Easy Southern Buttermilk Biscuits Recipe
Everyone who knows me knows that I love to cook. One of the most popular posts I’ve made with some of my creations is my Southern biscuits. These biscuits are a labor of love, a recipe passed down through generations in my family. They're not just a breakfast staple but a symbol of our Southern heritage. So, I thought I’d take this blog post to share that recipe if you want to try it and experience a taste of the South.
My mother and grandmother were true biscuit masters. They could whip up a batch effortlessly and flawlessly every time they cooked. Me? I struggled. I could never quite get it right. But I didn't give up. I kept experimenting with the “recipe” they gave me, tweaking it repeatedly until I found the perfect balance. And now, I'm excited to share with you how I make flawless biscuits every time…and usually every weekend. They've become a family favorite, and I hope they also become a favorite in your home.
Easy Southern Buttermilk Biscuits
2 c all-purpose flour
.25 c sugar
.25 teaspoon baking soda
1 TBS baking powder
1 tsp salt
1.25 c whole buttermilk
6 TBS unsalted butter
Preheat your oven to 450 degrees Fahrenheit.
Mix flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Using a large whisk, mix the dry ingredients thoroughly.
Once dry ingredients are mixed well, pour in the buttermilk.
In a microwaveable bowl, melt the butter. Add that to the mixing bowl.
Using a fork, mix the dry and wet ingredients.
Pour flour onto the counter (yes, the counter). Without letting the dough stick to the counter, pour it onto the flour and press down. Fold and press down several times, then sprinkle it with flour. The flour layers create those beautiful flaky layers in the biscuits. Once you’re finished and the dough feels soft and pliable, press it to about an inch to an inch-and-a-half thick. Cut with a biscuit cutter, or if you want to be genuinely authentic, use a juice glass. They'll rise beautifully in the oven, so don't worry if they seem small.
After cutting biscuits, they cook best on a cast iron surface. The cast iron retains heat evenly, ensuring that the biscuits cook through without burning. I use a baking pan, but you can use a skillet if you don’t have that. If you let the biscuits touch, they will rise upwards. If they do not touch, they cook outwards and make a flatter biscuit—your choice. I always choose upwards because I love how they puff up and get that golden brown color on top.
Put them in an oven. I would say how long it takes to cook them, but you must judge it based on your oven. I keep an eye on them until they are done.
Stay tuned because, in a later post, I’ll be sharing some of my homemade preserve recipes that pair perfectly with these biscuits. I can't wait to hear what you think and if you’d like to see more of these Southern-based recipes. Your feedback and requests keep this blog going, so don't hesitate to share your thoughts!
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