I have been using a Buttermilk Biscuits recipe for a few years now that grieves me to my core to serve to my family. They were simple to make with just a handful of ingredients and were absolutely perfect in every single way- texture, flavor, appearance. They tasted exactly like the biscuits that we love to eat on those rare occasions when we go out to our favorite country restaurant chain.
But they used Bisquick. I hate using Bisquick. It’s expensive for starters and has a list of ingredients a mile long. Not exactly scratch baking.
I have been trying numerous recipes over the last few months and finally I have found (and slightly modified) one that fits all of my requirements and may taste even better than the Bisquick recipe in my cookbook! And frankly, better than the biscuits at the restaurant! These bad boys are perfect for drowning in Sausage Gravy or Tomato Gravy (I know. That last one sounds weird, but don’t knock it till you’ve tried it. So good!) I love these biscuits with Sunshine Strawberry Jam. They are perfect with Spiced Apple Jelly. Oh my.
And if you’re having trouble getting your biscuits to come out just right, make sure you check out this Biscuit Troubleshooting Guide.Print
Southern Style Buttermilk Biscuits
- Yield: 12 -15 Biscuits 1x
- 4 cups flour
- 2 Tablespoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoon salt
- 4 Tablespoons sugar
- ½ cup butter, cold, cubed
- 1 1/2 cup buttermilk
- 4 Tablespoons butter, melted
- Preheat the oven to 475 degrees.
- Whisk together the flour, powder, soda, salt, and sugar.
- Add the cubed butter and incorporate with your fingertips until the mixture is dry and crumbly.
- Slowly stir in the buttermilk until you have formed a wet dough.
- Turn out onto a floured surface and sprinkle the top with a bit more flour.
- Knead together lightly about 20 times to bring the dough together, adding a bit more flour if necessary. (Avoid overworking the dough so that the biscuits will be light and fluffy.)
- Pat down to desired height bearing in mind they will double while baking.
- I like big fat biscuits so my thickness is probably about 3/4″ (I just eyeball it, so I’m guessing here.)
- Using a circular cookie cutter, cut biscuits as economically as possible to reduce the amount of scraps. Do not twist, but push straight down so as not to bind the sides.
- Carefully re-roll the scraps to finish off the dough trying not to work with it too much. (I usually give these ugly ones to the baby, he doesn’t know the difference.)
- Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan and bake for an additional 2 to 3 minutes or until the tops begin to brown.
- Remove from the oven and brush with the remaining butter.