I’ve lived in the south all my life, but until a year or so ago I tried many biscuit recipes and was never entirely happy with the results. I tried shortening, I tried butter and shortening, I tried using cake flour. They were all okay, but not the perfect, fluffy, flaky beautiful southern biscuits I wanted. And it always seemed like so much work to make homemade biscuits. And then…. success!
Perfect Southern Buttermilk Biscuit Recipe
Super simple ingredient list.
Start by mixing the dry ingredients in a large bowl. Add the cold butter and cut into small pepple-sized chunks with a pastry blender. Yes, you could use forks or whatever. But really, it’s SO much easier with a GOOD pastry blender. Like this: OXO Good Grips Dough Blender with Blades
Trust me on this– I used to have a crappy thin metal one, and it is just way more trouble that it’s worth. Back to the biscuits, it’s okay if you have a few bigger pieces of butter, but you want them to be small enough to get evenly distributed.
Make a well in the center of the dry mixture, and pour the buttermilk in.
Starting from the outside, gently pull the dry ingredients into the wet, and stir as little as possible to incorporate. You may need just a tad more buttermilk to incorporate most of the flour, but the mixture should be pretty pasty and it’s okay if there’s a little flour left at the bottom of the bowl.
Pour the dough onto a floured board and pat into a rough circle, incorporating any extra dry stuff from the bottom of the bowl. Roll to about 1 or 1 1/2 inches thickness.
Cut with a circle cutter or a glass. You should get 5-6 biscuits out of this amount of dough. To make use of all your dough, you’ll probably need to re-form it after cutting the first round, but the key is to handle it as little as possible. It’s even okay if the top isn’t perfectly smooth.
Place the biscuits into a greased cast iron skillet. Yes, you can use a regular baking sheet, but a skillet is ideal for the perfect amount of crunch on the bottom of the biscuit. It’s okay if they touch a little. I like to put them fairly close together.
Bake at 450 for about 15 minutes, or until golden. Look at that beauty. See those flaky layers? And that, ladies and gentlemen, is my definition of the perfect southern biscuit. Fluffy. Flaky. Golden. Moist. Delicious!
Here’s the full recipe: