Southern Buttermilk Biscuits Recipe || How To Make Buttermilk Biscuits

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.

Gather all ingredients and tools: baking sheet, biscuit cutter, sifter, grater, parchment paper, rolling pin, spatula, large bowl, measuring cups.

Measure and pour 2 and 1/4 cups of white lily self-rising flour into a large bowl.

Add 1 tablespoon of baking powder and a pinch of salt to the flour.

Add 1 and 1/2 tablespoons of brown sugar to the dry mixture.

Shred 8 tablespoons of frozen butter using a grater and add it to the dry mixture.

Toss the mixture to combine, then place it in the freezer for about 15 minutes to keep it cold.

Preheat the oven to 460°F (238°C).

After chilling, create a well in the dry mixture and pour in 1 cup of cold buttermilk.

Mix the ingredients until just combined, being careful not to overwork the dough.

Flour the counter and roll out the dough into a rectangle, adding more flour if it sticks.

Fold the dough in thirds to create layers, rolling it out again after each fold.

Roll the dough out to about 3/4 to 1 inch thick for cutting.

Flour the biscuit cutter and cut out biscuits by pressing straight down without twisting.

Place the cut biscuits on a parchment-lined baking sheet, close together for soft sides.

Combine leftover dough, roll it out again, and cut out additional biscuits until all dough is used, yielding about a dozen biscuits.

Bake the biscuits in the preheated oven for about 12 to 15 minutes until golden brown.

Melt 4 tablespoons of butter to brush on top of the biscuits as soon as they come out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens