Southern Buttermilk Biscuits Recipe
Classic flaky Southern biscuits made with self-rising flour, shortening, and buttermilk.
Servings: 8 servings
Ingredients
- 2 cups self-rising flour (226 g)
- 2 pinches kosher salt (approx. 1 g)
- 3 tablespoons shortening (35 g)
- 1 tablespoon butter very cold (14 g), cut into pieces
- 1 cup buttermilk (245 g)
- 1 tablespoon butter melted (optional, for brushing) (14 g)
Instructions
- Preheat the oven to 475°F (245°C) and grease a baking sheet or cast-iron skillet.
- In a large mixing bowl, whisk together the self-rising flour and kosher salt until evenly combined.
- Cut the shortening and the very cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of fat.
- Slowly pour the buttermilk into the dry ingredients and gently stir until a shaggy dough forms; do not overmix.
- Turn the dough onto a lightly floured surface and gently pat or roll it into a 1/2-inch thick round, folding once or twice if needed to create layers.
- Use a sharp metal or glass biscuit cutter to cut rounds, pressing straight down without twisting, and place them on the prepared baking sheet or in the skillet so sides touch for taller biscuits.
- Brush the tops lightly with melted butter, if using.
- Bake in the preheated oven for 10–12 minutes, until the tops are golden brown.
- Remove from the oven and serve warm.
Equipment
- Mixing Bowl
- pastry cutter or fork
- Measuring cups and spoons
- rolling pin or hands
- round biscuit cutter
- baking sheet or skillet
- pastry brush
Notes
- Use very cold butter for flakier biscuits.
- Do not overwork the dough to keep biscuits tender.
- Press straight down with the cutter for even rise.
- Baking in a hot oven gives the best oven spring.