Southern Buttermilk Biscuits Recipe

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5 from 1 vote
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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.

Southern Buttermilk Biscuits | ©addapinch.com

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.

Southern Buttermilk Biscuits | addapinch.com

Pour your flour and 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.

Southern Buttermilk Biscuits | addapinch.com

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.

Southern Buttermilk Biscuits | addapinch.com

Add milk slowly into the dry ingredients and gently mix until just combined. Do not over mix as it will cause your biscuits to be tough.

Southern Buttermilk Biscuits | addapinch.com

Pour the dough onto a lightly floured surface.

Southern Buttermilk Biscuits | addapinch.com

Pat the dough gently into a 1/2 – inch disc.

Southern Buttermilk Biscuits | addapinch.com

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.

Serve with more butter, honey, and your favorite jams, jellies, or preserves. We love to serve with muscadine jelly, peach jelly, and more!

Southern Buttermilk Biscuits | addapinch.com

Here’s my recipe for Southern Buttermilk Biscuits. I can’t wait to hear how you like them!

Southern Buttermilk Biscuits Recipe

5 from 1 vote
Southern buttermilk biscuits are an iconic staple recipe.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8

Ingredients 

  • 2 cups (226 g) self-rising flour
  • 2 pinches (1 g) kosher salt
  • 3 tablespoons (35 g) shortening
  • 1 tablespoon (14 g) butter, very cold
  • 1 cup (245 g) buttermilk
  • 1 tablespoon (14 g) butter, melted (optional)

Instructions 

  • Preheat oven to 475º F.
  • Cut shortening and very cold butter into dry ingredients of flour and salt.
  • Slowly pour milk into your dry ingredients. Mix gently.
  • Pour dough onto a lightly floured surface and gently pat into a round disc about 1/2 inch thick. Cut dough with a sharp metal or glass cutter and place in well-greased baking dish or skillet. Brush lightly with melted butter.
  • Place into hot oven and bake for 10-12 minutes.

Nutrition

Calories: 199kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 154mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Calcium: 40mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




18 Comments

  1. JAMES CRANE says:

    Love your southern recipes.

    1. Robyn Stone says:

      I’m so glad you do love these recipes, James. Thanks!

  2. Erin says:

    Is it possible to make the biscuits and freeze raw? I was thinking of making these the day before a brunch, so I wouldn’t be stressing about them or making a mess in the kitchen. I could simply pull them out of the freezer and put right into the oven…

  3. Dee says:

    Robyn, could I substitute shortening with butter instead?