How to Make Southern Buttermilk Biscuits
Ever wake up craving for some good ole’ southern biscuits? These soft, buttery pillow-like biscuits are too good not to share.
I grew to love southern food when I went to university in Huntsville, Alabama. I loved biscuits but making them intimidated me back then.
Most biscuit recipes are fairly the same. All you need is flour, salt, butter and buttermilk. savory with soul has a really simple way of making biscuits which I love and did my own version with hers as a guide.
These are incredible! They have a nice crisp on the outside from the butter but are super soft on the inside. They also go well for breakfast or with savory dishes.
How to make Southern Biscuits
- 2 cups of all purpose flour
- 1 TB Baking powder
- 1/2 tsp salt (I like mine with more salt so I used 1tsp)
- 1/2 cup Butter ( For the UK you can use 1 Block minus 1TB)
- 1/2 cup of milk (more if needed)
I put all of my dry ingredients and butter into a food processor and pulsed them a few times until they were combined. I slowly added in the milk (i made buttermilk see note below) until the dough was mixed.
The dough was pretty moist and delicate so when I poured it onto my floured surface I also added more flour in between folding and rolling. About 1/4 – 1/2 a cup was gradually added, which helped to bring the dough to form.
I did a lot of folding and a bit of rolling, gently molding the dough without handling it too much. Once I had the consistency I wanted I then took a glass (I use whatever works) and cut out my biscuit rounds.
You can place the biscuits in a cast-iron pan or a regular baking tray and heavily brush them with melted butter before baking them in the oven.
They were baked at 350°F/150°C for around 35 min or so. I then brushed them with more melted butter and sprinkled a little salt on the tops before removing them from the oven.
Tips and Tricks on Biscuit Making
Don’t have Buttermilk?
We don’t buy milk so cream and water with 1TB of white vinegar always does the trick. Let the mixture stand for 5 minutes to allow the vinegar to thicken the milk and voila, Buttermilk. Lemon juice or apple cider vinegar also work with any milk of choice.
Don’t have a pastry cutter?
To avoid handling the chilled butter too much by using a food processor. Using a food processor reduces heat exposure so the butter stays cold. It also cuts mixing time down to minutes.
If you don’t have a food processor using a fork or your hands is also fine.
No cast-iron pan?
No problem. I love cast iron cooking and baking because I find it gives an extra crisp on your edges but if you want more evenly shaped biscuits I suggest using a baking tray. I like to use both.
Have a look at a few of my other recipes:
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
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