after removing from the oven. Serve immediately. 

Notes

Whole fat or low fat buttermilk preferred, not fat free.