Mamas Buttermilk Biscuits Southern Perfection Every Time

Recipe Introduction

Quick Hook

Ever crave that warm, buttery taste of the South? This Southern biscuit recipe will take you there! I love a homemade biscuit recipe that's easy to make and tastes like it came straight from Grandma's kitchen, ya know?

Brief Overview

Buttermilk biscuits are a Southern tradition, perfect for any meal. This flaky biscuit recipe is considered medium difficulty and takes around an hour to make.

This Best Southern biscuit recipe yields 8-10 buttery homemade biscuits .

Main Benefits

These homemade biscuits are more than just delicious. They're the ultimate comfort food. A easy biscuit recipe that's ideal for a weekend breakfast biscuits spread or a cozy dinner side.

This Southern Buttermilk Biscuits recipe is extra special because it captures that authentic Southern flavor.

Ingredients & Equipment

Alright, let's talk about what you need to whip up these Mama's Buttermilk Biscuits . It's all pretty straightforward, promise! We're going for that ultimate flaky biscuit recipe , so quality is key here.

I messed up a few batches using cheap butter. Honestly, never again!

Main Players

• All-purpose flour: 2 1/2 cups (315g) . Just regular all-purpose will do.
• Baking powder: 1 tablespoon (12g) .
• Baking soda: 1 teaspoon (6g) .
• Salt: 1 teaspoon (6g) .
• Unsalted butter: 1/2 cup (1 stick, 113g) , very cold and cubed. This is non-negotiable. Get the good stuff!
• Cold buttermilk: 1 cup (240ml) .
• Melted butter: 2 tablespoons (30ml) , for brushing (optional).

The Southern Buttermilk Biscuits need to use cold butter and buttermilk. This helps to create those layers of buttery goodness.

It really does! My first attempt? I didn’t use cold enough butter. It was a total disaster!

Seasoning Sensations

This easy biscuit recipe is all about simple flavors.

• Essential combo: Baking powder, baking soda, and salt. These guys are the leavening dream team, creating the light, airy texture we want in our best southern biscuit recipe .
• Flavor enhancer: Cold butter adds a richness you just can't beat.
• Quick sub: If you don't have buttermilk, use milk and vinegar. Mix 1 tablespoon vinegar with milk to reach 1 cup . Let it sit for 5 minutes .

Tool Time

You don't need a fancy kitchen to nail this homemade biscuits recipe .

• Large mixing bowl
• Pastry cutter or food processor
• Rolling pin or just your hands will do
• Biscuit cutter or a sharp knife
• Baking sheet
• Parchment paper for easy clean up.

You know, when I first started making these buttermilk biscuits , I didn't have a pastry cutter. A fork worked just fine! You can also use a sharp knife, and cut square breakfast biscuits for less waste.

Don’t sweat it if you’re missing something! Let's get baking those Buttery homemade biscuits .

Alright, let's talk Mama's Buttermilk Biscuits ! We're diving headfirst into the world of Southern Buttermilk Biscuits . Honestly, is there anything more comforting than a warm, buttery homemade biscuit , straight from the oven? I'm talking about those Breakfast biscuits that just melt in your mouth.

You know?

The Secret Weapon: Mise en Place

Essential mise en place . It sounds fancy, right? But it just means getting organized. Measure out all your ingredients before you start.

Chop that butter into cubes. Seriously, do it. It'll save you so much time and stress. Trust me, I've been there, scrambling for baking powder with a toddler hanging off my leg.

Not fun!

For time saving organization tips , I like to use small bowls for each ingredient. It's like having my own little baking squad, ready to go.

Safety reminders (if applicable) : If you're using a food processor, be careful with those blades. They're sharp!

Let's Get Baking: step-by-step

This easy biscuit recipe is almost foolproof. Just follow these steps, and you'll have the Best Southern biscuit recipe in no time! I promise!

1. Preheat: Crank that oven to 450° F ( 232° C) . Line a baking sheet with parchment paper.
2. Dry Mix: Whisk together 2 1/2 cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a big bowl.
3. Cut in Butter: Cut in 1/2 cup (1 stick) cold butter until it looks like coarse crumbs. You want to see bits of butter.
4. Add Buttermilk: Gently stir in 1 cup cold buttermilk until just combined. Don't overmix! Shaggy is good here.
5. Fold & Chill: Pat the dough into a rectangle. Fold it like a letter. Do this 2-3 times . Wrap it up and chill for 30 minutes .
6. Cut & Bake: Roll (or pat) to 3/4 inch thickness. Cut out those biscuits. Bake for 15- 20 minutes , until golden.

My Secret Weapons: Pro Tips

Keep it cold, people! Seriously, cold butter is the key to a flaky biscuit recipe . Also, don't overmix ! Overmixing makes tough biscuits.

Common mistakes to avoid : Twisting the biscuit cutter. This seals the edges and prevents rising. Cut straight down.

make-ahead options (if applicable): You can prep the dough and chill it overnight for Breakfast biscuits . It's a real game changer! Honestly, these Homemade Biscuits are a winner, every time.

A Southern biscuit recipe is not complete if you dont have your Mama's recipie for some Southern Buttermilk Biscuits .

