As part of our Southern Kitchen Bucket List series, I’m sharing my go-to family recipe for made-from-scratch, tender + flaky, Southern Buttermilk Biscuits. This is a deep rooted recipe from rural Kentucky that has become our go-to in the kitchen.
It’s no secret that I love a good Buttermilk Biscuit. I’ll take it just about any way, but my preferred is hot from the oven and slathered in fresh butter. I learned my fondness for biscuits from my stepmom, who shared with me her own made-from-scratch family recipe from growing up.
Now there are a few things that contribute to having the best biscuits around and they make all the difference in the world so stick with me here. First, use only the finest of ingredients, which for me means ONLY White Lily Flour. This Southern flour will give you the silkiest, most tender biscuits around and is a must-have ingredient for trying your hand at this recipe. Second, I use lard in my biscuits and it’s important to keep it refrigerated and cold. Using cold ingredients will help to give you the flakiness in your biscuit (same with pie crust) that is so coveted in a biscuit, the same reason this recipe notes cold butter + lard several times.
Last, try not to handle your dough too much. This helps to keep it cold (again) but also it prevents you from over-working your dough. When punching out your biscuits with your biscuit cutter or tin can, remember to punch straight down and not twist for best results. Twisting will seal off the edges of the dough and prevent some of the separation and height that you desire. All in all, you’ll really need to make a few batches of biscuits to get the hang of truly mastering biscuit making but in my opinion that sounds all right to me.
Southern Kitchen Bucket List : Buttermilk Biscuits.
The perfect flaky + tender Southern Buttermilk Biscuit recipe.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6 large biscuits 1x
- Category: Breakfast
- 2 cups all-purpose flour (White Lily)
- 1/4 teaspoon baking soda
- 1 TBSP baking powder
- 1 1/4 teaspoon kosher salt
- 6 TBSP lard (very cold)
- 1 cup buttermilk (very cold)
- Melted butter for brushing on hot biscuits
Preheat oven to 375 degrees. Whisk together dry ingredients. Add cold lard and cut into flour using a pastry cutter until it resembles coarse crumbs.
Make a well in the center of the flour mixture and add all the buttermilk. Stir just enough to combine. Dough will be wet and sticky. Turn the dough onto a lightly floured surface, with floured hands gently pat out a disc about 1/2″ thick (never use a rolling pin).
Add a tiny bit of flour over the top and fold dough over gently. Pat down then fold in opposite direction, gently patting down. Do about 5 times but do not knead dough. On last fold, pat out dough to about 1″ thick disc. Cut biscuits with sharp edge biscuit cutter, can or glass (never twist).
Place in a lightly oiled pan close together (I like a cast iron skillet). As soon as you put them in the oven immediately turn up the heat to 450 degrees. Bake 10-12 minutes until golden brown. Do not open oven door at least until half way through the baking time. Brush with hot, melted butter and enjoy!
If you happened to make our Homemade Butter recipe to go along with your biscuits, you’re in luck and will have the tastiest breakfast around. And, you could have used the buttermilk leftover from the butter recipe to make your biscuits as well.
Enjoy! The secret to biscuits is watching, learning and practicing. It takes a while to perfect, so you might have many biscuit tastings ahead of you but once you get the mixture and combination right, you’ll always know how to make the biscuits you grew up loving. A little trial and error goes a long way.
Love to know your family secret to making the perfect biscuit! Check out more Southern Kitchen Bucket List recipes here.
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