Buttermilk Biscuits: a Southern American Recipe

Light, flaky, tender biscuits topped with butter and marmalade!

Growing up, biscuits were a special Saturday morning breakfast. Made from scratch, they do require more work than just popping a slice of bread in the toaster. But with just one bite, you’ll find that it’s totally worth it!

The biscuits are savory and often eaten alongside breakfast items like grits, eggs, sausage or gravy. They are most commonly found in the southeast United States but they are slowly making their way to restaurants around the country. But, there really is nothing like a homemade biscuit.

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Buttermilk Biscuits

makes 6 bisuits

  • 1 1/4 c all purpose flour + more for dusting & kneading
  • 1/3 c butter (very cold & cut into cubes) + more for topping the biscuits (if desired)
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4-1/3 c buttermilk (added gradually)
  • Optional: marmalade or your favorite spread for topping or serve with eggs, bacon & grits for a true southern style breakfast!

Preparation:

Pre-heat the oven to to 200C/392F.

In a large bowl, stir together the flour, baking soda, baking powder, sugar, salt.

Then add the butter and using a fork, pastry cutter or two knives, cut the butter into the flour until the texture resembles small peas.

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Then gradually add in the buttermilk, stirring constantly until the dough pulls off the side of the bowl and forms a ball.

Turn the dough out onto a floured surface and gently knead the dough for a minute or so until the dough is smooth. Note: don’t knead to harshly or too long in order to prevent the dough from becoming tough and also to ensure that the dough stays nice and cold.

Then dust a rolling pin with flour and roll out the dough until it it about 1 inch thick.

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Then dip the rim of a drinking glass in flour and “cut” the biscuits.

Place the biscuits onto a parchment lined baked sheet, greased with butter.

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Bake for 8-12 minutes or until the biscuits are golden brown.

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Serve & Enjoy warm (because they are absolutely delicious this way & who doesn’t love warm bread, fresh out of the oven?)

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2 thoughts on “Buttermilk Biscuits: a Southern American Recipe

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