Southern Style Buttermilk Biscuits. 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. Fluffy Southern Buttermilk Biscuits, served with a rich sausage gravy or topped with eggs, bacon, country ham or jam are a staple in the South. The smell of them baking is only eclipsed by the first heavenly bite.

If you gathered any number of Southern cooks together, none of them would make their biscuits exactly the same way. Each cook would have their own favorite techniques and tricks to. This is a classic recipe for Southern buttermilk biscuits. You can have Southern Style Buttermilk Biscuits using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of Southern Style Buttermilk Biscuits

Prepare 1/2 cup of Cold Butter.
It's 2 1/4 cup of Self Rising Flour.
It's 1 1/4 cup of Buttermilk.
You need 2 tbsp of Melted Butter.

The biscuits are made with shortening and butter, along with buttermilk and other ingredients. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. The key is in how much you handle the dough. Knead and roll gently and as little as possible.

Southern Style Buttermilk Biscuits step by step

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes..
Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed..
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper).
Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.).
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter..

In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Learn the secrets of making southern-style buttermilk biscuits that bake up tall, fluffy, and light as a cloud. I thought it was about time it was updated. So, I've added a video and answers to some frequently asked questions.