Buttermilk Biscuits are a staple in the Southern Home. You eat them for breakfast, lunch, and dinner (or supper if that’s what you grew up saying for the last meal of the day). Most Southern women learn this recipe by heart during childhood. It’s simple, easy and extremely versatile.
Southerner’s like their biscuits light and fluffy for breakfast. The key to light fluffy biscuits is using the right flour (White Lily) and to not overworking the dough…let me say that again here, don’t overwork the dough. If overworked, you will end up with dense tough biscuits.
If you want a less delicate biscuit for recipes like Biscuits and Gravy or Sausage and Biscuits, a higher protein flour such as King Arthur flour is a great choice. Both the light fluffy biscuit and less delicate biscuit are delicious and grace the Southern table just about at all times.
Along with buttermilk, butter and Crisco rank very important in this recipe. The butter gives a light airy texture to the dough creating layers in the biscuits. Butter is about 80% fat and 20% water which creates steam and rise. Crisco, on the other hand is 100% fat which brings the dough nicely together, but melts quickly leaving no or very little chunks in the dough to create flakiness. While you can use one without the other, I like to use both for that perfect biscuit.
Once you master this recipe, the sky is the limit to biscuit heaven. I love a a Savory Cheesy Buttermilk Biscuit as a conduit for ham, turkey, fried chicken with pepper jelly!
Wow, I’m salivating. For dessert why not bring a little cinnamon and sugar to the party?
I hope you’ll get the few ingredients this recipe requires out today and give these biscuits a try! I’ll show you how to make all three recipes in the video in this post. I’ll have the other 2 recipes on the blog shortly!!
You can find this recipe along with jellies, jams, fried venison, homemade sausage and more in my latest book, Stacy Lyn Harvest Cookbook.
For more recipes like this, check out Weekend Potluck!!
- 3 cups flour plus enough for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup 1 stick butter, cold
- 3 tablespoons shortening, cold
- 1 cup buttermilk
Preheat oven to 425 degrees. Place a cast iron skillet in the preheating oven.
In a large bowl, mix dry ingredients together.
Cut butter into pea-size pieces. Work shortening and butter into the dry ingredients until incorporated. It should resemble an oatmeal texture. Be careful not to over mix or the texture will be affected.
Pour buttermilk into mixture and mix with a wooden spoon or your hand until the flour is wet. The dough isn’t going to have form or shape at this point. Place dough onto lightly floured surface and fold on top of itself for about 1 minute. Roll or press dough to 1½ inch thickness. Cut into 3 to 4 inch rounds using a biscuit cutter or small mason jar.
Remove hot skillet from oven and place biscuits in the skillet making sure the biscuits are touching each other. Put a light thumbprint in center of each biscuit to keep them even when rising.
Place in oven for 20 minutes or until golden brown. Halfway through baking lightly brush with melted butter and bake for the remaining 10 minutes. Serve immediately.