Y’all, my hubby is a Northern Transplant from the south. Born and raised in South Carolina, his Southern roots show in nearly everything we do. From gardening (“No, honey, okra isn’t necessary in so many beds..”) to the food we make. And that includes things like cornbread and biscuits.
Buttermilk biscuits are a staple, like the bread of life almost. I love, love, love making these! Even though they use *white* flour, they are still a must in my family! Of course, you CAN use wheat flour or a combination of white and wheat. We just like them with all white flour. It gives it that “specialness”. You know, biscuits that are fluffy, moist, and have so much flavor, it’s hard to stop at one. Or Two. Or Three….
Here’s what you will need to make these buttermilk biscuits for yourself:
- 4 cups flour (you can use white, wheat, or a combination of both)
- 3 T. baking powder
- 1 teaspoon salt
- 1/2 tsp baking soda
- 4 T. cold butter
- 4 T. shortening (I use palm shortening)
- 2 cups buttermilk
Preheat oven to 425.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- Add in cold butter and shortening and cut in until mixture is crumbly.
- Add buttermilk and combine just until all flour mixture is mixed in. BE GENTLE!
- Pat out on floured counter until about 1/2 inch thick.
- Using a biscuit cutter, or other sharp end (not a glass!*) cut out your biscuits.
- Place on ungreased cookie sheet and bake in oven for 15-18 minutes until golden brown.
**Now, as for why not a glass…
I know you’ve heard everyone say that it’s okay, and best to use and all…but, truth be told here. It “seals” the ends up and you don’t get as high of a rise on your biscuits. Trust me. Try it for yourself. Next batch of buttermilk biscuits you make, make 1/2 with a biscuit cutter or a sharp knife cutting them out and 1/2 with a glass and see which ones rise better for you. You can usually pick them up at a dollar store or Target pretty cheaply.
The other problem people have with biscuit height is that their baking powder isn’t fresh. You CAN use it for up to a year, but I recommend replacing it after 6 months, to keep it as fresh as possible **
If you really wanted to, you could skip rolling out the biscuit dough and cutting it and just make buttermilk drop biscuits.
Just drop a 1/4 cup of the dough into a small pile on the baking sheet and bake as you would normally. They still are the most fluffy buttermilk biscuits this side of the Mississippi. Or that side. Whichever you prefer.
This recipe is great for pantry storage, too, as you CAN mix the first 4 ingredients and store them in a glass jar on your pantry shelf. When you are ready to use, add the mix to the wet ingredients. To make a larger batch, quadruple the dry ingredients, label and store. When ready to use, add 4 1/4 cups of the baking mix to the wet ingredients for each biscuit batch you want to make.