Best 9 Southern Buttermilk Biscuits Recipes

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Buttermilk biscuits, a staple of Southern cuisine, are known for their soft, fluffy interiors and golden brown, flaky crusts. The secret to their distinctive flavor lies in the addition of buttermilk, which tenderizes the dough and imparts a slight tang. While there are countless variations on the classic recipe, all buttermilk biscuits share a few essential ingredients: flour, baking powder, baking soda, salt, butter, and buttermilk. With just a few simple steps, you can create warm, mouthwatering buttermilk biscuits that are perfect for any occasion, whether it's a casual breakfast or brunch or a special holiday meal.

Here are our top 9 tried and tested recipes!

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

Provided by P48422

Categories     Breads

Time 22m

Yield 10 biscuits

Number Of Ingredients 6

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Steps:

  • Preheat your oven to 450°F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  • If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  • Do not overbake.
  • Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible or you will have tough biscuits.
  • I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
  • You also must pat the dough out with your hands, lightly.
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  • Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)



Carolina Buttermilk Biscuits (And/Or Southern Shortcake) image

There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!

Provided by NcMysteryShopper

Categories     Breads

Time 16m

Yield 12 Biscuits

Number Of Ingredients 8

2 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or 5 tablespoons cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
  • Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
  • Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

SOUTHERN FRIED EGGS OVER BUTTERMILK BISCUITS WITH SAUSAGE GRAVY



Southern Fried Eggs Over Buttermilk Biscuits with Sausage Gravy image

This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, or unsalted butter
8 large eggs
8 Flaky Buttermilk Biscuits
Sausage Gravy
Coarse salt and freshly ground pepper, to taste
Hot sauce, such as Tabasco, to taste

Steps:

  • Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

TEENA'S OVERNIGHT SOUTHERN BUTTERMILK BISCUITS



Teena's Overnight Southern Buttermilk Biscuits image

I'm a Southern girl and these are the ultimate buttermilk biscuits. They're easy to make and, the best part is, you put the dough in the fridge the night before to let them rise extra high!

Provided by LAGIRL

Categories     Bread     Quick Bread Recipes     Biscuits

Time 8h35m

Yield 12

Number Of Ingredients 4

4 cups self-rising flour
2 tablespoons white sugar
⅔ cup shortening
2 cups buttermilk

Steps:

  • Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
  • Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
  • Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Nutrition Facts : Calories 272.6 calories, Carbohydrate 35 g, Cholesterol 1.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.1 g, Sodium 572 mg, Sugar 4.1 g

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

My Grandmother taught me how to make these Southern buttermilk biscuits way before I was even a teenager. This is the only recipe I have ever used and they are always a hit.

Provided by Janet Crow

Categories     Biscuits

Time 30m

Number Of Ingredients 5

3 c self rising flour
1/2 c lard
pinch sugar
3/4 c buttermilk, possibly more
2 Tbsp melted butter

Steps:

  • 1. Cut lard into flour using a pastry blender or two forks, and add the pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
  • 2. With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven.

VEGAN "BUTTERMILK" SOUTHERN STYLE BISCUITS



Vegan

This is an incredibly simple recipe for "Buttermilk" Southern style biscuits, minus the dairy and cholesterol! I adapted this recipe from a traditional biscuit recipe and these take only a few minutes to make and use incredibly simple ingredients. Eat them with butter and preserves, or even vegan gravy! P.S. - I've made these for non-vegans and they didn't even know that these were vegan.

Provided by MellyLou

Categories     Breads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup Earth Balance whipped spread
1 1/2 teaspoons lemon juice
3/4 cup unsweetened soymilk
chives (optional)

Steps:

  • Preheat oven to 375.
  • Use your mixer, or use a large-ish mixing bowl. Add dry ingredients and mix together with a fork so ingredients are combined thoroughly.
  • Then add the Earth Balance and cut into the dry mixture with two knives scissoring against another (or use mixer). The consistency should be lumpy/flaky and E.B. should be about pea-size, as it is important to keep it mealy/flaky for flakier biscuits.
  • Next measure the soymilk and add the lemon juice to it, allowing it to sit for a few minutes (the lemon juice sours the soymilk giving it a buttermilk like taste).
  • Add the soymilk mixture and mix thoroughly (until combined) but do not over mix (occasionally I have to add a few extra tblsp. of soy milk, if the dough isn't completely incorporated at bottom of mixer). The dough texture should be able to be handled and formed easily, without losing shape (a bit tacky is okay but not sticky). Flour a board and gently roll dough into a log, cut into 7-8 generous slices, place on sheet (with the cut sides on the side and the top on the top) and bake until golden (15 minutes approximately).

Nutrition Facts : Calories 127.1, Fat 0.7, SaturatedFat 0.1, Sodium 366.4, Carbohydrate 25.8, Fiber 1, Sugar 1, Protein 4

MOMMA'S SOUTHERN BUTTERMILK BISCUITS



Momma's Southern Buttermilk Biscuits image

These are great alone, or smothered with gravy!

Provided by Patty Clare

Categories     Biscuits

Time 35m

Number Of Ingredients 7

2 c all-purpose flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, unsalted
2 Tbsp butter flavored shortening
1 c buttermilk, chilled

Steps:

  • 1. Preheat oven to 450* In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (the faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over onto itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. This single recipe makes about 6 biscuits if they are cut 1" thick. I usually double the recipe. Bake until biscuits are tall and light gold on top, about 15 - 20 minutes.

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

I love these Biscuits, my Great Grandmother use to make them every Sunday. Excellent with Homemade Strawberry Preseves.

Provided by Breanna Arriola

Categories     Biscuits

Number Of Ingredients 4

2 c self-rising flour
1/2 c chilled butter cut into 1/4-inch slices
melted butter (optional)
1 c whole buttermilk

Steps:

  • 1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
  • 2. In a Medium bowl, place flour. Using a pastry blender, cut in butter until mixture is crumbly. Slowly add buttermilk, stirring with a fork just until mixture is combined.
  • 3. Turn dough out onto a lightly floured surface. Gently knead 2 or 3 times or just until dough is smooth. Pat dough to 1/4-inch thickness. Fold dough in half so it measures 1/2-inch thickness. Using a 3-inch cutter or a drinking glass, cut out dough.
  • 4. Place biscuits on prepared baking sheet. Brush with melted butter, if desired. Bake fore 12 to 15 minutes or until golden brown.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the final flavor of your biscuits.
  • Make sure your butter is cold. This will help create flaky layers in your biscuits.
  • Don't overwork the dough. Overworking will make your biscuits tough.
  • Let the dough rest before baking. This will allow the gluten to relax and make your biscuits more tender.
  • Bake the biscuits in a hot oven. This will help them rise quickly and evenly.
  • Serve the biscuits warm. Freshly baked biscuits are the best!

Conclusion:

Buttermilk biscuits are a delicious and versatile Southern staple. They can be served with a variety of meals, from fried chicken to soup. With a few simple tips, you can make perfect buttermilk biscuits at home. So what are you waiting for? Start baking today!

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