" Finally Got It! " Southern (Un) Buttermilk Biscuits

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“Biscuits have always eluded me. Short of an overnight in a fabulous bed and breakfast, or an old southern Ma Mae cooking for me, I have, regrettably, been unable to make a delectable biscuit. Until now. No more hockey pucks or withering masses... a flaky, tender, and flavorful pastry awaits you. Tweaking and combining all the "close" attempts and near misses until I got it, I finally have reached biscuit bliss!”
8 biscuits

Ingredients Nutrition


  1. Combine all dry ingredients. Whisk to ensure all are fully incorporated.
  2. In a separate bowl, combine milk and vinegar, stir, and let sit at least 5 minutes. (Buttermilk is too viscous and has too high of a fat content. This combination works better from a consistency standpoint and sacrifices negligible taste).
  3. Cut in shortening and combine, but leave some small lumps.
  4. Stir in milk mixture, one third at a time, until fully incorporated and a solid, sticky mixture is present. Transfer to workspace and kneed mixture adding flour as necessary until the mixture is "just" not sticky.
  5. Roll out approx 5/8" thick and cut into 2 1/2" biscuits.
  6. Transfer to greased baking sheet and bake 15 minutes at 450.
  7. After 15 minutes (or until slightly browned) generously brush butter on tops and bake an additional two minutes. Before removing from oven allow to slightly cool, then serve warm!

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