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 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.
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 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.
- Carbohydrate 0.008517 g
- Cholesterol 30.51925 mg
- Fat 11.5135645 g
- Fiber 0 g
- Protein 0.1206575 g
- Saturated Fat 7.2916876 g
- Serving Size 1 1 biscuit (14g)
- Sodium 33.6252 mg
- Sugar 0.008517 g
- Trans Fat 0.8059921 g
- Calories 102 calories
Step-by-step
- Preheat your oven to 450degreesF.
- Combine the dry ingredients in a bowl or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- 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.
- Use a round cutter to cut into rounds.
- 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.
- Place the biscuits on a cookie sheet- if you like soft sides put them touching each other.
- If you likecrusty sides put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note The key to real biscuits is not in the ingredients but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten resulting in a tougher biscuit.
- Note 2 You can make these biscuits cut them put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits simply place them frozen on the cookie sheet and bake at 450degreesF for about 20 minutes.
My Grandma's Legacy: The Best Buttermilk Biscuits You'll Ever Taste
For generations, the women in my family have guarded a secret recipe – a recipe so simple yet so profound, it’s capable of transforming a humble breakfast into a moment of pure Southern bliss. We're talking, of course, about buttermilk biscuits. These aren't just any biscuits; these are the biscuits that have graced our family gatherings, holiday brunches, and countless Sunday mornings. Each fluffy, buttery bite is a testament to tradition, a whispered story passed down from my great-great-grandmother to me. And let me tell you, the legacy continues.
While my ancestors relied on time-honored methods (and a whole lot of elbow grease!), I’ve embraced a modern twist. Don't judge me, but I use a food processor. I know, I know… it might feel like a sacrilege to some, a betrayal of the old ways. But trust me on this one; the food processor helps keep the butter cold and prevents overmixing, ensuring that light, airy texture that defines a truly exceptional biscuit. The result? Biscuits so delicate, they practically melt in your mouth.
The key, as my grandmother always emphasized, isn't just the ingredients (although using good quality, cold butter is crucial!), it's the *gentle* handling of the dough. Avoid the urge to aggressively knead or roll; a light pat is all it takes to shape these beauties. Overworking the dough develops the gluten, resulting in tough biscuits, a culinary crime of the highest order.
The aroma alone is enough to transport you to a sun-drenched kitchen, filled with the comforting sounds of family laughter. These biscuits aren't merely food; they are an embodiment of Southern hospitality, a warm embrace on a plate. Serve them alongside creamy grits, fluffy scrambled eggs, or simply slather them with butter and honey – the possibilities are endless.
Beyond the Breakfast Table: These biscuits are incredibly versatile. They make the perfect base for chicken pot pie or a scrumptious sausage gravy. They can be transformed into mouthwatering sandwiches, their softness a perfect complement to savory fillings. And, for those moments when you're short on time, you can even freeze them for future enjoyment. Simply pop them in the oven straight from the freezer, and they'll emerge as golden-brown delights.
A Recipe for Memories: More than just a recipe, these buttermilk biscuits represent a connection to my heritage. They're a taste of home, a reminder of family gatherings filled with love and laughter. It's a tradition I intend to keep alive, passing the recipe and the memories along to the next generation. Perhaps, one day, they'll add their own modern twist – and perhaps they'll even forgive me for using the food processor. But one thing's for sure: the heart of this recipe – the gentle touch, the patient handling, the respect for tradition – will endure.
So, gather your ingredients, embrace the simplicity of the process, and let the magic happen. With just a few simple steps, you too can create a culinary masterpiece that's more than just biscuits – it's a legacy.
Tips for Success:
- Use very cold butter and buttermilk – this is essential for achieving a light and fluffy texture.
- Don't overmix the dough – overmixing develops gluten, resulting in tough biscuits.
- Pat the dough gently – avoid rolling it out with a rolling pin.
- Bake at a high temperature – this helps the biscuits rise properly.
- Don't overbake – slightly golden-brown is perfect.
