Southern Buttermilk Biscuits: 3 Ways with One Recipe
Southern Buttermilk Biscuits: 3 Ways with One Recipe
Buttermilk Biscuits are a staple in the Southern Home. You eat them for breakfast, lunch, and dinner (or supper if that’s what you grew up saying for the last meal of the day). Most Southern women learn this recipe by heart during childhood. It’s simple, easy and extremely versatile.
Watch me make these homemade biscuits on the Outdoor Channel:
Southerners like their biscuits light and fluffy for breakfast. The key to light fluffy biscuits is using the right flour (White Lily) and not overworking the dough…let me say that again here, don’t overwork the dough. If it’s overworked, you will end up with dense, tough biscuits.
If you want a less delicate biscuit for recipes like Biscuits and Gravy or Sausage and Biscuits, a higher protein flour such as King Arthur flour is a great choice. Both the light fluffy biscuit and less delicate biscuit are delicious and grace the Southern table just about at all times.
Savory Cheesy Biscuit with Sea Salt and Freshly Cracked Pepper
Along with buttermilk, butter and Crisco rank very high in importance in this recipe. The butter gives a light, airy texture to the dough, creating layers in the biscuits. Butter is about 80% fat and 20% water, which creates steam and rise. Crisco, on the other hand, is 100% fat, which brings the dough nicely together; it also creates flakiness because it melts quickly, leaving no or few chunks in the dough. While you can use one without the other, I like to use both for that perfect biscuit.
Once you master this recipe, the sky is the limit to biscuit heaven. I love a Savory Cheesy Buttermilk Biscuit as a conduit for ham, turkey, or fried chicken with pepper jelly!
Savory Cheesy Dill Biscuit with Glazed Ham and Pepper Jelly
Wow, I’m salivating. For dessert why not bring a little cinnamon and sugar to the party?
Cinnamon and Sugar Buttermilk Biscuit
I hope you’ll get out the few ingredients this recipe requires today and give these biscuits a try! I’ll show you how to make all three recipes in the video in this post. I’ll have the other 2 recipes on the blog shortly!!
You can find this recipe along with jellies, jams, fried venison, homemade sausage and more in my latest book, Stacy Lyn Harvest Cookbook.
For more recipes like this, check out Weekend Potluck!!
Southern Buttermilk Biscuits
Ingredients
- 3 cups flour plus enough for dusting
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup (1 stick) butter, cold
- 3 tbsp shortening, cold
- 1 cup buttermilk
Instructions
- Preheat oven to 425 degrees. Place a cast iron skillet in the preheating oven.
- In a large bowl, mix dry ingredients together.
- Cut butter into pea-size pieces. Work shortening and butter into the dry ingredients until incorporated. It should resemble an oatmeal texture. Be careful not to over mix or the texture will be affected.
- Pour buttermilk into mixture and mix with a wooden spoon or your hand until the flour is wet. The dough isn’t going to have form or shape at this point.  Place dough onto lightly floured surface and fold on top of itself for about 1 minute.  Roll or press dough to 1½ inch thickness.  Cut into 3 to 4 inch rounds using a biscuit cutter or small mason jar.
-  Remove hot skillet from oven and place biscuits in the skillet, making sure the biscuits are touching each other.  Put a light thumbprint in center of each biscuit to keep them even when rising.
- Place in oven for 20 minutes or until golden brown.  Halfway through baking, lightly brush with melted butter and bake for the remaining 10 minutes.  Serve immediately.
Notes
[…] iron skillet is the perfect size for everyday use. It’s just right for cooking Stacy’s biscuits, frying chicken or making my squash […]
[…] nothing quite like a classic buttermilk biscuit and these Southern Buttermilk Biscuits from Game and Garden look absolutely […]
[…] nothing quite like a classic buttermilk biscuit and these Southern Buttermilk Biscuits from Game and Garden look absolutely […]
Oh, how I love biscuits. I could live off of them. These look delish!
Same here. Every meal. I’m used to that here in Alabama. I can’t do it now though if I want to keep fitting into my clothes!
[…] nothing quite like a classic buttermilk biscuit and these Southern Buttermilk Biscuits from Game and Garden look absolutely […]
[…] sauce. Well here I was thinking to myself, “why not make a Southern-style Eggs Benedict using a Southern Homemade Biscuit instead of the English muffin, a fried egg in place of the poached egg, and crispy bacon instead […]
[…] that link to purchase one of your own. I absolutely love mine! It’s just the right size for homemade biscuits. Once the biscuits are dumped out, you can use the same pan for the gravy. I also used mine […]
[…] Homemade Biscuits and Gravy […]
[…] breakfast, you can’t go wrong pairing these fried turkey fillets with a homemade southern-style biscuit, some red-pepper jelly, and a little goat cheese. My turkey hunters are trying extra hard to come […]