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Whip up a batch of classic Southern buttermilk biscuits! This recipe yields tall, flaky, and tender biscuits, perfect for serving warm from the oven with a generous spread of sweet grape jelly. A true comfort food classic.
For 8 servings
Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine sea salt until well combined. This takes about 30 seconds.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to prevent the butter from melting. This should take 2-3 minutes.
Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently press it together and knead it 3-4 times until it just comes together. It will still be a bit sticky.
Pat the dough into a 1-inch thick rectangle. Perform a 'letter fold': fold one-third of the dough over the center, then fold the opposite third over the top, like folding a letter. Rotate the dough 90 degrees and pat it out again to a 1-inch thickness. Repeat this folding and patting process two more times for a total of three folds. This creates the flaky layers.
After the final fold, pat the dough to a thickness of about 3/4 to 1 inch. Using a floured 2.5-inch round biscuit cutter, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Place the biscuits on the prepared baking sheet with their sides just touching.
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Whip up a batch of classic Southern buttermilk biscuits! This recipe yields tall, flaky, and tender biscuits, perfect for serving warm from the oven with a generous spread of sweet grape jelly. A true comfort food classic.
This southern recipe takes 34 minutes to prepare and yields 8 servings. At 342.11 calories per serving with 5.22g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or side.
Gently gather the scraps, re-pat to the same thickness, and cut out more biscuits until all the dough is used. Brush the tops of the biscuits with half of the melted butter.
Bake for 12-15 minutes, or until the biscuits are tall and golden brown on top. Rotate the baking sheet halfway through for even browning.
Remove the biscuits from the oven and immediately brush with the remaining melted butter. Let them cool for a minute on the pan before transferring to a wire rack. Serve warm with grape jelly.
Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives or parsley to the dry ingredients.
Increase the sugar to 3 tablespoons and add 1 teaspoon of ground cinnamon to the dry ingredients. Brush with a simple glaze of powdered sugar and milk after baking.
Add 1/2 cup of cooked, crumbled bacon and 1 teaspoon of coarsely ground black pepper to the dry ingredients.
The all-purpose flour is a primary source of carbohydrates, which the body converts into glucose for immediate energy.
Buttermilk is a good source of calcium, an essential mineral for maintaining strong bones and teeth.
Cultured buttermilk contains probiotics, which are beneficial bacteria that can help support a healthy digestive system.
Buttermilk biscuits are a traditional comfort food and are high in refined carbohydrates and saturated fat. They are best enjoyed in moderation as part of a balanced diet.
One biscuit, without any toppings like jelly or butter, contains approximately 260-280 calories, depending on the exact size.
There are a few common reasons for flat biscuits: your baking powder or soda might be expired, your butter and buttermilk weren't cold enough, you overmixed the dough, or you twisted the cutter when cutting them out, which seals the edges.
Yes! You can prepare the dough, cut the biscuits, and freeze them unbaked on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can bake them directly from frozen, adding a few extra minutes to the baking time.
While all-purpose flour gives the classic texture, you can substitute up to half of it with whole wheat flour for more fiber, though the biscuits will be denser. Bread flour can also be used for a chewier texture.
These biscuits are incredibly versatile! Serve them with other jams, honey, butter, apple butter, or make them savory by topping them with sausage gravy.