My favorite biscuit recipe! My cousin recommended this Southern Buttermilk Biscuits recipe to me years back and I still come back to it, it’s just a staple recipe for me. I like making large batches for these biscuits then freezing (including scraps for this delicious biscuit casserole.) After I cut out the biscuits I place them onto a floured tray or plate and freeze them, then transfer them to zip-loc bags. This is super efficient and you’ll have ready to use biscuits whenever needed.
How to make Southern Buttermilk Biscuits:
Traditional Southern Biscuits
- 4 cups of all-purpose flour
- 1/2 tsp baking soda
- 2 tbsp baking powder
- 1 1/2 tsp salt
- 12 tbsp unsalted butter (1 1/2 sticks)
- 2 1/4 cup buttermilk
- Combine dry ingredients. Grate in the butter and cut into the flour until a crumbly texture forms.
- Stir in the buttermilk and transfer the dough to a well-floured surface.
- Pat dough into a rectangle (about 15" by 10.") and fold dough 4 times, patting the rectangle back to the rectangular size (dough should be about 1" thick.
- Cut out biscuits (about 3" in diameter.) Knead the scraps to form more biscuits or freeze for later use.
- Bake 12-15 minutes in a preheated 400° oven.
- FREEZER INSTRUCTIONS:
- Place biscuits and scraps onto a floured tray and freeze. Transfer to freezer bags. Bake frozen in a 400° oven for 20-25 minutes.