Grandma Barb’s Southern Buttermilk Biscuits
*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 hers 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!!!
Get the Recipe: Grandma's Southern Buttermilk Biscuits
Ingredients
- 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, milk or heavy whipping cream, cold (for brushing)
Instructions
- 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 manageable. 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 mayonnaise.
- 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.
Video
Notes
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.
I’ve made pie crust and cakes, but have always feared the biscuit. I followed these instructions and the video and they were perfect on my first try. I made them again a week later and proclaimed myself biscuit conqueror! I’m so glad I found this recipe; it’s awesome!!
Monique,
Thank you for sharing Ms. Barb’s recipes. Your grandmother is a LEGEND. She cooks just like my great grandmother did when she was living. I ♥️every recipe you’ve shared. Thank you for you blogs, tutorials and recipes. I give you a thumbs up on your Buttermilk biscuit recipe. I followed everything to a T, even putting everything in the refrigerator. My dough turned out exactly like you said, wet. I kneaded and folded the dough. I an see the layers when I cut them. Please keep doing what you’re doing. You’re one of my favorite bloggers for African American cooking and baking!!!
Made these for my wife and I this morning, and they were amazing. Easy to make, too. And I’m a rank beginner. Your grandma would be proud.
Made these once and skipped mayo basting. Used mixture of melted butter and buttermilk baste before biscuits went in and after. I read not to get basting on sides or it could halt/minimize rising process? True or not? Do you know?
These biscuits are OUTSTANDING!
Making again tonight with last night’s leftovers. Last night I made: smoked salmon (did apple cider vinegar/salt/water infused cedar plank and smoke planked the salmon), side Waldorf salad and corn on cob.
Tonight I will try some with egg wash and some with mayo basting, like you suggested before going into oven.
More then 5 out of 5 stars on this recipe!
Thanks for the share!
Mo
Wow never heard of the basting tip but I’m anxious to try it!
Made these this morning…..may goodness, they were so good. Will definitely make this again and again.
Is the White Lily flour plain or self-rising?
Plain flour. Anytime you have a recipe adding salt, baking powder and Baking Soda. Usage All Purpose Flour. If you use self rising flour omit the Baking powder, baking soda and salt because the flour already have those ingredients.
I was wondering the same thing. Some recipes use self rising and others use reg flour. Maybe I can look at the bag again in the video
The bag says All Purpose Flour.