Southern Buttermilk Biscuits are a super-popular, family favorite, and a sort of a weeknight staple recipe in my house. Crispy, flaky but not too dry. Firm but not tough. Easy to make and excellent in taste. Talking about Southern Recipes have you tried these Southern Thanksgiving recipes yet?
These cute biscuits bake into each other and rise tall. You basically squish them together in a cast-iron skillet or a baking sheet and brush the top with buttermilk. In about 20-minutes your biscuits will be ready, peeking out of the oven, waiting for you to take them out. Also, have you made these flaky Pumpkin Spice Chocolate Chip Scones before?
Enjoy them with some gravy or just as is. They are surely gonna blow your mind away. Loaded with taste in every single bite, these buttermilk biscuits are bound to be a hit in your family this Thanksgiving.
Flaky Southern Buttermilk Biscuits
Dreaming of flaky, crispy, snacky biscuits that feels incredibly great with gravy? You can never go wrong with this southern and comforting Buttermilk biscuit.
With a crispy top and a fluffy side, these spongy buttermilk biscuits feel incredibly YUM. As you bite into them you feel a beautiful softness with a crisp edge. Dip it into your gravy and enjoy your buttermilk biscuit.
What do you need to make Buttermilk Biscuits?
- 2 Cups of All-Purpose flour - You can also use self-raising flour.
- 1 Tablespoon of Baking Powder make sure it is aluminum-free or you will get a chemical aftertaste.
- 1/2 Teaspoon of Baking Soda - Yes, I prefer both baking soda and baking powder. In case you don't have baking soda then you can use about 1 (1/2) Tablespoons of Baking Powder.
- 1/2 Teaspoon Sugar - Generally people add honey but I like a little touch of sugar to make it more comforting and southern-like.
- 8 tablespoons Unsalted Butter cut into cubes - Make sure the butter is ice cold.
- 1 cup cold buttermilk - Of Course, the star of the show.
- Butter for topping
How to Make Southern Buttermilk Biscuits?
Making Buttermilk Biscuits is one of the easiest things on earth. I will give you a brief walk over on how to get it done. For a detailed guide check out the recipe card below.
- Take a medium-sized mixing bowl and put the flour into it. I generally like to use about 2 cups of flour. Into flour add 1 teaspoon salt, 1/2 teaspoon sugar, 1 Tablespoon baking powder, 1/2 teaspoon baking soda, and small cubes of ice-cold butter. For this recipe, I used about 8 tablespoons of butter. BUT, Make sure that the butter is ICE COLD. In fact, I would recommend you to get it out just when you are about to use it. Use your hands or a balloon whisk to mix it all well. Alternatively, you can take a siever and sieve these ingredients to ensure proper blend.
- Now just like olden times, the way my grandma used to do, make a well at the center. Pour in the star of the show - Our favorite - Buttermilk.
- You can also pulse this in the food processor or just like in olden times use your hands. I generally love making dough with my hands. Because that way I am in greater control of the softness and texture of the dough. What I also love about using my hands is that I never overwork my dough. What should the dough feel like in its hands? The dough should be slightly crumbly with a few wet spots.
- Now flour your work surface and bring it together with floured hands. Alternatively, you can also use a floured rolling pin. But, make sure that you don't roll out too thin. It should be about 3/4 inch thick.
- Now I used my circular biscuit cutter to cut out small circles. You can also use a biscuit cutter to cut out biscuits from the dough. BUT, Make sure that you do not twist the biscuit cutter while pressing down to cut. This is because, as we twist, we'll seal the edges. And this will prevent our biscuits from rising.
- Now you have two options. Either you can use your regular 10-inch cast-iron skillet or you can use a baking sheet lined with parchment paper. Place these biscuits on the cast-iron skillet or the baking sheet.
- Brush some buttermilk on these biscuits. And, bake them at 220C OR 425F for at least 18-20 minutes or until the top is brown.
- Enjoy with some honey butter on top. Serve warm.
How to Store these Biscuits?
- When you want to refrigerate these biscuits, make sure that they come down to room temperature. Cover them with plastic wrap and store them in the refrigerator for up to 5 days.
- To store them at room temperature, once they have cooled down completely, cover them up with a plastic wrap or transfer to an airtight container. You can keep it for 5 days at room temperature.
