Southern Buttermilk Biscuits
Don’t let anyone tell you different, the best Southern Buttermilk Biscuits are made with both butter and shortening! It provides the best of both worlds and leaves you with a delicious warm, flaky, buttery biscuit. Pure heaven.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups all purpose flour
- 2 tablespoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold butter grated
- 4 tablespoons cold crisco shortening cut into small pieces, or more butter
- 1 cup cold buttermilk plus more for brushing on the biscuits
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine the flour, baking powder, baking soda, and salt in a medium sized bowl.
- Toss the grated butter and shortening with the flour till the pieces are coated, until it resembles coarse meal or sand.
- Then stir in the cold buttermilk, just until a dough forms. If the dough is too dry, add an additional tablespoon of milk to the dough.
- Gently form a ball and press out 0.5 inch thick with the palm of your hand or use a rolling pin.
- Cut biscuits out with a biscuit cutter or turn a drinking glass upside down and use it to cut the biscuits. Press your leftover dough together again and cut out biscuits one more time.
- Place biscuits on the prepared pan. Brush the tops with melted butter, or buttermilk, if desired. Bake for 12 minutes, until the tops are golden brown.
- Remove and brush with melted butter one more time, if desired. Serve hot with homemade sausage gravy, more butter, jelly or honey.
Notes
Keep your butter, shortening, and buttermilk cold. You want the butter and shortening to melt in the oven, not in your mixing bowl. That way, they’ll release steam into the biscuit dough, creating light, flaky pockets.