Grandma’s Southern Buttermilk Biscuits Recipe

Introduction

Grandma’s Southern Buttermilk Biscuits are a beloved classic that bring warmth and comfort to any meal. These tender, flaky biscuits feature a perfect golden crust and rich, buttery layers made with simple ingredients. They are ideal for breakfast, dinner sides, or anytime you crave a homemade treat.

Ingredients

• 2 cups White Lily Flour, plus more for work surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1/4 cup butter-flavored shortening, cold
• 3 tablespoons unsalted butter, cold, plus more for brushing
• 1 cup buttermilk, cold
• 1 tablespoon mayonnaise, milk, or heavy whipping cream, cold (for brushing)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large bowl, sift together the flour, baking powder, salt, baking soda, and sugar.
3. Step 3: Cut in the cold butter-flavored shortening using a pastry cutter until the mixture resembles coarse crumbs.
4. Step 4: Grate the cold unsalted butter into the bowl and toss occasionally to distribute evenly.
5. Step 5: Stir in the cold buttermilk until the dough is wet and sticky.
6. Step 6: Generously flour your work surface and turn the dough out onto it.
7. Step 7: Sprinkle a little flour on the dough and your hands, then gently knead and fold the dough, adding flour as needed to keep it manageable.
8. Step 8: Fold the dough over several times to create flaky layers.
9. Step 9: Pat the dough into a 1-inch thick rectangle.
10. Step 10: Dip your biscuit cutter into flour and cut out biscuits without twisting the cutter to maintain height.
11. Step 11: Place the biscuits on a baking pan so their sides are touching.
12. Step 12: Brush the tops lightly with mayonnaise, milk, or heavy cream.
13. Step 13: Bake for about 14 minutes until the tops are golden. For a darker color, broil on low for the last 2 minutes, watching carefully.
14. Step 14: Remove biscuits from the oven and brush tops with melted butter.
15. Step 15: Serve warm and enjoy!

Tips & Variations

• Use cold ingredients and handle the dough gently to create flaky layers.
• Substitute a mix of half butter-flavored shortening and half cold butter for extra flavor and flakiness.
• Try adding a pinch of garlic powder or herbs like rosemary to the dry ingredients for a savory twist.
• Do not twist the biscuit cutter when cutting to help the biscuits rise evenly.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze biscuits in a sealed bag for up to 3 months. To reheat, warm in a 350°F oven for 5–7 minutes or microwave briefly until heated through. Brush with butter after reheating for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits without buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to mimic buttermilk’s acidity and texture.

Why should I avoid twisting the biscuit cutter when cutting?

Twisting the cutter seals the edges and prevents the biscuits from rising properly, resulting in dense and less fluffy biscuits. Cutting straight down helps them rise higher and develop tender layers.

Grandma’s Southern Buttermilk Biscuits Recipe

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★★★★★

4.7 from 137 reviews

• Author: Harper
• Total Time: 29 minutes
• Yield: 10–12 biscuits 1x

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Description

Grandma’s Southern Buttermilk Biscuits are classic, tender, and flaky biscuits made using a traditional recipe featuring White Lily flour, cold butter-flavored shortening, and buttermilk. These biscuits are perfect for breakfast or as a side to any Southern meal, boasting layers of buttery goodness with a golden crust.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups White Lily Flour, plus more for work surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar

Fats

• 1/4 cup butter-flavored shortening, cold
• 3 tablespoons unsalted butter, cold, plus more for brushing

Wet Ingredients

• 1 cup buttermilk, cold
• 1 tablespoon mayonnaise (or milk or heavy whipping cream), cold, for brushing

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Instructions

1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, baking soda, and sugar to ensure even distribution of leavening agents and seasoning.
3. Incorporate Shortening: Use a pastry cutter to cut the cold butter-flavored shortening into the dry ingredients until the mixture resembles coarse crumbs.
4. Add Butter: Grate the cold unsalted butter into the flour mixture, tossing occasionally to distribute the butter evenly which helps create flaky layers.
5. Add Buttermilk: Stir in the cold buttermilk until the dough is wet and sticky but well combined.
6. Prepare Work Surface: Generously flour a clean work surface to prevent sticking.
7. Turn Out Dough: Place the dough onto the floured surface, sprinkling a little flour on top and on your hands to make handling easier.
8. Gently Knead and Fold: Gently knead and fold the dough several times, adding flour as needed but not too much, to create layers while maintaining dough moisture for tender biscuits.
9. Form Dough Rectangle: Pat the dough into a 1-inch thick rectangle shape to prepare for cutting.
10. Cut Biscuits: Dip a biscuit cutter into flour and cut out biscuits without twisting the cutter to keep edges neat and help the biscuits rise properly.
11. Arrange Biscuits: Place the cut biscuits close together on a baking pan so their sides touch; this helps create tall, soft sides.
12. Brush with Mayonnaise: Lightly brush the tops of the biscuits with mayonnaise (or milk/heavy cream) to enhance browning during baking.
13. Bake Biscuits: Bake for about 14 minutes or until the tops are golden brown. For a deeper golden color, broil on low for the last 2 minutes while watching carefully to prevent burning.
14. Brush with Butter: Remove the hot biscuits from the oven and immediately brush with melted butter for added flavor and richness.
15. Serve Warm: Serve the biscuits warm to enjoy their soft, flaky texture at its best.

Notes

• Do not twist the biscuit cutter when cutting dough; simply press straight down to ensure proper rising.
• Keep all fats and liquids cold to create tender, flaky layers.
• Using White Lily flour, which is lower in protein, yields lighter and fluffier biscuits.
• Mayonnaise can be used in place of milk or cream for brushing to achieve a nicely browned crust.
• Serve fresh buttermilk biscuits warm for the best taste and texture.
• Adding layers by folding before cutting makes the biscuits flakier.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Southern American

Keywords: Southern biscuits, buttermilk biscuits, flaky biscuits, breakfast biscuits, homemade biscuits, classic biscuit recipe