You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits! I grew up eating homemade biscuits because my Texas born and raised Mom made them perfectly!
We ate our homemade Southern buttermilk biscuits topped with jam OR smothered with a thick gravy (made with bacon, NOT sausage!).
To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had before.
Well friends, this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make using a couple of helpful “tips”.
SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE
A Couple Of TIPS:
Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).
Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this! So, here’s HOW you make these:
How To Make Southern Buttermilk Biscuits
First (while the butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.
I used a cheese grater to grate the frozen butter. It’s easy to grate when the butter is frozen! Add the butter to the dry ingredients.
Use a pastry cutter and cut the butter shreds into the flour mixture until the butter becomes small and the mixture resembles coarse crumbs.
TIP: If you want, use a food processor to mix the dry ingredients and butter and pulse until it becomes small crumbs.
Make a deep well in the middle of the flour mixture. Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky but don’t worry about it!
Cutting The Biscuits
Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking) and shape the dough into a rectangle.
Once dough is a rectangle shape, fold the dough over onto itself 6 times. I fold one end over to touch the other, then rotate the dough a quarter turn and do it again.
Continue this process until you have “turned” the dough over on itself 6 times because this step will help to create flaky “layers”.
You should end up with a tall square of dough. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick.
You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out the biscuits. Try not to twist the edges of the dough when you cut.
If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.
Bake The Southern Buttermilk Biscuits
Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (so they are ALMOST touching).
Bake the biscuits in a preheated 450°F. oven for 12-15 minutes or until the biscuits are nice and golden brown on top.
A Buttery Finish
Once done, remove the pan of biscuits from the hot oven. Now it’s time to finish the biscuits for serving. Generously brush melted butter over the tops of the hot biscuits.
NOTE: You can also take the biscuits out a minute or two before they are done, brush with melted butter on top, then put them back into oven for a couple more minutes. I’ve done it BOTH ways!
Ready To Eat!
The finished buttermilk biscuits should come out of the oven with nice height and lots of soft and flaky layers! They look delicious and are ready to be served.
These Southern buttermilk biscuits taste fantastic topped with butter and some jam. The biscuit shown below is topped with my raspberry jam. Delicious!
They are also fantastic smothered in thick, homemade gravy, which is shown in the photo below. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!
Whichever way you enjoy eating homemade biscuits (with jam, gravy or simply with butter), I’m sure you will LOVE these delicious buttery buttermilk biscuits!
If you really enjoy biscuits for breakfast, be sure to check out my recipe for Vanilla Glazed Blueberry Biscuits! They’re so good!
I hope you have the chance to make a batch of Southern Buttermilk biscuits for yourself and for those you love and trust you will enjoy them.
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a great day.
Looking For More BREAKFAST Recipes?
You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of breakfast recipes to choose from, including:
- Amish Apple Fritters
- Egg In A Basket
- Homemade Cinnamon Rolls
- Crispy Homemade Hash Browns
- Chocolate Chip Orange Scones
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Recipe Source: http://www.thechunkychef.com/buttermilk-biscuits-and-sausage-gravy/
↓↓ PRINTABLE RECIPE BELOW ↓↓
You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!
- 6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
- 2 cups all purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (cold)
- 2 Tablespoons melted butter (for brushing on tops of baked biscuits)
- Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
- Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
- Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
- Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
- Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
- Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
- Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
- Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
- Serve, and ENJOY!
* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!
Here’s one more to pin on your Pinterest boards!
