Homemade Buttermilk Biscuits Recipe

These homemade buttermilk biscuits are pure indulgence...

My mom's southern homemade buttermilk biscuits recipe is everything perfect buttermilk biscuits should be...flaky, rich, and tender. What they aren't is difficult or time-consuming to make, since this pull-apart buttermilk biscuits method requires no biscuit cutter or messy scraps! Thanks to my mom for our delectable southern breakfasts, when she made homemade buttermilk biscuits most every weekend - what a wonderful gift!

Please view the video for tips and techniques with this recipe!

Prep Time: 15 minutes Yield: 12 biscuits

Supplies Needed:

• parchment paper

  Chef Paula's Tip: Not wax paper - it is too thin.

• large shallow mixing bowl - I use this shallow metal bowl, it makes incorporating the shortening into the flour a breeze!

• pastry cutter - I love this one for its high quality and great value

  
  

INGREDIENTS:

• 2 1/4 cup all purpose unbleached flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt (adjust for taste, you may prefer less salt)

• 1 teaspoon granulated sugar

• 1/3 cup all vegetable shortening, cut into smaller pieces

• 1 cup full fat buttermilk

  Chef Paula's Tip: In lieu of buttermilk, substitute 1 cup of whole milk, remove 2 tablespoons of the milk, then stir in 2 tablespoons of white vinegar to the milk before using. You can also substitute 1/2 heavy cream plus 1/2 cup water (remove 2 tablespoons of the water) and 2 tablespoons white vinegar.

  
  

• Melted butter for brushing the biscuits before and after baking.

DIRECTIONS:

1. Preheat the oven to 450 degrees.

2. In large mixing bowl, add the flour, baking powder, baking soda, salt, and sugar, stirring and sifting with a fork.

3. Add the shortening to the dry ingredients. Cut the shortening in with your preferred method.

   Chef Paula's tip: I prefer using the fork method, pressing the shortening down and sideways into the flour until the mixture resembles course corn meal.

4. Make a well in the center of the ingredients, and add the buttermilk, stirring just until incorporated.

5. On a large sheet of lightly floured parchment paper, turn out the buttermilk biscuit dough. Knead the dough slightly, until dough is spongy to the touch.

6. On the parchment paper, shape the homemade buttermilk biscuits dough into a rectangle using your hands and a rolling pin if needed.

7. Using a pastry cutter, cut the dough into 12 squares: 3 rows across the top and 4 on the sides. Brush any loose crumbs off of the parchment.

   Chef Paula's Tip: Cut straight down. Do not run the cutting blade through the dough. This allows the dough to rise properly.

8. Place parchment paper with the homemade buttermilk biscuits onto a baking sheet. Brush with melted butter, bake for approximately 15 minutes.

9. Remove the homemade buttermilk biscuits from the oven and place on a wire rack. Brush again with melted butter.

Buttermilk Biscuit Dough ready for oven!

Biscuits fresh from the oven.

9. Let the homemade buttermilk biscuits cool slightly, then pull apart the biscuits and enjoy!

   
   
   
   

   

   Homemade southern buttermilk biscuits - tender, rich, flaky.