Ok, folks, I have finally DONE it!! The best homemade biscuits I have ever made.

It took a lot of failures and hockey puck-like biscuits, but I can make a perfect buttermilk biscuit thanks to themerchantbaker.

I have made these several times and they come out perfect each time.  They are so good my husband requests them almost every weekend.  I have never been able to produce a light, fluffy and yet tasty biscuit. I do mean never.

If you have the same problem give this recipe a try. You may say that it’s the best biscuit recipe you’re tried. We think so!

Try our fluffy Pancakes!

How To Make Homemade Buttermilk Biscuits Video

How To Make Homemade Buttermilk Biscuits

I forgot to put the buttermilk in the photo…sorry.

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in the cold butter and shortening. Make sure you use cold butter, don’t use melted butter.

You can use a pastry blender or your fingertips.  If using your fingers be careful and work quickly so you don’t melt the fats.  You want them to stay cold.

Make a well in the center of the dry ingredients and pour in the buttermilk. Working from the outside start bringing the flour into the buttermilk very gently just until it starts to come together.

Do not vigorously stir the mixture like a cake batter.  The dough will be somewhat wet and sticky.

Flour a clean surface generously.  Keep extra flour nearby so you can add as you knead the dough.

Flour your hands, bring the dough together and start lightly folding the dough in half.

Gently knead, turn the dough, fold.  Do this about 6 to 10 times until the dough comes together and is beginning to feel smooth.

Please excuse my wrinkled hands.  These photos sent me screaming to the store to purchase those lovely yellow rubber cleaning gloves. Yikes!

Pat the dough out to about 1″ thick.  I don’t bother with a rolling pin. Cut as many biscuits as you can on the first rollout.

To cut your biscuit dough, use a lightly floured biscuit cutter or pastry cutter, push straight down to cut the dough and don’t twist to release. Twisting the biscuit cutter will seal the sides and they won’t rise as high.

Reform the dough very gently and cut more biscuits.  The second cutting may not rise as much as the first.

Turn the biscuits upside down and place on a parchment paper-lined baking sheet. Brush the tops with buttermilk and bake for about 15 minutes.

Check out our Corned Beef Hash!

Oh, my gosh how perfect do these babies look??? Look at that light golden brown top. Yum!

Give this recipe a try, you will not regret it! Slather it up and the melted butter on this warm, soft, flaky biscuit and you will swear that this is one of the best biscuit recipes you have tried.

An easy homemade biscuit that anybody can knock out and blow your friends and family away.

Yields 6-8 tall, large biscuits

Now, if you’re thinking about your next breakfast plans, you need to check out our Fried Grit Cakes recipe! These biscuits, those grit cakes .. OMG!

Southern Buttermilk Biscuit Recipe

Print Recipe

4 from 2 votes

The Best Homemade Biscuits

Light, flaky, tender buttermilk biscuits ever time!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Bread, Breakfast

Cuisine: American

Keyword: biscuits, buttermilk, homemade, southern

Servings: 8

Calories: 188kcal

Author: DSTR

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 Tablespoons salted or unsalted butter (cold and cut into cubes)
• 2 Tablespoons shortening I use non-hydrogenated
• 1 cup cold buttermilk
• extra buttermilk for brushing tops

Instructions

• Preheat oven to 450 degrees F.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
• Using a pastry blender or your fingertips, quickly cut shortening and butter into flour mixture until combined until you have various sizes no larger than peas. This should also take less than a minute.
• Make a well in the center of the flour and pour in the buttermilk.
• Working from the outside in, bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour. (Use a light hand here, we are simply gently tossing the flour together with the buttermilk until it’s combined)
• Turn the wet sticky dough out onto a well-floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.
• Flour your hands and bring the dough together, then lightly fold it in half in a gentle kneading motion.
• Do this about 5-7 times until your dough comes together and is beginning to feel smooth.
• Pat dough out to about an inch thick.
• Using a floured cutter, cut the dough into desired sizes.
• Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
• Brush tops with a little buttermilk
• Bake until they have risen nice and tall and are golden brown on top, about 15 minutes. Serve warm.

Notes

I have found that it’s a MUST to use White Lily flour in this recipe. I have tried other flours and they have come out tough and less flavorful.

Nutrition

Calories: 188kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 311mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 126mg | Iron: 2mg

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