- These baked biscuits can be kept in the freezer for up to 3 months. But make sure you wrap them tightly with a plastic wrap and then keep them in the freezer. Make sure you label and date.
- When you want to serve these biscuits you can thaw it overnight in the refrigerator or thaw it at room temperature. Warm it in the oven just when you are about to serve and enjoy it.
How Can Make these Biscuits Ahead of time?
With the Thanksgiving season coming up it's really important that you prep things ahead of time so that you don't have to break your back on the big night.
If you want to make it ahead of time you can prepare the dough and wrap it tightly in plastic wrap. You can freeze this dough for up to 3 months. You can thaw it in the refrigerator overnight and then the next morning you can cut out biscuits with a biscuit cutter.
Why Should I use Cold Butter?
Basically, the same reason why we use cold butter for our pastry dough. The idea is to make sure the butter and buttermilk are cold so that when it goes into the oven and meets with the hot air, they get to know each other. Sparks fly and there is a rise in our biscuits. The hot air creates steam in the cold butter and the biscuits almost instantly fluff up. Making it flaky and crispy.
How Can I Make Buttermilk at home?
I made my buttermilk at home. And, my buttermilk biscuits turned out incredible. So, there is no one better than me who can tell you how to make buttermilk.
All you have to add 2 tablespoons of vinegar or lemon juice to 1 cup of milk. Keep it on the kitchen counter for about 10-minutes and your homemade buttermilk is ready.
OTHER RECIPES TO TRY:
- Cheese Rosemary Scones
- Banana Chocolate Chip Scones
- Chocolate Peanut Butter Tart
- Easy Homemade Cheese Bombs from Scratch
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Southern Buttermilk Biscuits
- 2 Cup All-Purpose Flour 272g
- 1 Tablespoon Baking Powder Make sure it is Aluminum-free
- ½ Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Stick Unsalted Butter 8 Tablespoons or 1/2 Cup
- 1 Cup Cold Buttermilk +2 Tablespoons for brushing on top
- ½ Teaspoon Granulated Sugar
- Honey butter topping OPTIONAL (2 Tablespoons Melted Butter + 1 Tablespoon Honey)
- Preheat oven to 425F or 220C.Take a large mixing bowl and place flour, salt, sugar, baking soda, and baking powder in it. Whisk with a balloon whisk or sieve with a siever. You can also use a large food processor to pulse them until combined. Now add cubed cold butter cubes and use a pastry blender to cut butter into the dry ingredients. You can also pulse until you see coarse crumbs using a food processor. Take it out in a large bowl.
- Make a well in the center and pour 1 cup (240ml) of cold buttermilk. Use your hands or a large spoon or a spatula to bring everything together. Do not overwork the dough. The dough should be crumbly.
- Flour your work surface and bring the dough together using floured hands. Give it a rectangular or circular shape. You can also use a floured rolling pin to flatten it out. It should be about 3/4 inches thick. Use a biscuit cutter to cut out biscuits. When cutting with a biscuit cutter do not twist as that will seal the edges and won't make it rise tall.Place them on a baking sheet lined with parchment paper or in a cast-iron skillet that has been generously greased with cooking spray or butter or oil.Squish them together in one cast-iron skillet. They should stick to each other.
- Brush the remaining 2 tablespoons of buttermilk on the biscuits and pop it in the oven to bake for at least 18-20 minutes or until the top is golden brown.Once done serve them warm with some honey butter on top. If you wish to store them then let them cool down and then transfer them to an air-tight container. It can stay at room temperature or in the refrigerator for up to 5 days.
- You can make it ahead of time. To make it ahead of time make the dough and roll it out. Now tightly wrap a plastic wrap around this dough and label. You can keep this in the freezer for up to 3 months or refrigerate for up to 2 days,. When you want to use it, thaw in the refrigerator overnight and then continue with the rest of the process.
- Make sure that you use Aluminum-free Baking Powder. If you don't have baking soda then you can replace 1/2 teaspoon Baking soda with 1(1/2) Tablespoon Baking Powder.
- Make sure the Butter is absolutely cold. You should take it out just before you want to use it.
- You can make your own buttermilk at home. Just use 2 tablespoons of white vinegar or lemon juice in 1 cup of milk. Keep it on the countertop for 5-minutes before you use it in the recipe.
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