*Tried & True* Southern, from-scratch buttermilk biscuits that bake up tender and fluffy! So easy to make!”
Visual learner? Watch me make Grandma Barb’s buttermilk biscuits from start to finish!
In a few days, I’ll be going to visit my grandma Barb. I haven’t seen her since Thanksgiving, so she is well overdue for a dose of my loud singing throughout her house, trying to convince her to get a boo-thang, and raiding her cookbook collection.
Grandma’s house is always the best!
Today I came across her recipe for cheddar biscuits and had to share them! Only I’ll be sharing the non-cheddar version which is her regular buttermilk biscuit recipe. Everybody loves my grandma’s biscuits! They are on a whole different level of cloud-like softness!
Don’t worry we’ll get around to the cheddar version another day.
Today is all about these fluffy, tender, flaky, buttery, from-scratch buttermilk biscuits! This is what good Southern meals are made of. I mean, can you think of anything else that is as Southern as a buttermilk biscuit, besides sweet tea??
I have several buttermilk biscuit recipes on my blog but these…yeah….these will always have a special place in my heart.
My grandma Barb’s biscuits just do something for my soul. They make me feel like all is right with the world when I make them. And the way my crazy week has been set up, I need me a little dose of grandma’s biscuits!
Although I know they won’t come out as good as her’s and the only way to truly get my fix is to make my way to her table. She has this special way of adding a dose of oomph to her recipes that I can’t seem to replicate. Maybe that comes with age.
I know what a blessing is it sitting at her table and watching her whip up meals. Soaking it all in and basking in that special smile she has when she is in her kingdom, the kitchen.
If you are new to making biscuits, this recipe is great for beginners! It’s as old-fashioned as it gets and the finished product is incredible!
They are light and fluffy thanks to White Lily flour. I swear that flour makes the best biscuits but really any all-purpse flour will do!
Here are a few tips on how to make the Best Southern Buttermilk Biscuits!
- Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
- Work Fast: Work quickly to make sure the ingredients stay cold.
- Don’t add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don’t be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
- Don’t twist the cutter: When cutting out biscuits, just go straight down. Don’t twist and twerk the cutter, mkay?
- Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!
- Don’t be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits. Don’t worry it won’t be sweet at all.
- PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art. It’s kinda hard to teach because it’s all about “the feel and look” of the dough. Kinda like riding a bike. You just gotta get the feel for it and then you never really forget. If you don’t get it right the first time, keep trying! I promise you’ll get it.
You got it? You got this!
Happy biscuit making!!!
Grandma's Southern Buttermilk Biscuits
- 2 cups White Lily Flour + more for work surface
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/4 cup butter-flavored shortening cold
- 3 tablespoons unsalted butter + more for brushing cold
- 1 cup buttermilk cold
- 1 Tablespoon mayonnaise cold (for brushing)
- Preheat oven to 425 F.
- In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
- Cut in butter-flavored shortening with a pastry cutter.
- Grate in butter, tossing occasionally.
- Stir in buttermilk until dough is wet and sticky.
- Generously flour a work surface.
- Turn dough out onto floured surface.
- Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
- Add more flour as needed, but not too much, just enough so that the dough is managable. Wet dough makes the best biscuits!
- Fold the dough over several times.(This will create layers.)
- Pat the dough out into a 1-inch thick rectangle.
- Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
- Place biscuits on pan, with the sides touching.
- Brush tops of biscuits with a very light coating of mayonaise.
- Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
- Remove from oven and brush with butter.
- Serve warm.
Work Fast: Work quickly to make sure the ingredients stay cold.
Don't add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don't be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
Don't twist the cutter: When cutting out biscuits, just go straight down. Don't twist and twerk the cutter, mkay?
Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!
Don't be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits. Don't worry it won't be sweet at all.
PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art. It's kinda hard to teach because it's all about "the feel and look" of the dough. Kinda like riding a bike. You just gotta get the feel for it and then you never really forget. If you don't get it right the first time, keep trying! I promise you'll get it.