Southern Buttermilk Biscuits

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Fluffy, and golden, these Southern Buttermilk Biscuits are perfect for the ultimate Southern breakfast. Perfectly buttery with a tender crumb, they’re simple to make and melt in your mouth every time.

Prep Time15

Cook Time15

Total Time30

Course: breakfast, brunch, lunch, dinner

Cuisine: American Southern

Servings: biscuits

Calories: 254kcal

Author: Blissful Foods Plus

Equipment

Ingredients

3 cups all-purpose flour
1 tsp sugar
5 tsps baking powder
1½ tsp salt
8 tbsp butter (grated cold)
1-1¼ cup buttermilk (may need a little more or less) I always use whole-fat buttermilk

Instructions

Preheat oven to 450℉ Butter the bottom and sides of your cast iron skillet.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
Using the large holes of a box grater, grate the frozen stick of butter into the flour mixture. Then, using a pastry cutter, cut the butter into the flour mixture until it resembles cornmeal.
Create a well in the center of the flour mixture and gradually add the buttermilk. Using a large wooden spoon or spatula, slowly combine the flour and the buttermilk. The dough will be sticky. Lightly flour your countertop and turn the dough out on the floured surface. I recommend dusting both hands with flour before gently rolling the dough in the flour. Do Not Overwork the Dough. Roll it out to about 1-inch thickness. Using a 2 ½ inch biscuit cutter, cut out each biscuit and place them in a buttered 12-inch cast iron skillet. Gather the scraps of dough, roll them out to 1-inch thickness, and place them in the buttered skillet. Continue this process until you have used all the dough. Brush melted butter over and down to sides of the biscuits.
Place the skillet in the preheated oven and bake for 13 to 15 minutes or until golden brown.
Remove from the oven and brush melted butter over the top and down the sides of the biscuits. Serve hot with butter and jelly or with gravy.

Notes

I like to grate my butter first when creating dough recipes. Freeze stick butter and grate butter first, then use a pastry cutter to cut into the flour. If you work fast you can grate butter straight from the refrigerator.

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Nutrition