Your family will feel extremely loved by you for serving them these homemade Southern buttermilk biscuits. Taste and Texture, taste and texture, great biscuits gotta have both!
These biscuits are light, fluffy, and moist with tangy butter flavor.
I’m a simple guy. I like my biscuits simple and good.
INGREDIENTS FOR SOUTHERN BUTTERMILK BISCUITS
- All-purpose Self Rising Flour
- Cake flour
HOW TO MAKE BUTTERMILK BISCUITS
These are easy to make, even for a non-baker like me.
Mix the dry ingredients
Cut the butter into thin slices and add them to the batter. Either pinch them in by placing slices between your thumb and middle finger then literally snap your fingers flipping the butter into the mix. Alternatively mix in the butter using a pastry cutter.
Make a deep hollow in the flour mixture. Slowly add the buttermilk in. Mix delicately and add more buttermilk as needed for desired batter consistency.
Pre-heat oven to 425 degrees F. Grease a cast iron skillet or line a baking sheet with parchment paper.
Using an ice cream scoop, place scoops of batter into the skillet.
Bake for 20 minutes. While biscuits bake, mix together honey with melted butter in a bowl.
Serve the the biscuits with the honey butter mix brushed on tops.
COOKING CONSIDERATIONS & TIPS
Use a sifter to mix the dry ingredients
Be light-handed as you mix the batter. Over mixing the batter leads to heavy, thick, and chewy biscuits.
As you load the biscuits in the skillet make sure the individual scoops are close or even touching.
Make sure the butter you’re using for the dough is super cold. I like to freeze mine. Cold butter doesn’t melt until in the oven and leads to more air pockets on the biscuits which means lighter texture.
Lard makes for even lighter biscuit. Because I like the flavor butter adds, I do half lard and half butter if adding lard.
Flour type matters. I’m more a fan of soft wheat, lower gluten flours like White Lily. I also use self-rising which is the norm down South. Self-rising eliminates the need for baking powder. But if you’re not using self-rising just use an all-purpose flour plus baking powder.
If using baking powder go with an aluminum-free one for best flavor. Rumford is what I use. Note the highly popular Clabber Girl has aluminum.
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- 1 cup all-purpose self rising flour
- 1 cup cake flour
- 1 tsp salt
- 1 stick butter
- 1 1/2 cup buttermilk
- 1 tbsp honey
- Sift the dry ingredients into a large mixing bowl.
- Add the cubes of butter to the flour mixture. Make a well in the center of the flour.
- Give the buttermilk a good shake then slowly add 3/4 of the buttermilk into the well. Mix delicately and add remaining buttermilk if needed.
- Grease the bottom of a cast-iron skillet with butter or line a baking sheet with parchment paper.
- Using an ice cream scoop place scoops of the batter into your skillet.
- then place scoops on a greased skillet or baking sheet.
- Bake the biscuits at 425 degrees F for 20 minutes. While biscuits bake, mix honey with a tablespoon of melted butter in a bowl.
- Remove the biscuits and brush the tops with the honey butter mixture.