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Crispy on the Outside, Fluffy on the Inside: Ultimate Southern Buttermilk Biscuits Recipe

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Ingredients

Adjust Servings:

	2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get white lily flour, your biscuits will be even better)
	1/4 teaspoon baking soda
	1 tablespoon baking powder (use one without aluminum)
	1 teaspoon kosher salt or 1 teaspoon salt
	6 tablespoons unsalted butter, very cold
	1 cup buttermilk (approx)

Nutritional information

162.6

Calories

66 g

Calories From Fat

7.4 g

Total Fat

4.5 g

Saturated Fat

19.3 mg

Cholesterol

400.1 mg

Sodium

20.6 g

Carbs

0.7 g

Dietary Fiber

1.2 g

Sugars

3.5 g

Protein

601g

Serving Size

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Crispy on the Outside, Fluffy on the Inside: Ultimate Southern Buttermilk Biscuits Recipe

Name: Crispy on the Outside, Fluffy on the Inside: Ultimate Southern Buttermilk Biscuits Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 3-4
Cuisine: American
Ingredients: : 2; : 1/4; : 1; : 1; : 6; : 1

Features:

Cuisine:

American

Can I make a double batch and refrigerate half the dough for tomorrow. Or are the biscuits good next day?

42 min
Serves 3
Easy

Ingredients

Directions

Southern Buttermilk Biscuits, These buttermilk biscuits are authentic This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern I am the first one to commit the sin of using a food processor (lol) but I find it works very well I would put these biscuits up against anyone’s – they are perfect in every single way I hope you all enjoy them , Can I make a double batch and refrigerate half the dough for tomorrow Or are the biscuits good next day?, Can I make these if I live north of the Mason-Dixon line?

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Steps

1 Done	Preheat Your Oven to 450f.
2 Done	Combine the Dry Ingredients in a Bowl, or in the Bowl of a Food Processor.
3 Done	Cut the Butter Into Chunks and Cut Into the Flour Until It Resembles Course Meal.
4 Done	If Using a Food Processor, Just Pulse a Few Times Until This Consistency Is Achieved.
5 Done	Add the Buttermilk and Mix Just Until Combined.
6 Done	If It Appears on the Dry Side, Add a Bit More Buttermilk. It Should Be Very Wet.
7 Done	Turn the Dough Out Onto a Floured Board.
8 Done	Gently, Gently Pat (do not Roll With a Rolling Pin) the Dough Out Until It's About 1/2" Thick. Fold the Dough About 5 Times, Gently Press the Dough Down to a 1 Inch Thick.
9 Done	Use a Round Cutter to Cut Into Rounds.
10 Done	You Can Gently Knead the Scraps Together and Make a Few More, but They Will not Be Anywhere Near as Good as the First Ones.
11 Done	Place the Biscuits on a Cookie Sheet- If You Like Soft Sides, Put Them Touching Each Other.
12 Done	If You Like"crusty" Sides, Put Them About 1 Inch Apart- These Will not Rise as High as the Biscuits Put Close Together.
13 Done	Bake For About 10-12 Minutes- the Biscuits Will Be a Beautiful Light Golden Brown on Top and Bottom.
14 Done	Do not Overbake.
15 Done	Note: the Key to Real Biscuits Is not in the Ingredients, but in the Handling of the Dough.