on Sep 27, 2010, Updated Oct 03, 2023 18 Comments
And yet there are mornings when those minutes may be scarce. My solution is go ahead and make them in large batches, double or triple the recipe and freeze some for those rushed mornings. Then, just grab a few, pop them in the microwave and enjoy with your family. Here’s how my family makes our Southern Buttermilk Biscuits. Give them a try.
Pour your flour and salt into a large bowl. I like to use this wooden bowl that has been used in my family for years for mixing my biscuits. I feel like generations of ladies before me are right there in my kitchen with me.
Cut shortening and butter into the dry ingredients. Do this quickly so your butter never gets too warm. The secret to dough that rises well is cold ingredients and dough in a hot oven.
Add milk slowly into the dry ingredients and gently mix until just combined. Do not over mix as it will cause your biscuits to be tough.
Pour the dough onto a lightly floured surface.
Pat the dough gently into a 1/2 – inch disc.
Cut the Southern Buttermilk Biscuits with a sharp cutter made of metal or glass. Do not twist the cutter as you cut the dough as it causes the biscuits to not rise as high during baking. Place the biscuit dough onto a well-greased baking pan and into your very hot oven. Bake for 10-12 minutes and then brush with melted butter. Serve with more butter, honey, and your favorite jams, jellies, or preserves. We love to serve with muscadine jelly, peach jelly, and more! Here’s my recipe for Southern Buttermilk Biscuits. I can’t wait to hear how you like them! Enjoy! Robyn xoxo
