Southern Buttermilk Biscuits are a beloved staple of Southern cuisine, known for their fluffy texture, buttery flavor, and golden-brown crust. These biscuits have become an iconic part of breakfasts, brunches, and Southern comfort food. With their simple yet satisfying ingredients and a touch of Southern culinary magic, Southern Buttermilk Biscuits are a testament to the art of biscuit-making and the rich culinary heritage of the South.

The history of Southern Buttermilk Biscuits can be traced back to early American settlers who brought their biscuit-making traditions from England and adapted them to the available ingredients in the Southern United States. The combination of European baking techniques and the unique climate and resources of the South gave rise to a distinct style of biscuits.

Buttermilk, a key ingredient in these biscuits, was traditionally a byproduct of churning butter. Its tangy and creamy qualities make it an ideal ingredient for creating tender and flavorful biscuits.

Southern Buttermilk Biscuits were particularly popular in the South due to the abundance of soft wheat, a variety of wheat with lower protein content that yields tender baked goods. The combination of buttermilk, soft wheat flour, and a technique known as “biscuit cutting” allowed cooks to create biscuits with a light and airy texture.

Over time, Southern cooks perfected the art of biscuit-making, passing down their recipes and techniques through generations. Southern Buttermilk Biscuits became a symbol of Southern hospitality, often served alongside hearty meals, smothered with gravy, or enjoyed as a standalone delight.

PREP/TOTAL TIME: 30 MIN.

MAKES: 9 BISCUITS

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup buttermilk, cold

INSTRUCTIONS

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Add the cold and cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be evenly distributed throughout the flour.
4. Make a well in the center of the mixture and pour in the cold buttermilk.
5. Stir the mixture with a wooden spoon or rubber spatula until the dough begins to come together. Be careful not to overmix; a slightly shaggy and lumpy dough is desirable.
6. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together into a cohesive ball.
7. Pat the dough into a rectangle or circle, about 1/2 to 3/4 inch thick. Avoid overworking the dough, as it can result in tough biscuits.
8. Using a biscuit cutter or a round cookie cutter, cut out the biscuits from the dough. Press straight down without twisting the cutter to ensure even rising.
9. Place the cut biscuits on the prepared baking sheet, leaving a small gap between them for expansion.
10. Gather any scraps of dough, gently knead them together, and repeat the cutting process until all the dough is used.
11. Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
12. Remove the biscuits from the oven and let them cool slightly on a wire rack before serving.

NOTES:

• For extra golden tops, brush the biscuits with melted butter before baking.
• Southern Buttermilk Biscuits are a testament to the art of biscuit-making and the rich culinary heritage of the South. With their fluffy texture, buttery flavor, and golden-brown crust, these biscuits have become an iconic part of Southern cuisine. Whether enjoyed as a delightful breakfast treat, a comforting side for hearty meals, or as the base for sandwiches, Southern Buttermilk Biscuits are sure to please. Embrace the Southern tradition of biscuit-making and savor the taste of these tender and delicious delights.