Buttery, flaky and so insanely comforting….Southern style Buttermilk Biscuits are such a treat! Best news is that they are super easy and quick.
[Recipe updated 12/22/18] I updated some of the measurements to this recipe and simplified the number of ingredients. I found these new biscuits to be much taller and fluffier. Also I’m totally into making mini biscuits for my minis. They are so cute and get so tall and fluffy!
There is something about biscuits. They may not be my southern upbringing but man are they good. There is just something inherently homey feeling about them. Like your southern grandma came over and made them for you. These Buttermilk Biscuits are the flakiest, fluffiest and most melt in your mouth southern style biscuits. And even though, I don’t have an ounce of southerner in me, I’ve eaten my fair share of southern biscuits and this recipe is my current fav.
The magic of southern style biscuits is all about the butter. Butter is such a magical ingredient. Just thinking about some of the best foods out there, almost all of them have butter. Scones, brioche bread, cakes, cookies, croissant, pastries… c’mon. I mean can you imagine if butter didn’t exist.
I think what I love most about biscuits aside from the fact that they are soft and bready, is how great they are with jam. As mentioned before I heart jam. The good chunky, fruit preserve stuff… yum… on top of a buttery biscuit… wow! Biscuits are truly the perfect vehicle for jam.
Growing up and even now my parents eat a lot of toast with jam in the morning. I use to think that was boring and totally old people food. Um yea, I was dumb. Because it’s awesome. Or maybe I’m just getting old too! Or maybe I’m becoming my parents. Either way it’s amazing. A good flaky biscuit with a homemade jam and butter and coffee is a pretty spectacular breakfast.
So back to these little pillows of butter. The key to a good biscuit is keeping the butter cold. If you can do that, there is a good chance you will make a damn good biscuit. These in particular also have buttermilk. I mean in my opinion if you are going to make a southern biscuit you might as well use one of the most southern ingredients. Good ole fashioned tangy buttermilk.
I’ve made biscuits by just cutting the chilled butter into little pieces and then quickly working it into the dough, and that method works fine. But recently I tried freezing the butter and then grating it like cheese and I rather love this method! It’s a little messy on the grater but you end up with what looks like shredded cheese… but really its butter. Ta-Da!
Last but not least, biscuits are awesome made ahead of time. Although it is possible to can to save a baked biscuit, I prefer freezing them unbaked. That way you can throw them in the oven and they will regain that freshly baked look and taste.
Next time you need a morning pick-me-up or a special breakfast for your loved ones, try these buttermilk biscuits. I mean you know what they say “Nothing says I love you like a buttery biscuit.”
Yields 10 regular sized or 18 small biscuits
Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk
Instructions
- Preheat your oven to 450°F.
- Mix the dry ingredients in a bowl, or in a food processor.
- Cut the butter into chunks and mix into the flour until it resembles course sand. If using a food processor, just pulse a few times until it looks like coarse sand.
- Add the buttermilk and mix JUST until combined. Turn the dough out onto a floured surface.
- Gently PAT (do NOT roll with a rolling pin) the dough out until about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a cookie cutter or ring of a drinking glass to make rounds. I used a small one to make mini biscuits.
- Gently knead any scraps and make a few more biscuits
- Place the biscuits on a cookie sheet and bake for about 10-12 minutes. They should look light golden brown on top and bottom. Mini biscuits will bake in roughly 8 minutes.
Notes
You can freeze unbaked biscuits on a cookie sheet and then place in a ziploc bag. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Originally posted 2016-06-08 13:40:55.
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