Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 10
These heavenly Fluffy Southern Buttermilk Biscuits not only taste great, but smell amazing, too! It’s a simple recipe that you can whip up using only a few ingredients. In under thirty minutes, these lightly golden and fluffy biscuits are ready to serve at any meal!
Ingredients
1-1 ¼ c. cold buttermilk
5 tsp baking powder
½ c. cold butter or vegetable shortening
½ tsp baking soda
3 c. all-purpose flour
melted butter or heavy cream to brush the tops
1 ½ tsp salt
How to make Fluffy Southern Buttermilk Biscuits
Step 1: Prepare the oven. Preheat it to 450 degrees F. Using the parchment paper, line a baking sheet.
Step 2: In a large mixing bowl, sift the dry ingredients.
Step 3: Cut the cubed butter or shortening into the dry ingredients with a pastry blender. You can also do this in a food processor until you have a crumbly mixture that resembles peas.
Step 4: Into the mixture, whisk in a cup of cold buttermilk until the crumbs are just completely moistened. If needed, add up to 1/4 c extra buttermilk. At this point, the dough should be a little sticky, but not overly wet.
Step 5: On a lightly floured surface, roll or pat the dough to around 3/4-inch thickness. Using a floured 2-inch cookie cutter, cut the dough into rounds, making sure not to twist the dough with the cutter. Lift the cookie cutter after cutting the dough. You can re-roll any dough scraps and repeat the process.
Step 6: On the prepared baking sheet, lay the biscuits at least 2-inches apart. Brush each cookie top with melted butter or heavy cream. Place in the preheated oven and bake for about 13 to 15 minutes or until the biscuits are lightly golden and puffed.
Step 7: Remove from the oven when done and brush the biscuits again with melted butter. Serve the buttermilk biscuits right away. Enjoy!
Note:
For this recipe, I prefer low-fat or whole-fat buttermilk and not fat-free.
Nutrition Facts:
Serving: 1serving | Calories: 254 kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 570mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg
Ingredients
- 1-1 ¼ c. cold buttermilk
- 5 tsp baking powder
- ½ c. cold butter or vegetable shortening
- ½ tsp baking soda
- 3 c. all-purpose flour
- melted butter or heavy cream to brush the tops
- 1 ½ tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F. Using the parchment paper, line a baking sheet.
Step 2: In a large mixing bowl, sift the dry ingredients.
Step 3: Cut the cubed butter or shortening into the dry ingredients with a pastry blender. You can also do this in a food processor until you have a crumbly mixture that resembles peas.
Step 4: Into the mixture, whisk in a cup of cold buttermilk until the crumbs are just completely moistened. If needed, add up to 1/4 c extra buttermilk. At this point, the dough should be a little sticky, but not overly wet.
Step 5: On a lightly floured surface, roll or pat the dough to around 3/4-inch thickness. Using a floured 2-inch cookie cutter, cut the dough into rounds, making sure not to twist the dough with the cutter. Lift the cookie cutter after cutting the dough. You can re-roll any dough scraps and repeat the process.
Step 6: On the prepared baking sheet, lay the biscuits at least 2-inches apart. Brush each cookie top with melted butter or heavy cream. Place in the preheated oven and bake for about 13 to 15 minutes or until the biscuits are lightly golden and puffed.
Step 7: Remove from the oven when done and brush the biscuits again with melted butter. Serve the buttermilk biscuits right away. Enjoy!
Notes
For this recipe, I prefer low-fat or whole-fat buttermilk and not fat-free.
