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southern buttermilk biscuits

(5 ratings)
Blue Ribbon Recipe by
Janet Crow
Quinwood, WV

My grandmother taught me how to make these Southern buttermilk biscuits way before I was even a teenager. This is the only recipe I have ever used, and they are always a hit.

Blue Ribbon Recipe

These Southern buttermilk biscuits are old-fashioned and easy to make. They are fluffy and soft inside. Outside they're golden brown with crunchy edges. Using lard adds a savory flavor to them. By rolling them in your hands and placing them in the skillet, you save on preparation time. Enjoy with a smear of butter and jam or on their own alongside bacon and eggs. They'll a delicious for an egg and cheese sandwich too.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 5 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For southern buttermilk biscuits

  • 3 c
    self-rising flour
  • 1/2 c
  • pinch
  • 3/4 c
    buttermilk, possibly more
  • 2 Tbsp
    melted butter

How To Make southern buttermilk biscuits

  • Lard, flour, a pinch of sugar, and buttermilk turned into dough.
    Cut lard into flour using a pastry blender or two forks, and add a pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over-knead as this will lend a tough biscuit).
  • Biscuits formed and in a cast iron skillet.
    With floured hands pinch off a bit of the dough and roll it into a ball. Lightly flatten it in a greased iron skillet or pan.
  • Baking the Southern buttermilk biscuits.
    Bake in a preheated 425 F degree oven for 15-18 minutes.
  • Brushing the baked biscuits with melted butter.
    Brush with melted butter when removed from the oven.

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