Southern Buttermilk Biscuit Recipe – A Cozy Kitchen

This Southern Flaky Buttermilk Biscuit recipe yields perfection. They’re buttery, flaky, tall and deliciously savory biscuits. Pair them with softened butter and apricot jam or use them on your favourite breakfast biscuit sandwich.

Flaky Buttermilk Biscuits

Although I used to be born within the South (hello, Fulton county), my love for biscuits didn’t start till I went to highschool and would depart my 4 hour tennis practices depleted and hungry. Fortunately there was a Popeyes proper by the courts, however I by no means needed to spoil my dinner fully so as a substitute of getting hen and a complete plate, I’d simply order two biscuits with a aspect of butter and honey. Oh man, they had been SO good. I couldn’t be extra excited to share these Flaky Buttermilk Biscuits!

I Love Biscuits

That have turned me right into a hardcore biscuit-loving human. I like biscuits of all types however to be trustworthy, ones made with shortening are it! And guess what, I’ve by no means baked them. I’ve at all times opted for full butter. And sure, they’re good, scrumptious even, however they’re not like this. I’m right here to say that if you happen to’re shy to bake with shortening, so was I however we’re right here collectively, let’s do it!!

Final week I had the pleasure of going to lunch with Carla Hall and he or she was so wonderful. We talked for a number of hours about all types of issues. She’s such a phenomenal particular person, even higher in particular person than what you see and know from TV.

I’m so comfortable to be sharing this biscuit recipe from her newest cookbook, Carla Hall’s Soul Food: Everyday and Celebration. I like how the e-book traces soul meals’s historical past from Africa and the Caribbean to the American South, giving me context in ways in which heat my coronary heart and educate me a complete lot.

How To Make Buttermilk Biscuits

  1. A meals processor makes this simple!
  2. Add the dry components. We’ve all-purpose flour, sugar, baking soda, baking powder and salt. After which combine it up.
  3. Use the grating attachment. It eliminates the necessity to minimize the butter into cubes.
  4. After which, add the shortening and butter. The meals processor cuts these two issues up within the combination so simply. It simply mixes the shortening and chilly butter into the flour. I can’t advocate it sufficient. In case you don’t personal one, you should use a giant field cheese grater. Alternatively you would additionally use a pastry blender.
  5. Switch to a bowl, after which pour within the buttermilk. 
  6. Combine it utilizing a spatula. Till it varieties a ball. After which dump it out onto a flippantly floured floor.
  7. Pat it gently. This recipe doesn’t require a rolling pin; you possibly can merely use your fingers and pat the dough gently right into a 1/2-inch sq..
  8. Fold it over like a letter. This creates these wonderful layers. And it’s an necessary step. So fold it over itself. After which kind it right into a 3/4-inch thick sq..
  9. Stamp out biscuits utilizing a flippantly floured 2-inch cutter. No have to twist and switch the cutter. Merely push down.
  10. Switch them to the ready baking sheet, tremendous shut collectively. No have to put them on a sheet of parchment paper. However you possibly can if you wish to!
  11. Refrigerate the biscuits from 15 to half-hour. You need them good and chilly.
  12. Bake ’em! They bake at an excellent excessive temperature (450 levels F) for quarter-hour. In consequence, they’ll explode to tall, flaky biscuits. They usually’ll be superbly gentle brown colour.
  13. Serve heat together with softened butter and jam. 


Flaky Buttermilk Biscuits


Suggestions and Methods for this Flaky Buttermilk Biscuit Recipe

  • The whole lot must be chilly. This implies chilly butter and chilly shortening and chilly buttermilk. This ensures a flaky buttery biscuit.
  • Be light with the dough. No have to over knead this biscuit dough. Simply combine it till every little thing is integrated.
  • A meals processor makes issues simple. This dough is SO easy to make within the meals processor however you are able to do it in a giant bowl with a cheese field grater.
  • Don’t twist and switch the biscuit cutter. That seals the sides collectively which prohibits correct rising. Simply you’ll want to press straight down.
  • Use half shortening and butter. I do know that shortening could be annoying to purchase. In consequence, it provides these biscuits their signature texture and fluffiness.
  • Trans-free Shortening is the transfer! I discovered mine at Entire Meals by the model Spectrum. It’s trade-free, too!
  • Are you able to make buttermilk biscuits forward of time? Sure, completely. These freeze properly. Make them till they’re fashioned biscuits. Stick within the freezer for 1 hour. After which switch to a freezer-safe container/bag. Bake from frozen and add a couple of minutes onto the baking time.

These biscuits are SO good. Their texture is dreamy. Like little fluffy clouds. I’m making them for Thanksgiving for certain, and so do you have to.

Flaky Buttermilk Biscuits

Right here’s a hyperlink to Carla’s cookbook + Instagram.

And if you happen to make these Flaky Buttermilk Biscuits let me know on Instagram! 

Print Recipe

Flaky Buttermilk Biscuits Recipe

These Southern flaky buttermilk biscuits are perfection. They’re buttery, flaky, tall and deliciously savory biscuits. Pair them with softened butter and apricot jam or use them on your favourite breakfast biscuit sandwich.


  • 2 1/2 cups all-purpose flour plus extra for shaping the dough
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter frozen, plus extra; for pan
  • 2 tablespoons trans fat-free vegetable shortening
  • 1 1/2 cups chilly buttermilk shaken


To Make the Dough with a Meals Processor:

  • Mix the flour, baking powder, sugar, salt, and baking soda in a meals processor fitted with the blade attachment. Pulse a number of occasions, till properly blended. Add the shortening and pulse till wonderful crumbs kind. Swap to the grating disk attachment. With the machine operating, push the frozen butter via the feed tube.

  • Switch the combination to a big bowl and toss to verify all of the butter shreds are coated with the floury crumbs. Add the buttermilk and fold in utilizing a rubber spatula, operating the flat of it via the middle of the combination after which across the edge when you rotate the bowl. Preserve at it, being as light as doable, till the dry components are evenly hoisted.

To Make the Dough by Hand:

  • Combine the flour, baking powder, sugar, salt, and baking soda in a big bowl with an open hand, utilizing your fingers as a whisk. Add the shortening and use your fingertips to pinch it fully into the flour till the combination resembles coarse crumbs.

  • Utilizing a field grater, grate the frozen butter on the big holes into the flour. Toss till all of the items are coated. Add the buttermilk to the flour combination. Utilizing your hand as a spatula, gently combine till there aren’t any dry bits of flour left. The dough might be sticky.

  • Calmly coat your work floor with nonstick cooking spray, then flour. (The spray retains the flour in place.)

  • Flip the dough out onto the ready floor and gently pat right into a 1/2-inch thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling, and folding twice, rotating the dough 90 levels every time. Pat the dough to three/4-inch thickness. It ought to not be sticky.

  • Flour a 2-inch-round biscuit cutter and press it straight down into the dough. Switch the spherical to the ready pan, putting the underside aspect up. Repeat, slicing the rounds as shut collectively as doable and spacing them 1-inch aside on the pan. Stack the scraps, pat to three/4-inch thickness, and minimize once more. Refrigerate the rounds till chilly, at the very least quarter-hour.

  • Preheat the oven to 450 levels F. Butter a baking sheet. Or line a sheet pan with parchment.

  • Bake till the tops are golden brown and crisp, about 16 minutes. Let cool for five minutes on the pan earlier than serving sizzling.


Serving: 6g | Energy: 123kcal (6%) | Carbohydrates: 16g (5%) | Protein: 2g (4%) | Fats: 6g (9%) | Saturated Fats: 4g (25%) | Ldl cholesterol: 15mg (5%) | Sodium: 254mg (11%) | Potassium: 97mg (3%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 175IU (4%) | Calcium: 37mg (4%) | Iron: 1mg (6%)

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Flaky Buttermilk Biscuits

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