17 March, 2020
Southern Homemade Buttermilk Biscuits – Large and Flaky!
Do you like large, flaky biscuits? I do! This southern homemade buttermilk biscuits recipe is sure to satisfy a hungry family. My family likes them with gravy.
I make a homemade southern style sausage and gravy for our special family breakfasts on the weekends and these biscuits go very well with that dish. You could also serve them for dinner with Chicken a la King. Or, like my kid’s favorite, just eat them with honey or butter and jelly!
You will get at least a good dozen if not a few more out of this recipe. I just made them and got 16, but the last time I made them I got 13. I probably made them a little bigger the last time.
Southern Homemade Buttermilk Biscuits
- 4 cups of bread flour or all-purpose (see tips below)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks or 1 cup unsalted butter – frozen
- 2 cups buttermilk
- Put butter in the freezer. It should be in there at least 30 minutes if not longer. Just make sure it is VERY cold.
- Preheat oven to 400 degrees.
- In a large mixing bowl, sift together flour, baking powder, baking soda and salt.
- With a hand grater, quickly grate frozen butter into flour mixture. The quicker the better so that that butter doesn’t melt from the heat from your hands.
- Stir butter into flour mixture to combine.
- Pour in buttermilk and with a large spoon stir till it is just forming large balls of dough. Do not over mix.
- On a lightly floured cutting board, put half of your dough. With your hands, shape into a rectangle.
- Take one side of the rectangle and fold it to the middle of the dough. This is one fold. Now take the other side and fold it over the rest of the dough. This is fold number two. Press down with palms making the dough into another rectangle. Repeat these step till you have done eight folds.
- After the folds are finished, with the palm of your hand, press the dough out to about 1 inch thick.
- Cut out 6 biscuits with a 3-inch biscuit cutter.
- Put biscuits into a large 10-inch cast iron skillets,so that that sides are touching.
- Repeat with the other half of the dough.
- Bake in a preheated 400 degree oven for 15 – 20 minutes or till biscuits are golden brown.
Steps In Pictures
- I have used both all-purpose flour and bread flour for these biscuits. Both turn out fine, but I think the bread flour makes them a little softer. If you don’t have bread flour, feel free to use all-purpose.
- No buttermilk on hand? In a measuring cup put either 1 tablespoon of vinegar or the juice of one lemon then add enough regular milk to measure one cup and stir. For this recipe, you will need to double that. Let the milk set for at least 10 minutes, then use in recipes that call for buttermilk.A
- If you do not have unsalted butter, use regular butter but omit the salt.
- Instead of a cast iron skillet, you can use round cake pans. Just make sure the biscuits are touching.
- I really like my biscuit cutters. They are Progressive Prepworks brand. They have two sides to them, a smooth side which I used for these biscuits or a fancier side that can be used for biscuits or cut out cookies.
If you have any questions, comments or suggests, I would love to hear them! You can put them in the comment section below.
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