Yield: 18 biscuits
Southern Buttermilk Biscuits
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.
Ingredients
- 3 cups all purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold butter, grated
- 4 tablespoons cold crisco shortening, cut into small pieces, or more butter
- 1 cup cold buttermilk, plus more for brushing on the biscuits
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Instructions
- 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.
Notes
**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!
Storage:
Store in an airtight container in the refrigerator for up to 5 days. (These are best eaten fresh.)
Reheat them in a toaster oven for a few minutes, or in the microwave for a few seconds.
Nutrition
Serving: 1, Calories: 164kcal, Carbohydrates: 19g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 15mg, Sodium: 422mg, Fiber: 1g, Sugar: 1g