Buttermilk Biscuits Recipe

Introduction

Buttermilk biscuits are a classic Southern staple—fluffy, tender, and perfectly buttery with a hint of tang from the buttermilk. They’re ideal for breakfast, as a side for dinner, or simply enjoyed with jam and butter.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 ½ tablespoons baking powder
• ½ cup (1 stick) unsalted butter, cold
• ½ cup lard or vegetable shortening, cold
• 1 ¼ to 1 ½ cups cold buttermilk

Instructions

1. Step 1: In a large mixing bowl, gently combine the flour, salt, and baking powder with a spoon.
2. Step 2: Cut in the cold lard and butter until the mixture resembles coarse crumbs.
3. Step 3: Gradually add the cold buttermilk, starting with 1 ¼ cups, and gently bring the dough together using your hands or a rubber spatula. Add more buttermilk if needed; the dough will be sticky.
4. Step 4: Turn the dough onto a lightly floured surface. Pat into a rectangle and use a rolling pin to gently roll it out about 1-inch thick. Fold the dough several times, then roll it out again into a rectangle approximately 1 inch thick.
5. Step 5: Using a 3-inch biscuit cutter, cut biscuits with a straight stamping motion—do not twist. Shake off excess flour from the scraps, press them back together gently, refold, and roll out again to cut the remaining biscuits.
6. Step 6: Place the biscuits close together in a buttered cast iron pan or baking dish.
7. Step 7: Bake in a preheated 475°F oven for about 15 minutes, or until the tops are lightly browned.
8. Step 8: Remove from the oven and immediately brush the tops with melted butter for a shiny, flavorful finish.

Tips & Variations

• Keep your butter and lard cold to ensure flaky layers in the biscuits.
• For a richer flavor, use half butter and half lard; if you prefer, substitute all lard with vegetable shortening.
• Handle the dough gently and avoid overworking it to keep biscuits tender and light.
• Try adding herbs like rosemary or chives to the dough for a savory twist.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped biscuits for up to 3 months. Reheat in a warm oven or microwave until soft and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk adds a tangy flavor and helps with the rise, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

Why are my biscuits dense instead of fluffy?

Dense biscuits often result from overworking the dough or using warm butter. Make sure to handle the dough gently and keep the fats cold for the flakiest texture.

Buttermilk Biscuits Recipe

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This classic Buttermilk Biscuits recipe yields tender, flaky, and buttery biscuits perfect for breakfasts, brunches, or as a savory side. Made with a combination of cold butter and lard, these biscuits have a light, flaky texture achieved by careful mixing and folding of the dough, baked at high heat for a golden crust.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Buttermilk Biscuits

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 ½ tablespoons baking powder
• ½ cup (1 stick) unsalted butter, cold
• ½ cup lard or vegetable shortening, cold
• 1 ¼ to 1 ½ cups buttermilk, cold

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, gently combine the all-purpose flour, salt, and baking powder using a spoon, ensuring an even mixture without over-mixing.
2. Cut in Fats: Cut the cold lard and unsalted butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized pieces of fat.
3. Add Buttermilk: Pour in 1 ¼ cups of cold buttermilk and gently incorporate it into the flour mixture using your hands or a rubber spatula, bringing it together into a sticky dough. Add more buttermilk sparingly if needed, but be careful not to make the dough too wet.
4. Shape the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll it into a rectangle shape about 1 inch thick. Fold the rectangle several times to create flaky layers, then roll it out again into a 1-inch thick rectangle. Use a rubber bench scraper to handle the dough without overworking it or adding excess flour.
5. Cut the Biscuits: Using a 3-inch biscuit cutter, press straight down with a stamping motion without twisting to ensure flakiness. Collect the scraps of dough, shaking off excess flour, gently press together, re-fold, and roll out again to cut remaining biscuits.
6. Prepare for Baking: Place the biscuits close together onto a buttered cast iron baking pan or baking dish to encourage rising upwards instead of spreading.
7. Bake: Preheat the oven to 475°F (246°C). Bake the biscuits for about 15 minutes or until the tops are lightly browned and golden.
8. Finish: Remove the biscuits from the oven and immediately brush the tops with melted butter for a rich finish and extra softness.

Notes

• Keep all ingredients cold to ensure flaky layers in the biscuits.
• Do not twist the biscuit cutter when cutting to maintain rise and texture.
• Handle the dough gently and avoid adding too much flour to prevent tough biscuits.
• Placing biscuits close together while baking helps them rise higher.
• Brush with melted butter immediately after baking for a soft, flavorful crust.

Keywords: buttermilk biscuits, southern biscuits, flaky biscuits, homemade biscuits, breakfast biscuits, biscuit recipe