These perfect southern style buttermilk biscuits start with chilled butter, shortening, and buttermilk dough that creates the most memorable biscuits you will ever have!
Growing up I would spend the occasional weekend with my best friend in Vero Beach. On Sunday morning the house would be filled with people grabbing something to eat before church. What I remember most is how her mom would make the best biscuits from scratch. Also, she never measured any of the ingredients and every batch still turned out the same. As I got older and moved away, I tried to recreate those biscuits, with varying degrees of success. This recipe is the closest I’ll probably ever get to that childhood memory.
TIPS:
I chill/ freeze my butter before starting, so that it’s firm and maintains its shape while cutting it into my dry ingredients. I also chill the shortening and buttermilk. I like to use a combo of shortening and butter to ensure the final product is tender.
This recipe can be started in food processor as well if you don’t mind washing a few extra dishes. The recipe calls for a 2 inch cutter, but any size will do. The larger the cutter, the fewer biscuits.
After you cut out the biscuits and place them in the pan. Put them in the freezer, while the oven reaches temperature. This gives the dough a chance to rest and the butter to firm up. DO NOT PREHEAT THE OVEN.
If you make these southern style buttermilk biscuits, please comment below and give it a star rating. Also, post a pic of the recipe with the hashtag #welldonedrea.
SOUTHERN STYLE BUTTERMILK BISCUITS
Ingredients
- 2 CUPS ALL-PURPOSE FLOUR
- 3 TSP BAKING POWDER
- 1/4 TSP BAKING SODA
- 1 TSP SALT
- 1 TSP SUGAR OPTIONAL
- 2 TBSP UNSALTED BUTTER CHILLED
- 2 TBSP SHORTENING CHILLED
- 1-1 1/4 CUP BUTTERMILK CHILLED
Instructions
- Combine dry ingredients in a large bowl.
- Cut in butter and shortening using a pastry cutter.
- Make a well in the center of the dry ingredient and pour in 1 cup of buttermilk, if the dough looks dry or doesn't come together, add 1 tablespoon at a time until the dough is combined.
- Turn the dough onto a floured surface, dust the top with flour and gently fold dough over itself 3 or 4 times.
- Press dough into 1-inch thick disk.
- Cut out biscuits with a 2-inch cutter, make sure to press straight down.
- At this point, place biscuits in the freezer while the oven preheats to 425F.
- Once the oven reaches temperature place the biscuits in a baking pan so they barely touch.
- Optional: brush with milk or melted butter before baking for additional browning.
- Bake for 20 to 25 minutes or until tall and golden brown.
