Southern Buttermilk Biscuits Made The Old Fashioned Way + secrets to making them tall and fluffy!

Southern Buttermilk Biscuits Made The Old Fashioned Way + secrets to making them tall and fluffy!

Took off a day of cooking for my birthday yesterday. I had a wonderful day!!! My family splurged on me and made me feel very special.  This morning I had two of my grandsons with me so I made Southern Buttermilk Biscuits to go with some Pear Honey that I had made some time back!

These biscuits are tall and fluffy and have every bit of the Old Fashioned Southern taste you want in a biscuit. I like a biscuit that when you pull it apart there is enough biscuit to spread plenty of butter and jelly on it. And they make a great sausage and biscuit combo too. Don't forget to layer sausage gravy over these biscuits when you are looking for a yummy breakfast.

The secret to fluffy and delicious biscuits is not to handle the dough too much. Instead of kneading the dough, fold the dough 5 or 6 times with one hand, while the other hand, is hold it into a round shape. Another secret is not to use a rolling pin. Just a soft pat of the hand is all you need to pat the dough down into a 1-inch thick round and when cutting the dough with the cutter do not twist the the cutter, just push down and lift up.

Enjoy these biscuits with Fried Chicken, Hamburger Steak, and my favorite Chicken Fried Steak!

Southern Buttermilk Biscuits

Ingredients

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening or butter, cold
  • 1 3/4 cups buttermilk, cold
  • 4 tablespoons, butter, melted
Read the whole recipe on Cooking with K