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"go To" Southern Buttermilk Biscuits

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“After toying with several biscuit recipes, this is the closest to what I grew up with in Nashville. Not quite Miss Carol's, but they're good!”
READY IN:
25mins
SERVES:
12
YIELD:
12 Biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven to 450* Farenheit.
  2. While oven is warming, mix flour with baking powder and salt. Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
  3. Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
  4. Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again. Repeat 4 times.
  5. Using a biscuit cutter or a drinking glass, cut rounds that are about 3" in diameter.
  6. Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
  7. Bake for 14-16 minutes, until tops are golden brown.
  8. If desired, brush with melted butter before serving.
  9. Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.

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