Fluffy Southern Buttermilk Biscuits Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Spoon self-rising flour into a measuring cup and level it off with a knife.

Add a little bit of salt to the flour.

Add brown sugar to the flour mixture and whisk to combine.

Grate frozen unsalted butter into the flour mixture.

Cut the butter and shortening into the flour mixture until it resembles large crumbs.

Make a well in the center of the flour mixture.

Mix buttermilk and heavy cream together and pour into the well.

Gently incorporate the flour into the liquids to avoid tough biscuits.

Sprinkle flour on the work surface and place the sticky dough onto it.

Sprinkle more flour on top of the dough and flour your hands to handle it.

Fold the dough gently to create layers and pat it out to about 1-inch thickness.

Use a cup as a cutter to cut out biscuits, pressing straight down without twisting.

Place biscuits on a parchment-lined cookie sheet and flatten out leftover dough scraps.

Make a small indentation in each biscuit to help them rise.

Brush the tops of the biscuits with buttermilk.

Bake in a preheated oven at 450°F for 10 to 12 minutes until golden brown.

Brush the baked biscuits with melted butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens