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Classic Southern Buttermilk Biscuits
Classic Southern Buttermilk Biscuits
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Classic Southern buttermilk biscuits: light, tender perfection for pairing with ham, butter, honey, jam, or smothered in country gravy.
Ingredients:
  • 2 cups (280 g) White Lily self-rising flour (see Recipe Note for substitutions)
  • 1/4 cup vegetable shortening, packed
  • 3/4 cup + 1 tablespoon buttermilk
  • 3 tablespoons melted butter, to brush on the biscuits
Instructions:
  • Preheat your oven to 475°F. Prepare by having a shallow dish of flour ready next to your dough.
  • In a large bowl, add the remaining flour. Cut in the shortening using a pastry cutter or two forks until it resembles small peas and is coated in flour.
  • Pour the buttermilk in a circular motion around the bowl, gently fluffing the flour with a fork. Keep stirring until the flour is moistened and the dough appears shaggy. It's okay if there is some loose flour; avoid overworking to ensure light and fluffy biscuits.
  • Place the dough on a lightly floured surface and gently knead it 5-6 times until it comes together. Shape it with your hands into a 7-inch round that is about an inch thick.
  • Cut the biscuits: Dip a 3-inch biscuit cutter in flour and cut out the biscuits by pushing straight down and lifting up without twisting to prevent pinching the sides together. Use the remaining dough pieces to form the last biscuit or two by hand, avoiding the temptation to knead and roll out the dough again.
  • Arrange the biscuits closely together on a baking sheet. Bake for 12 minutes until they puff up, spread slightly, develop a bumpy surface, and turn a light golden color.
  • After baking, generously brush the hot biscuits with melted butter and transfer them to a baking rack to cool. Alternatively, enjoy them right away for a delectable treat while still warm!

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