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.
My life would end without biscuits. Ok, maybe that is a little dramatic.
My life would not be worth living without biscuits. Yes, I think that is more accurate.
There is something magical about biscuits, which is why I have decided to devote a week to biscuits. We had a whole week of cushaw, so why not a week of biscuits? I can’t think of any better way to start biscuit week, than with the classic Southern Buttermilk Biscuit. You can eat them plain, with butter, with butter and jam, or with butter and honey. You can smother them in white country gravy or sandwich them around a piece of fried chicken. But, in my opinion, they really go best alongside a mile high pile of bacon.
Growing up my Mom always made biscuits out of a can. And those were good (trust me, there isn’t a biscuit I don’t like), but these are better. Sorry Pillsbury, but the combination of shortening and butter can’t be beat by anything that plops out of your can. When I first made a batch of biscuits many years ago, they were a giant flop. The recipe I made was so difficult and confusing…and I knew there had to be a better way. So I tried again…and again…and again. I made them with all butter, with all shortening, with cold ingredients, with room temperature ingredients, with milk, and with buttermilk. I made and remade them, until I finally found my holy grail of biscuit.
My biscuits take me less than 20 minutes, start to finish…and that usually includes the 5 minutes of whining about how Jorge should learn to cook breakfast. But this last time I made a batch, I went over to the dark side. The side where no other biscuit loving, proud southern girl has gone before. I froze biscuit dough. I patted out the dough, punched out the biscuit rounds, and immediately froze them. I
forgot about them for a week waited a a week and then popped a couple into the oven directly from the freezer. Then I waited.
Eureka! I’m a freaking genius! Sure, somebody else out there has probably done this before. But unlike me, they never shared that it works! IT WORKS! Some might come out a little lopsided or risen a little weird, but they still taste delicious. You can make a big batch of biscuits, freeze them…and have biscuits anytime! In just a few minutes of baking! Amazing. Seriously, a-freaking-mazing. This discovery is the exact reflection of the extra time I have had to put into the gym lately. You may now thank me for your future
biscuit muffin top.
Save yourself a much needed headache and buy yourself a nice (but cheap – $8) set of biscuit cutters. You can use them for all kinds of things…like biscuits. …Oh and probably sugar cookies if you are into that sorta thing. 😉
If you do not buy the biscuit cutters, like I have told you to do, and you try to use a glass instead….do not come crying to me. My girlfriend, who shall remain nameless, **ahem** -Ashley- **ahem**, made this mistake already. You will not be able to pry your biscuits out in perfect little circles. However, she did tell me that funky oval biscuits still taste amazing.
- 3 cups all purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold butter, grated
- **4 tablespoons cold crisco shortening, cut into small pieces
- 1 cup cold buttermilk
- **extra buttermilk or melted butter to brush on the biscuits
- 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 ½ 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.
**Or you can use all butter or all shortening. I find the combination of shortening/lard and butter to make the best textured biscuit, but all butter or all shortening works too!
Grate frozen butter, then toss in the flour, or cut into small pieces and place in a food processor with the flour. Give it a few good pulses to combine.
It is important that the butter and milk are icy cold. This will help the biscuits be nice and flaky!
Store in an airtight container in the refrigerator for up to 5 days. (These are best eaten fresh.)
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 422mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 3g
This post may contain affiliate links. Read my disclosure policy.