Southern Buttermilk Biscuits

southern buttermilk biscuits

southern buttermilk biscuits

Nothing says “Good morning!” like biscuits, honey, butter, jelly and gravy.

My Southern bunch loves for me to bake them biscuits. All my kids crowd around and watch me knead the dough and cut the biscuits. They always ask questions about how I’m making it. I love to discuss this traditional recipe with them in hopes to ingrain it in their minds. Maybe they will make biscuits for their families when they grow up!

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I remember it taking me two years of trial and error before I figured out the perfect biscuit recipe—I know quite embaressing. When I made my first, edible biscuit my husband ran out with it on a plate to his friends and said, “Look at this!” They responded with a, “Um, yeah. It’s a biscuit.”

They had no way of knowing that I had been trying to make biscuits countless times with poor results. It was cute to see my husband taking joy in my home-making victory!

Do you want to conquer the traditional biscuit? Here are my tips to the new cooks out there to avoid biscuit disaster:

Always use self-rising flour.
Always use buttermilk.
Use a combination of flour and shortening.
Grease your pans.

My biggest mistake was not using the right flour and milk. Really, biscuits are not that complicated compared to other breads. They require little kneading and no-rise time!

Want to try a recipe that has been tweaked over the years and is distinctly Southern? Got ya covered! Try the recipe below and please come back and let me know how your Southern buttermilk biscuits turned out! Oh, and make sure you smear some homemade butter on those beauties!

Southern Buttermilk Biscuits

ingredients

2 cups self-rising flour
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 cups buttermilk or sour milk, divided
1/2 teaspoon salt
3 Tablespoons salted butter
3 Tablespoons shortening

directions

Preheat oven to 400 degrees Fahrenheit. Grease four 9 x 13 pans with butter. In large mixing bowl, combine all dry ingredients. Next, cut in butter and shortening until pea-sized. Now, add 1 cup of the buttermilk or sour milk. If it looks too dry, you can add a little bit more. Gently knead for about one minute. Pat out onto a floured surface and cut out 24 biscuits with a floured glass or biscuit cutter. Place each biscuit on the greased pans. Now, brush tops with reserved buttermilk or sour milk. Bake until brown around the bottom edges, approximately 20 minutes. Serve hot with your favorite toppings!

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