Southern Style Buttermilk Biscuits
These Southern Style Buttermilk Biscuits are soft, flaky, and easy to make. A classic comfort food perfect for breakfast, dinner, or serving with gravy.
Servings: 5 Servings
Calories: 421kcal
Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Unsalted Butter Frozen
- 1 Cup Buttermilk
Instructions
- Preheat a cast-iron skillet in the oven to 450°F.
- Whisk together the flour, baking powder, baking soda, and salt.
- Place a box grater over the mixing bowl containing the flour mixture and grate the frozen stick of butter using the large holes.
- Chop up any remaining butter that’s too small to grate.
- Cut the butter in with a pastry blender until you see clumps forming.
- Use your fingers to sift through the flour, making sure everything is evenly distributed and breaking up any clumps that are too large.
- Pour in the cold buttermilk and stir until the dough starts to form and no longer sticks to the sides of the bowl.
- Place the dough on a lightly floured surface and begin forming a square.
- Using a dough cutter/scraper, slice the dough into fourths, stack them, and press them down to form another square.
- Repeat this step 4-5 times until the dough becomes springy when pressed down.
- Press the dough down to your desired thickness, but no less than 1 inch.
- Using a 3-inch biscuit cutter, cut out 5-6 biscuits and set them aside.
- Carefully remove the cast-iron skillet from the oven, then melt about 3 tablespoons of butter in it.
- Place the biscuits in the center of the skillet so they are touching eachother.
- Brush the tops of each biscuit with a little more buttermilk, then increase the oven temperature to 500°f.
- Place the skillet in the oven and bake for about 15-18 minutes, until the biscuits are golden brown and cooked through.
- Once baking is complete, immediately transfer the biscuits to a tea-towel-lined bowl and serve hot.
Video
Notes
Keep everything cold. Cold butter and cold buttermilk are essential for flaky layers. If the butter melts before baking, you’ll lose that classic biscuit texture.
Don’t overwork the dough. Mix just until combined. Overmixing develops gluten and results in dense biscuits rather than light, fluffy ones.
Fold for flaky layers. Gently folding the dough a few times before cutting creates beautiful layers without making the biscuits tough.
Use a sharp cutter. Press straight down when cutting biscuits. Twisting the cutter seals the edges and prevents them from rising properly.
Bake close together. Placing biscuits close together in the skillet helps them rise taller and stay soft on the sides.
Nutrition
Calories: 421kcal | Carbohydrates: 51g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 883mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 648IU | Calcium: 211mg | Iron: 3mg