Southern buttermilk biscuits – hot and fresh out of the oven are about the best thing ever! Biscuits are truly perfect for any meal throughout the year, but I especially love to make my southern buttermilk biscuits for my family for breakfast. Quick and simple and easy to have ready in minutes.
And yet there are mornings when those minutes may be scarce. My solution is go ahead and make them in large batches, double or triple the recipe and freeze some for those rushed mornings. Then, just grab a few, pop them in the microwave and enjoy with your family.
Here’s how my family makes our southern buttermilk biscuits. Give them a try.
Pour your flour, sugar, salt into a large bowl. I like to use this wooden bowl that has been used in my family for years for mixing my biscuits. I feel like generations of ladies before me are right there in my kitchen with me.
Cut shortening and butter into the dry ingredients. Do this quickly so your butter never gets too warm. The secret to dough that rises well is cold ingredients and dough in a hot oven.
Add milks slowly into the dry ingredients and gently mix until just combined. Do not over mix as it will cause your biscuits to be tough.
Pour the dough onto a lightly floured surface.
Pat the dough gently into a 1/2 inch disc.
Cut the southern buttermilk biscuits with a sharp cutter made of metal or glass. Do not twist the cutter as you cut the dough as it causes the biscuits to not rise as high during baking.
Place the biscuit dough onto a well-greased baking pan and into your very hot oven. Bake for 10-12 minutes and then brush with melted butter.
Here’s my recipe for Southern Buttermilk Biscuits. I can’t wait to hear how you like them!
- 2 cups self-rising flour
- 2 pinches salt
- 1 pinch sugar
- 3 tablespoons shortening
- ½ cup buttermilk
- ½ cup whole milk
- 1 tablespoon ice water
- 1 tablespoon butter, very cold
- 1 tablespoon butter, melted
- Preheat oven to 475 degrees.
- Cut shortening and very cold butter into dry ingredients of flour, salt and sugar.
- Slowly pour milks and water into your dry ingredients. Mix lightly.
- Pour dough onto a lightly floured surface and gently pat into a round disc about ½ inch thick. Cut dough with a sharp metal or glass cutter.
- Place into hot oven and bake for 10-12 minutes.
Quick and simple and easy to have ready in minutes. And yet there are mornings when those minutes may be scarce. My solution is go ahead and make them in large batches, double or triple the recipe and freeze some for those rushed mornings. Then, just grab a few, pop them in the microwave and enjoy with your family.
Enjoy!
Robyn xoxo
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Yummy! Will you bring me some tomorrow morning? Say, around 7ish with some butter and strawberry jam?
I just adore you, Amy – for all these comments. I had to say…
Darcy
YUM!!! These look SOOO good Robyn!!! LOVE your new space too!! just beautiful!
The biscuits look almost as good as your new blog home! Whew! Now put your feet up and eat about 10 with some butter and blackberry jelly!
Wow – your new baby is absolutely gorgeous! I’m sorry I wasn’t right here when she came (darn going to bed early) but I’m glad she is still fresh faced and beautiful this morning! I love it, Robyn.
Now these biscuits…. yum!!
I think buttermilk biscuits are what has been missing from my life. I need to make these.
Also, I wanted to say that I love the new site…just beautiful!
The site looks great and so do the biscuits!
I love the new site! I am loving these buttermilk biscuits, too…I have been looking for a tried and true Southern recipe, and now my search is over!
This explains all of my failures I was mixing to hard and twisting when I cut. BAck to the drawing board but now I can expect better results thanks to you ! PS Love that bowl
You’ll have to let me know how it goes.
I made your biscuits this morning, sweet Robyn. Perfect. Absolutely perfect!
I am so glad you liked them Natalie!