Traditional Southern Buttermilk Biscuits
Submitted by missy44263
Traditional Southern buttermilk biscuits rise tall and flaky thanks to chilled shortening and tangy buttermilk. The 30-minute classic that splits open to receive butter, jam, or sausage gravy.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minTraditional Southern buttermilk biscuits are kitchen DNA south of the Mason-Dixon line. The recipe is six ingredients and 30 minutes, and the technique is what separates a good biscuit from a heartbreaker. Chilled vegetable shortening cut into flour until you get coarse, pea-sized crumbs is what creates the flaky layers. Tangy buttermilk reacts with the baking soda for that dramatic rise.
The high oven (425°F / 220°C) hits the wet dough hard, vaporizing the buttermilk into steam that pushes the layers apart and gives you the tall, golden domes that define a real biscuit. Bake at lower temperatures and you get short, dense pucks instead.
Serve hot, ideally still steaming, split with butter, sorghum syrup, blackberry jam, or smothered in sausage gravy. The morning isn’t really started until a biscuit is on the plate.
Pro Tips
- Keep the shortening as cold as possible, in the freezer for 10 minutes before cutting in. Cold fat creates steam pockets in the oven, which is what gives biscuits their flake.
- Don’t twist the biscuit cutter, press straight down and lift. Twisting seals the edges and prevents the biscuit from rising properly.
- Pat the dough, don’t roll it. A rolling pin compresses the layers, while gentle patting preserves them for a higher rise.
- Place biscuits close together (about an inch apart) for soft sides that pull apart, or two inches apart for crisp all-around browning. Both are correct, just different traditions.
Variations
- Brush the tops with melted butter right out of the oven for a glossy, rich finish.
- Add a half cup of grated sharp cheddar to the dough for cheesy biscuits.
- Use cold butter in place of shortening for a richer flavor (the texture stays nearly identical).
Ingredients
Directions
Preheat oven to 425℉ (220℃). In a large bowl, sift together flour, salt, soda, and powder.
Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth.
(The dough may be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the biscuits.
Place them, two inches apart, onto an ungreased baking sheet.
Gather dough trimmings, pat to ¾ inch thick, and cut out more biscuits.
Bake until golden brown, about 12 to 15 minutes. Serve hot.
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