Southern Style Buttermilk Biscuits
My Southern Style Buttermilk Biscuits recipe gives you tall, flaky, ridiculously easy southern style buttermilk biscuits that take less than 15 minutes to throw together.
Do you like southern food? Yeah right! Who doesn’t? And the one thing everyone wants is a good southern buttermilk biscuit recipe. Sweet, savory, as a sandwich, with jam or under a heaping pile of sausage gravy, southern style biscuits are just plain lovely!
Oh my goodness y’all – this month is over…can you believe it? Already this year has gone by to fast! It’s damn near the holiday season...and let me tell y’all Miss Emma is growing to fast too! We are 2 months away from turning 15. 15!
I swear yesterday she was only 3-years old…a pigtail wearing, sweetness fill, grubby fingered little sweetheart. TODAY, today she is a hormonal, moody, ball of emotion and attitude that wants to dress like a 20-something bar hopper! Oh Lordy, these teen years are going to be the death of one of us, if not both of us! Let me just say, the terrible twos ain’t got nothin’ on the teen years!
The reason I am sharing this is this morning was a morning that I will not soon forget! It’s 6AM and I wake up to my bedroom wall thumping; yes, thumping and the blaring sound of today’s greatest hits.
My 1st reaction: confusion. Surely something had to be wrong; my child knows better than this…I was wrong.
My 2nd reaction: panic. My neighbors…this is not going to go over well; especially since they already dislike our barking dogs…and at 5AM. Crap!
My 3rd reaction: Stop it, STOP IT NOW!
This is where I fly out of bed, throw on my robe and run into Emma’s room, which she isn’t even in. Yep, she is in her bathroom getting “ready” for her day. I turn down the music and go to the bathroom and the only thing that could come out of my mouth was “what are you thinking?’
Now, I love my child and I pride myself on her ability to speak her opinionated, out-spoken and independent mind. I truly love to believe that I am raising a strong willed woman. However, on occasion that strong will and opinion overrule her thought process and she uses it on me, her mother. I explain this because as I question her logic, my dear sweet Miss Emma turns sweetly around, her eyes narrow and the ultimate look of disdain comes across her face and with a sickeningly slick tongue she replies “what? Some of us actually get up in the morning…” This my friends is what truly pushed me over the edge. Mind you she is a Scorpio (they tend to be mean) and I know this but seriously y’all, I could have choked her. I personally believe I exercised excellent self control, after all she has lived to see another day. Her belongs on the other hand....well someday she will get them back and this afternoon when she naps after cheer practice, we will see how she likes the blasting of mom’s favorite music keeping her awake….it was not the greatest morning and this afternoon looks bleak too. Ha ha ha!
So with this morning’s drama I wasn’t able to make breakfast and I LOVE breakfast. Thank goodness I have some of my Southern Buttermilk Biscuits left from this weekend. I absolutely love this recipe. My Grandma grew up on a farm and this was a recipe she made often. A quick heat in the microwave, a dab of butter and a smear of my 4-Ingredient No Canning Equipment Homemade Blueberry Jam and out the door I go! Delicious
Chill buttermilk and melt butter
Combine dry ingredients, then add wet.
Cut biscuits using Baker’s Secret Biscuit Cutter Set
Bake on your Nordic Ware Aluminum Baker’s Half Sheet
- 1 cup cold buttermilk
- 9 Tbsp butter, divided
- 2 cups all purpose flour, more for counter surface
- 1 Tbsp sugar
- ½ tsp baking soda
- 2 tsp baking powder
- ¾ tsp salt
- Preheat oven to 450°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
- Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
- Place butter in a microwave safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- After buttermilk has been chilled in freezer for 10 minutes, combine it with 8 Tbsp of the melted butter; stir with a fork until butter forms small clumps. (It won’t look smooth and that’s ok!)
- Add buttermilk mixture to dry ingredients and stir until all flour is incorporated and batter pulls away from sides of bowl.
- Generously flour a work surface; dump biscuit dough onto prepared work surface and turn to coat all surfaces with flour; knead on counter 5-6 times (about 30 seconds).
- Flip over on work surface to coat with flour and pat into a 6-inch square that’s about 2-inches thick.
- Cut four biscuits with a 2 1/2-inch biscuit cutter.
- Knead scraps a few times till they hold together, then pat into a small rectangle and cut more biscuits.
- Transfer biscuits to sheet pan, spacing about 1 1/2 inches apart.
- Place in oven and bake until tops are golden brown and crisp, 14 to 17 minutes.
- Use remaining tablespoon of butter to brush tops of hot biscuits.