Buttermilk Biscuits (Southern). After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.

Buttermilk Biscuits (Southern) These Classic Southern Buttermilk Biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy! Soft, fluffy, buttery, golden southern buttermilk biscuits! It's enough to bring a man to his knees.

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After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.

Alright, don't linger, let's task this buttermilk biscuits (southern) formula with 6 materials which are definitely easy to receive, and we have to process them at the very least through 10 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Buttermilk Biscuits (Southern):

Give 3 1/2 cup - WHITELILY self rising flour.
You need 1 tbsp - white sugar.
Require 1/2 cup of butter flavor shortening.
You need 1 1/2 cup cold buttermilk.
Need 1/2 cup of WHITELILY self rising flour for rolling and dusting.
Give 1/2 stick for melted butter for brushing.

Or so I use to hear growing up. I snagged my husband with the help of chocolate chip cookies so I can't. Southern Buttermilk Biscuits - Flaky, buttery and fluffy biscuits made with few ingredients and minimal prep time. But no good ol' circle-shaped Southern-style biscuits.

Buttermilk Biscuits (Southern) instructions:

Preheat oven to 450°F.
Using a bowl cut the shortening into the flour and sugar.
Make a well in the center and add the buttermilk.
Stir the flour and buttermilk together just until combined (use a spatula this mix is very sticky) scraping sides of bowl as you go.
Turn dough onto floured surface, dusting more flour on top and begin to spread out dough. Fold four times.
Roll out dough to one and a 1/4 inch thickness and use a three inch biscuit cutter.
Use small amount of shortening to grease your pan.
Arrange biscuits slightly apart from each other (I used the leftover dough to make a special biscuit).
Bake 10 minutes and take out of oven to brush with melted butter then bake an additional 4 to 5 minutes till golden brown.
Brush with additional butter right after they come out of the oven they are soooooooo good ENJOY 😍.

Buttermilk makes the difference in these easy Southern-style biscuits that are refrigerated I'm a Southern girl and these are the ultimate buttermilk biscuits. They're easy to make and, the best part. These Southern Buttermilk Biscuits are fluffy and flaky with a crispy upper and lower crust. The instructions are given for beginners. You will find that these are similar to a Hardee's or Bojangles.

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