Southern Buttermilk Biscuits
Looking for an easy Southern buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.
Servings 6 -8 biscuits
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter or shortening
- 3/4 to 1 cup cold buttermilk
Preheat oven to 450 degrees.
In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut butter into mixture until it resembles course crumbs. Add three-quarters cup of buttermilk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
Turn dough out onto a floured surface. Lightly knead 10 times. Roll or pat dough to 1/2-inch thickness. Cut into disks using a 2 to 2-1/4- inch round cutter. Place on a greased cookie sheet about one inch apart.
Bake for 10 to 12 minutes until golden brown. Serve warm.
To Freeze: Follow the recipe through the point where you cut the biscuits. Wrap each dough round individually in plastic wrap, then freeze.
Do not thaw the dough before baking. Preheat the oven to 450 degrees, coat a baking sheet with foil and cooking spray, then unwrap as many biscuits as you want and place them on the tray.
Frozen biscuits will take 20 minutes total to cook through. To prevent the bottoms of the biscuits from burning before they are cooked through, move the oven rack to the top third of the oven and place another baking pan under the biscuit tray.
Serving: 1biscuit | Calories: 212kcal | Carbohydrates: 27g | Protein: 4.2g | Fat: 9.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.2g | Cholesterol: 1.8mg | Sodium: 348mg | Potassium: 73mg | Fiber: 0.9g | Sugar: 1.3g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1.7mg