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Southern Buttermilk Biscuits
Light, fluffy, and buttery,
Southern Buttermilk Biscuits
are a classic for a reason! Skip the canned stuff — homemade biscuits are surprisingly easy to make and so much more delicious!
Course
Breakfast, Side Dish
Cuisine
American
Keyword
biscuit, biscuits, bread, homemade biscuits, southern biscuits
Prep Time
25
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Biscuits
Calories
363
kcal
Author
Stacey aka the Soccer Mom
Cost
$5
Equipment
round baking pan
Mixing bowls
Ingredients
2 1/2
cups
all-purpose flour
2
Tablespoons
baking powder
1
teaspoon
cream of tartar
1
teaspoon
salt
2
Tablespoons
sugar
1/2
cup
butter
cold and cut into cubes
1
cup
buttermilk
cold
Plus more butter for brushing
if desired (About 2 Tablespoons)
Instructions
Preheat oven to 425°F and grease a 9" round cake pan.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Cut the butter into 1/2” cubes and add to flour mixture. Use a pastry cutter or fork to break up the butter into the flour, until crumbly.
Add buttermilk and stir until everything is well-combined and no dry spots exist, taking care not to overmix.
Scoop dough out of bowl and onto a floured countertop.
Roll the dough out to 1 1/2” thickness and cut into biscuits with a round cookie cutter.
Place the cut biscuits in the prepared cake pan. They can be close or barely touching, but make sure they're not smushed together.
Bake 15 minutes, until the biscuits raise and are golden brown on top. You can also brush them with butter at the 10 minute mark, if desired.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories:
363
kcal
|
Carbohydrates:
54
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
34
mg
|
Sodium:
428
mg
|
Potassium:
472
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
404
IU
|
Calcium:
177
mg
|
Iron:
3
mg