The Best Buttermilk Biscuits, Thank You Southern Living

There are some things in life that go hand in hand. Making Homemade Biscuits and me making them, are not two of them. LOL, for the life of me I could not make a good homemade biscuit. I could though make you an outstanding hockey puck!!! But that wouldn't be very good for breakfast. Well thanks to Southern Living's recipe for The Best Buttermilk Biscuits, I can NOW MAKE HOMEMADE BISCUIT'S!! Yeah me... I should of know it was going to take a recipe that used real butter LOL. I have made these biscuits twice now and they have turned out awesome both times. Golden brown on top and cottoney soft in the middle, just like a biscuit should be. I know everyone is probably thinking homemade biscuits are easy to make so this isnt a big deal, well it was never easy for me. This was one battle that I could never conquer and now I have won. So it's a pretty big deal for me. Everyone who can make homemade biscuits I have to say hats off to you!!!

I still have not found a recipe using crisco or lard that I can perfect, so I am definitly sticking with this recipe. I served my homemade biscuits with on of my childhood favorites, Southern Chocolate Gravy. Ummm homemade biscuits bathed in a bowl of chocolaty goodness, you should give it a try. Click on the link above for the recipe. It may sound bad, but believe me it isnt!!!! Also I am a bit late on posting my May Menu. I was really busy this past week on a little unexpected surprise that happend to me, so I didnt have time to post it yet. I will post my May Menu and my surprise in a couple days. I wont have access until Monday so I cannot post it until then.


These are the ingredients you will need:
Self Rising Flour, Buttermilk, 1/2 cup butter and melted butter for the top of the biscuits. (If you do not have self rising flour, you can make your own using all purpose flour. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH Cup of all purpose flour.

* If you do not have buttermilk, you can make your own using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.


I did not have self rising flour on hand so I made my own.


Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. I just cut them into tablespoon sizes.


Sprinkle butter slices over flour in a large bowl. Toss butter with flour.


Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. I found it to be a lot easier using my hands to incorporate the butter.


Cover the flour and butter mixture and chill 10 minutes. While the mixture is chilling you can prepare the buttermilk if you do not have any on hand.



add the vinegar or lemon juice to 1 cup milk and let stand about 5 minutes to sour the milk. Real buttermilk is the best, but if you catch yourself in pinch there is nothing wrong with substituting. It really depends on how much you want homemade biscuits and how you dont want to get into the car and go to the store to get buttermilk. You cannot tell the difference at all.



Remove dry ingredients from the refrigerator and add buttermilk, stirring just until dry ingredients are moistened.



just like this


Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.)


Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).


Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Press the biscuit cutter or glass into the dough (do not twist the cutter or glass) and lift.


I like my biscuits really high so if you want big biscuits make the dough thicker.


and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) I used my 9 x 13 inch glass baking dish because I know they wont burn on the bottom using my glass pan. I decreased the temp slightly since it was a glass pan. Bake at 450° for 13 to 15 minutes or until lightly browned.


Bake at 450° for 13 to 15 minutes or until lightly browned.


Remove from oven; brush with 2 Tbsp. melted butter.

Look how golden brown and pretty they turned out!


umm here is the inside

Southern Livings
Best Buttermilk Biscuits

1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Prep: 20 min., Chill: 10 min., Bake: 13 - 15 min.


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