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Fluffy Southern Buttermilk Biscuits

This document provides a recipe for Fluffy Southern Buttermilk Biscuits, which serves 10 and takes a total of 30 minutes to prepare and cook. Key ingredients include all-purpose flour, baking powder, cold butter, and buttermilk, with detailed instructions on preparation and baking. Nutritional information per serving is also included, highlighting 254 calories and various macronutrients.

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Sara Palomera
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14 views2 pages

Fluffy Southern Buttermilk Biscuits

This document provides a recipe for Fluffy Southern Buttermilk Biscuits, which serves 10 and takes a total of 30 minutes to prepare and cook. Key ingredients include all-purpose flour, baking powder, cold butter, and buttermilk, with detailed instructions on preparation and baking. Nutritional information per serving is also included, highlighting 254 calories and various macronutrients.

Uploaded by

Sara Palomera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Fluffy Southern Buttermilk Biscuits

Course Bread, Side Dish


Cuisine American, Southern
Keyword best-southern-biscuit-recipe, fluffy-southern-
buttermilk-biscuits, southern-biscuit-recipes

Prep Time 15 minutes


Cook Time 15 minutes
Total Time 30 minutes

Servings 10 servings
Calories 254kcal
Author Melissa Sperka

Ingredients
3 cups all purpose flour i.e. White Lily Flour
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/2 cup cold unsalted butter or vegetable shortening
1 - 1 1/4 cup cold buttermilk
melted butter or heavy cream to brush the tops

Instructions
1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda in a
large mixing bowl.
3. Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or
pulse in a food processor. Cut the butter into the flour mixture until it becomes crumbly and
resembles peas.
4. Pour in 1 cup cold buttermilk. Stir just until the crumbs are thoroughly moistened. Add up to
1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet, but slightly sticky.
5. Roll or pat out on a lightly floured surface about 3/4-inch to 1-inch-thick. Cut into rounds using
a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough,
then lift the cookie cutter up. Re-roll any scraps and repeat.
6. Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy
cream.
7. Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed. (You can broil at the
end of baking to make the tops more golden brown, if desired.)
8. Brush with melted butter after removing from the oven. Serve immediately.
Notes
Whole fat or low fat buttermilk preferred, not fat free.
To make your own Buttermilk: To every one cup of whole milk add 1 Tbsp of white distilled
vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.

Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 3g |
Cholesterol: 6mg | Sodium: 570mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU |
Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg

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