Grandma S Southern Buttermilk Biscuits Will Bring Back All The Sweet Memories Of Your Childhood

Looking for a biscuit recipe that tastes better than the biscuits you’re currently making? The search stops here! Grandma’s Southern buttermilk biscuits, inspired by Divas Can Cook, are scrumptiously fluffy, tender, and beyond delicious. These Southern-style buttermilk biscuits are so easy to pull together, you’ll find yourself making excuses to serve biscuits for breakfast, lunch, and dinner. Best yet, they make an exceptional accompaniment to your special holiday meals. ALSO TRY: Orange cranberry muffins are a delightful and delicious addition to the holidays Cold ingredients are key. One of the biggest mistakes biscuit-bakers make is using room temperature ingredients. The best biscuits must, must, must be made with cold fats and liquids. The cold shortening and grated cold butter get trapped in the dry ingredients. As the biscuits bake, the fats melt and create layers in the dough, resulting in that coveted flakiness that biscuit-lovers crave. Cold buttermilk helps keep the fats cold. Work quickly as you make the biscuit dough so your fats don’t get warm. Handle the dough gently. Every time you knead and fold your biscuit dough, you’re developing gluten. Gluten is good for bread, but it isn’t good for biscuits because it results in a dense texture. Work quickly, work gently, and fold your dough just a few times. Cut wisely. Make sure your biscuit cutter has a sharp edge that effortlessly cuts through the dough. If you have to twist the cutter to cut through the dough, you need a new cutter. A sharp edge is essential to make a clean cut, which keeps your biscuits uniform in shape and allows them to get the highest rise in the oven. Twisting the cutter seals the sides of the dough and hinders their height while baking. Now that you’ve got grandma’s Southern buttermilk biscuits recipe and our fail-safe biscuit-making tips, it’s time to get in your kitchen and get baking.

Mix together dry ingredients

Into a large bowl, sift together flour, baking powder, salt, baking soda, and sugar.

Add shortening and butter

Cold fat — shortening and butter — gives these biscuits the perfect texture and taste. Using a pastry blender, cut the cold butter-flavored shortening into the flour mixture. Using a hand-held grater, grate the cold butter into the mixture, tossing occasionally. Why the grater? To keep your fingers from warming up the cold butter. Cold fats mean flaky biscuits.

Stir in buttermilk

Add buttermilk to the flour mixture and stir to form a wet, sticky dough.

Knead the dough

Lightly flour your work surface and dump the dough onto the flour. Sprinkle the dough with flour and use your hands to knead and fold the dough. Fold the dough over several times, creating layers.

Cut the dough into biscuits

Pat the dough into a 1-inch rectangle. Dip a biscuit cutter in flour and cut the dough into 15 biscuits. Just press the cutter down into the dough and resist the urge to twist the cutter.

Bake the biscuits

Place biscuits on a parchment-lined baking sheet. Lightly brush each biscuit with cold mayonnaise. Bake for 14 minutes or until the biscuits are golden brown. If you prefer a darker color, place the biscuits under the broiler for the last 2 minutes of baking.

Brush with butter and serve warm

Cold ingredients are necessary for making the biscuit dough but warm butter is the finishing touch. Remove the biscuits from the oven and immediately brush them with melted butter. Serve warm.