Here’s my recipe for Southern Bacon Gravy (for biscuits).
They are also fantastic smothered in thick, homemade gravy. These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). The finished biscuits should come out of the oven, with some nice height and soft layers! You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.īrush melted butter over the tops of the biscuits when done. Put the biscuits close together (just so they are ALMOST touching). Time To Bake These Southern Buttermilk BiscuitsĬarefully place the biscuit dough rounds onto a parchment paper lined baking sheet. If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough. Try not to twist the edges of the dough when you cut. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Use your hands to flatten down the dough until the dough is about 1-1½ inches thick.
until I had “turned” the dough over on itself 6 times (this helps to create “layers”).
I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. Once dough is a rectangle shape, fold the dough over onto itself 6 times. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle. Turn the dough out onto a flour covered work surface. The dough will be a bit sticky… don’t worry about it! Add cold buttermilk, then stir the mixture together until fully combined. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs). Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. It’s easy when butter is frozen! Add the butter to the dry ingredients. I used a cheese grater to grate the frozen butter.
Biscuits recipe southern how to#
Trust me on this! So here’s HOW you make these: How To Make Southern Buttermilk Biscuitsįirst (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt. You want to cut the biscuits with the dough about 1-1½ inches thick. Tip #2 is to not pat the dough down too thin. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful). Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE A Couple Of TIPS: Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”. To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before. I love a good biscuit, especially if it’s Southern Buttermilk Biscuits! I grew up eating homemade biscuits because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!). You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!
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