Description
These Fluffy Southern Buttermilk Biscuits are light, tender, and perfectly golden, making an ideal accompaniment to any meal. With a flaky texture and a buttery flavor, they are easy to prepare using common pantry ingredients and baked until deliciously puffed and golden brown.
Ingredients
Dry Ingredients
- 3 cups all purpose flour (e.g. White Lily Flour)
- 5 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 1/2 cup cold unsalted butter or vegetable shortening, cubed
- 1 - 1 1/4 cup cold buttermilk
- Melted butter or heavy cream, for brushing tops
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, use a whisk to sift together the all purpose flour, baking powder, salt, and baking soda, ensuring an even distribution of leavening agents.
- Cut in Butter: Cube the cold butter or shortening and cut it into the flour mixture using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs or pea-sized pieces, which helps create a flaky texture.
- Add Buttermilk: Pour in 1 cup of cold buttermilk and gently stir until the dough is just moistened. Add up to an additional 1/4 cup if needed; the dough should be slightly sticky but not wet.
- Shape Dough: Turn the dough out onto a lightly floured surface and roll or pat it to about 3/4-inch to 1-inch thick. Use a 2-inch floured cookie cutter to cut rounds without twisting it to keep the biscuits tender. Re-roll scraps and repeat cutting.
- Prepare for Baking: Place the biscuit rounds about 2 inches apart on the prepared baking sheet and brush their tops with melted butter or heavy cream for a golden finish.
- Bake Biscuits: Bake at 450°F for 13-15 minutes until the biscuits are puffed and lightly golden. Optionally, broil briefly at the end for a deeper golden color on top.
- Finish and Serve: Remove from oven, brush again with melted butter for added flavor and moisture, and serve immediately for best fluffiness and warmth.
Notes
- Use cold butter or shortening to achieve flaky layers.
- Do not twist the biscuit cutter when cutting to avoid sealing edges, which can prevent proper rising.
- Buttermilk can be substituted with milk plus a tablespoon of vinegar or lemon juice if unavailable.
- Serve biscuits warm for best texture and flavor.
- Optional broil at end of baking enhances golden color on tops.
