Buttermilk Biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Add buttermilk; stir just until the dough clings together. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.

The instructions below are precise for a reason and should be followed as written. Generously brush the tops of biscuits with buttermilk. But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. You can cook Buttermilk Biscuits using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Buttermilk Biscuits

Prepare 3 cups of White Lily self-rising Flour.
It's 1/2 cup of Crisco shortening.
Prepare 1 tbsp of baking powder.
You need 3/4 cup of buttermilk.
You need 1/2 stick of butter (melted).

Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher.

Buttermilk Biscuits instructions

Preheat oven to 500 degrees.
In large mixing bowl sift flour with baking powder. Cut in the shortening and work in with hands until you have beads of flour mixture..
Add buttermilk into flour mixture. Stir with wooden spoon until all flour is wet. Again work with hands to until dough is ready to pour out and cut..
Place dough on floured surface and either press out or roll with rolling pin to about 3/4 inch tall. Cut with biscuit cutter and place on greased cookie sheet. Place biscuits next to each other for maximum rise..
I allow biscuits to rest for 5-10 minutes prior to popping in oven. Bake for 15 minutes until golden brown..
When you first pull out of oven brush with melted butter. Enjoy..
I know some will ask why use self-rising flour and then add baking powder. I have found through testing that this recipe gives maximum rise and tenderness to the biscuits. You may find through your own trial and error that you prefer less rise and/or a more firm biscuit..

This is my go-to biscuit recipe for biscuits and gravy! It can be easily made by pulsing the cubed butter into the flour using a food processor, then adding just enough buttermilk for a nice moist dough (also pulsed in using the food processor). Be sure to use parchment paper when baking. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.