Old-Fashioned Buttermilk Biscuits are a delightful staple of Southern cuisine. These light, fluffy, and flaky biscuits are incredibly easy to make. They're perfect for enjoying alongside a comforting bowl of stew, smothered in sausage gravy, or simply savored warm with a pat of butter and honey.
So ditch the store-bought canned varieties and whip up a batch of these homemade flaky buttermilk biscuits for a taste of down-home goodness!
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Why You'll Love This Recipe
These light, fluffy biscuits boast crispy exteriors and tender, flaky interiors, making them the perfect accompaniment to breakfast, dinner, or even enjoyed on their own.
This easy recipe uses basic ingredients you probably already have in your pantry. With just a few minutes of your morning, you can whip up a batch of these delectable biscuits for your family.
- Easy to Make: This recipe requires minimal ingredients and comes together quickly.
- Flaky and Buttery: The combination of buttermilk and shortening creates a melt-in-your-mouth texture.
- Versatile: Enjoy them for breakfast, alongside soups and stews, or for a simple afternoon snack.
Ingredients You'll Need
This biscuit recipe relies on a handful of pantry staples that come together to create a delightful result:
- All-Purpose Flour: Provides the base and structure for the biscuits.
- Baking Powder: Leavens the dough, creating a light and fluffy texture.
- Salt: Enhances the flavor of the biscuits.
- Cold Buttermilk: The secret ingredient! The acidity in buttermilk tenderizes the gluten and creates those beautiful flaky layers.
- Shortening: Solid fat like shortening contributes to a tender and flaky texture, while also aiding in creating those crispy layers.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Buttermilk Biscuits
You can have these flaky buttermilk biscuits ready in the morning in no time at all! First, you'll whisk together the dry ingredients. Then using a pastry cutter or your fingers, you'll cut the cold cubed shortening into the flour mixture until it resembles a pebbly texture.
The cold buttermilk is then gently incorporated to form a shaggy dough. After a brief knead and shaping, the biscuits are cut and placed on a baking sheet for a quick bake until golden brown and flaky.
The result? Warm, melt-in-your-mouth buttermilk biscuits perfect for any occasion!
Cut Shortening Into The Flour
- Preheat oven to 400 degrees F (230 degrees C).
- In a large bowl, whisk together the flour, baking powder, and salt, then add the shortening.
- Cut the shortening into the flour mixture until it resembles coarse crumbs.
Mix In The Buttermilk
- Fold the buttermilk into the flour until just combined.
- Scrape the bowl sides and form a ball.
PRO TIP: If you have time, chill the dough for 30 minutes or so, the result will be even flakier biscuits.
Cut Out The Biscuits
- Turn out onto a lightly floured surface and knead for 10-12 times, or until the dough comes together.
- Roll out to ½-inch thickness.
- Cut out each biscuit using a 2 ½ to 3-inch biscuit cutter.
Bake Until Golden Brown
- Place the biscuits in a 9x13" baking dish, or cast iron skillet that has been lightly greased or sprayed with nonstick cooking spray.
- Bake for 20-25 minutes, or until golden brown. Serve while warm with butter or honey.
Serving Suggestions
Enjoy your old-fashioned buttermilk biscuits warm or at room temperature. They're perfect for breakfast with butter, jam, or sausage gravy. They can also be served alongside soups, stews, or chili.
For a sweet twist, split the biscuits and top them with whipped cream and fresh berries.
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- Banana Pineapple Bread
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Substitutions and Variations
Here are a few substitutions and variations when making these buttermilk biscuits:
- Butter: If you don't have shortening, you can substitute cold butter. However, the biscuits may not be quite as flaky.
- Honey Butter: For a touch of sweetness, brush the warm biscuits with melted honey butter.
- Fresh Herbs: Add a teaspoon of chopped fresh herbs like chives or thyme to the dough for a savory twist.
- Cheese: For added flavor, sprinkle grated cheddar cheese over the tops of the biscuits before baking.
Tips for The Best Biscuits
- Cold Ingredients: Use cold buttermilk and shortening to create the flakiest biscuits.
- Don't Overmix: Overmixing the dough can result in tough biscuits. Mix the dough until just combined.
- Handle Gently: Avoid handling the dough too much, as this can activate the gluten and make the biscuits dense.
Storage and Reheating
- Leftover Old-Fashioned Buttermilk Biscuits can be stored at room temperature in an airtight container for up to 2 days.
- You can also store them in the freezer for up to 3 months.
- Reheat in a warm oven before serving.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making these flaky biscuits.
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Frequently Asked Questions
Buttermilk is what helps the biscuits rise. You need that acid to react with the buttermilk. To create a buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
No problem! You can use two forks to cut shortening into the flour mixture. Aim for pea-sized pieces of butter for optimal flakiness.
Yes! You can freeze unbaked biscuit dough for up to 3 months. Simply form the dough into rounds and place them on a baking sheet lined with parchment paper. Freeze for at least an hour, then transfer the frozen dough rounds to a freezer-safe bag. When ready to bake, preheat your oven and bake the frozen dough rounds for a few extra minutes, or until golden brown and cooked through.
There could be a couple of reasons. First, ensure your baking powder is fresh. Expired baking powder won't leaven the dough effectively. Second, be sure you used cold ingredients and didn't overmix the dough. Overmixing can develop the gluten, leading to dense biscuits that don't rise well.
More Bread Recipes
Flaky Buttermilk Biscuits
Ingredients
- 2 cup flour
- 1½ teaspoon baking powder
- 1 tablespoon sugar optional
- ¾ teaspoon salt
- ½ cup vegetable shortening Crisco or any brand
- ⅔ cup milk
Instructions
- Preheat oven to 400 degrees F (230 degrees C).
- In a large bowl, whisk together the flour, baking powder, and salt, then add the shortening.2 cup flour, 1½ teaspoon baking powder, 1 tablespoon sugar, ¾ teaspoon salt, ½ cup vegetable shortening
- Cut in the shortening until the mixture resembles coarse crumbs.
- Fold the buttermilk into the flour mixture and fold together until just combined.⅔ cup milk
- Scrape the bowl sides and form a ball.PRO TIP: For the flakiest biscuits chill for 20 to 30 minutes in the refrigerator before rolling out the dough.
- Turn the dough out onto a lightly floured surface and knead for 10-12 times, or until the dough comes together.
- Roll out the dough to ½-inch thickness.
- Cut out biscuits using a 2 ½ to 3-inch biscuit cutter.
- Place the biscuits in a 9x13" baking dish, or cast iron skillet that has been lightly greased or sprayed with nonstick cooking spray.
- Bake for 20-25 minutes, or until golden brown. Serve while warm.
Notes
- For extra flaky biscuits, chill the dough for 30 minutes before rolling it out.
- Don't overwork the dough, or the biscuits will be tough.
- Bake the biscuits in a hot oven for a golden brown crust.
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