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October 8, 2021

Southern Buttermilk Biscuits

Warm biscuits with a pat of butter and a drizzle of honey…what could be better to start your day! If you
find yourself with leftovers, split the biscuits in half, top with a sliver of butter and warm in the oven,
broil for just a minute or so to crisp the tops. Alternatively, you can place on a griddle (cut side down)
to warm and toast. Delicious!

-MBK

Print Pin
5 from 1 vote

Southern Buttermilk Biscuits

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

Biscuit:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk chilled

Topping:

  • 2 tablespoons butter

Instructions

  • Preheat oven to 450 degrees.
  • In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingers, quickly rub butter and shortening into dry ingredients until mixture looks like wet sand. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Combine just until the dough comes together. The dough will be very sticky.
  • Turn dough onto a floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on a baking sheet (or my favorite, a buttered and slightly heated cast iron skillet) so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. Lightly brush with reserved melted butter and bake until biscuits are tall and light gold on top, 15 to 20 minutes.

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