Recipe Notes for the Best Southern Biscuit Recipe

Okay, so you're about to embark on your Southern biscuit recipe adventure! Before you dive headfirst into flour and buttermilk, let's chat about some stuff that'll make your Buttermilk Biscuits even better .

These are my tried and-true tips, things I've learned from my own fair share of biscuit fails and triumphs. Trust me, I've been there!

How to Serve those Gorgeous Biscuits

Presentation is key, even with something as humble as a biscuit. Plating your Homemade Biscuits Recipe right can really elevate the whole experience.

Think about this: warm Breakfast biscuits piled high in a basket, draped with a cute tea towel. You know, something out of a movie.

Or maybe split them open and load them up with crispy fried chicken, a dollop of honey mustard, and some crunchy coleslaw? Honestly , it's a game changer.

Don't forget drinks! Sweet tea is the classic Southern choice, of course. Coffee works wonders too. If you want to get fancy, a mimosa adds a touch of brunch time elegance.

Storing Your Flaky Biscuit Recipe Like a Pro

So you've got leftover Buttery homemade biscuits . First of all, congrats! That's rare in my house. But if you do , here's what to do.

For short term storage (like a day or two), keep them in an airtight container at room temperature. They'll stay soft and delicious.

If you want to keep it longer, put them in the fridge. They'll last for about a week. I like to warm them up a bit when ready.

Want to freeze them? Totally doable! Let the biscuits cool completely, then wrap them individually in plastic wrap and place them in a freezer bag.

They'll keep for up to 2 months. Reheat them in the oven, around 350° F ( 175° C) , until warmed through.

Easy Biscuit Recipe Variations

Feeling adventurous? Let's tweak this Southern Buttermilk Biscuits recipe!

For a healthier spin, try using whole wheat flour instead of all-purpose. It'll give them a nuttier flavour and added fiber.

Or, if you are trying to go for something different, substitute plain yogurt for buttermilk; it has the same tang as buttermilk.

It's a simple swap that adds a bit more protein.

Want a seasonal twist? In the fall, add a tablespoon of pumpkin pie spice to the dry ingredients. In the summer, toss in some fresh blueberries or chopped strawberries.

A Few Facts about Homemade Biscuits

Biscuits aren't just tasty; they're packed with energy. Each one provides a good source of carbohydrates to fuel your day.

If you use whole wheat flour, you'll get extra fiber, which is great for digestion. Biscuits also have some protein from the buttermilk and a bit of calcium, too.

It's not exactly a health food, but it's a comforting treat that can be part of a balanced diet.

Bottom line: Don't be intimidated. This Homemade Buttermilk Biscuits recipe is totally doable, even if you're not a seasoned baker.

So go ahead, give it a whirl! You'll be amazed at how easy it is to create Mama's Buttermilk Biscuits: Southern Perfection Every Time .

Frequently Asked Questions

Why are my southern biscuits recipe so tough? I wanted them light as a feather!

Tough biscuits are usually a sign of overmixing the dough. When you overmix, you develop too much gluten, leading to a dense, chewy texture. Remember, like a Southern gentleman, be gentle! Mix the buttermilk into the dry ingredients just until combined and avoid excessive kneading.

Can I make these Mama's Buttermilk Biscuits ahead of time?

Absolutely! You can prepare the dough up to the point of cutting out the biscuits. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you're ready to bake, simply cut out the biscuits and bake as directed.

You can also freeze the cut biscuits (unbaked) on a baking sheet, then transfer them to a freezer bag for longer storage. Add a few minutes to the baking time when baking from frozen.

My butter keeps melting when I try to cut it in. Any tips for keeping it cold for this southern biscuit recipe?

Keeping the butter cold is absolutely crucial for flaky biscuits! Before you start, pop your flour in the freezer for 30 minutes too. Cut the butter into small cubes and then place them back in the fridge or freezer for about 10-15 minutes before you start mixing.

Work quickly, and if your hands tend to be warm, try using a pastry cutter or even pulsing the butter and dry ingredients in a food processor. The colder the butter, the better!

What can I serve with these Southern biscuits? Are there any variations I can try?

The possibilities are endless! For a classic Southern breakfast, serve them with sausage gravy, scrambled eggs, and crispy bacon. They're also delicious with fried chicken, pulled pork, or simply slathered with butter and jam, like Scarlett O'Hara's favorite snack.

For variations, try adding shredded cheddar cheese, herbs, or even a touch of sugar for a sweeter biscuit. Or you can add 1/2 cup of cheddar cheese to the dry ingredients to make them cheesy.

Can I use something other than buttermilk? I don't always have it on hand.

No buttermilk, no problem! You can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with whole milk to reach 1 cup. Let it stand for 5 minutes to curdle slightly before using.

Sour cream or plain yogurt, thinned with a bit of milk, can also work in a pinch.

How can I ensure my biscuits rise nice and tall? They always seem a bit flat.

A few things can help with the rise. Firstly, make sure your baking powder and baking soda are fresh. Secondly, avoid twisting the biscuit cutter when cutting out the biscuits; press straight down. Placing the biscuits close together on the baking sheet also encourages them to rise upward.

Finally, baking at a high temperature (450°F/232°C) gives them a good initial boost, so check your oven is running accurately.