Old-Fashioned Southern Buttermilk Biscuits
These Old-Fashioned Southern Buttermilk Biscuits are a cherished family recipe passed down through generations. Hailing from my great-great-grandmother's kitchen in the heart of the South, these biscuits embody the essence of Southern hospitality. Each bite is a delightful blend of flaky, buttery goodness that elevates any meal from breakfast to dinner. Whether enjoyed plain, with a smear of butter or honey, or as the perfect accompaniment to fried chicken or gravy, these biscuits are sure to impress. This recipe calculates to perfection and promises a warm reminiscence of home-cooked traditions. Though Iām guilty of using a modern food processor, I assure you that the results are nothing short of heavenly. Give them a try and experience the joy of authentic Southern comfort food!
10
Servings
N/A
Calories
6
Ingredients
Ingredients
unbleached all-purpose flour
2 cups (plus more for dusting)
baking soda
1/4 teaspoon
baking powder (aluminum-free)
1 tablespoon
kosher salt
1 teaspoon
unsalted butter
6 tablespoons (very cold, cut into chunks)
buttermilk
1 cup (approximately)
Instructions
1
Preheat your oven to 450Ā°F.
2
In a large mixing bowl or the bowl of a food processor, whisk together the unbleached all-purpose flour, baking soda, baking powder, and kosher salt until well combined.
3
Cut the cold butter into smaller chunks and add it to the flour mixture, then use a pastry cutter or pulse in a food processor until the mixture resembles coarse meal.
4
Slowly add the buttermilk to the mixture and stir until just combined. If the dough appears too dry, add a little more buttermilk until the dough is wet but holds together.
5
Flour a flat surface and gently turn the dough onto it. Pat the dough down gently to about Ā½ inch thick using your hands; avoid using a rolling pin to keep the dough tender.
6
Fold the dough onto itself about five times, then gently press down to form a 1-inch thickness. Use a round cutter to cut out biscuit rounds, being careful not to twist the cutter.
7
Gather the scraps, knead gently just enough to combine, then cut out a few more rounds, keeping in mind these may not be as fluffy as the first cuts.
8
Arrange the biscuits on a cookie sheet. For soft sides, place them touching; for crusty sides, space them about 1 inch apart.
9
Bake the biscuits for 10-12 minutes or until they are light golden brown on top and bottom. Keep an eye on them to prevent overbaking.
10
To maintain the biscuits' flakiness and tenderness, handle the dough as little as possible. The less you work the dough, the better your biscuits will be.
11
If you wish to prepare biscuits ahead of time, cut them out and freeze them on the cookie sheet. Once frozen, transfer to a bag for storage up to a month. Bake from frozen at 450Ā°F for about 20 minutes when ready to enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Old-Fashioned Southern Buttermilk Biscuits.
What temperature should I preheat the oven to?
Preheat your oven to 450Ā°F.
What ingredients are used for the dry mixture?
The dry mixture consists of unbleached all-purpose flour, baking soda, aluminum-free baking powder, and kosher salt.
How much flour is needed?
You will need 2 cups of unbleached all-purpose flour, plus more for dusting your surface.
What kind of butter should I use?
Use 6 tablespoons of very cold unsalted butter, cut into chunks.
Can I use a food processor for this recipe?
Yes, you can use a food processor to whisk the dry ingredients and pulse in the cold butter.
How should the mixture look after adding the butter?
The mixture should resemble coarse meal after the butter is cut in or pulsed.
How much buttermilk is required?
The recipe calls for approximately 1 cup of buttermilk.
What should I do if the dough is too dry?
If the dough appears too dry, add a little more buttermilk until the dough is wet but holds together.
How should I flatten the dough initially?
Pat the dough down gently using your hands to about Ā½ inch thick.
Should I use a rolling pin?
No, you should avoid using a rolling pin to keep the dough tender.
How many times should the dough be folded?
Fold the dough onto itself about five times.
How thick should the dough be before cutting the biscuits?
After folding, gently press the dough down to form a 1-inch thickness.
What is the correct way to use a biscuit cutter?
Use a round cutter and press straight down, being careful not to twist the cutter.
What do I do with the dough scraps?
Gather the scraps and knead them gently just enough to combine, then cut out more rounds.
How should I arrange the biscuits for soft sides?
For soft sides, place the biscuits on the cookie sheet so that they are touching.
How should I arrange the biscuits for crusty sides?
For crusty sides, space the biscuits about 1 inch apart on the cookie sheet.
How long do the biscuits need to bake?
Bake them for 10-12 minutes.
How can I tell when the biscuits are done?
They are done when they are light golden brown on both the top and the bottom.
What is the key to maintaining flakiness and tenderness?
The key is to handle the dough as little as possible; the less you work it, the better the biscuits will be.
Can I prepare the biscuits in advance?
Yes, you can cut the biscuits out and freeze them on the cookie sheet.
How do I store frozen biscuit dough?
Once frozen on the sheet, transfer them to a bag for storage for up to a month.
How do I bake the biscuits from frozen?
Bake them directly from frozen at 450Ā°F for about 20 minutes.
How many servings does this recipe provide?
This recipe yields 10 servings.
What kind of baking powder is recommended?
The recipe recommends using 1 tablespoon of aluminum-free baking powder.
How much salt is used?
The recipe uses 1 teaspoon of kosher salt.
How much baking soda is required?
The recipe requires 1/4 teaspoon of baking soda.
What is the origin of this recipe?
This is a family recipe passed down through generations, originally from the creator's great-great-grandmother in the South.
What are some recommended ways to serve these biscuits?
They can be enjoyed plain, with butter or honey, or served with fried chicken or gravy.
What category of food does this recipe fall under?
This recipe is categorized under Breads.