Grandma’s Southern Buttermilk Biscuits Recipe
If you’re craving the kind of impossibly tender, delightfully flaky biscuits that make Southern brunches legendary, then Grandma’s Southern Buttermilk Biscuits are your golden ticket. This is the recipe generations have gathered around, with biscuits so good they barely make it to the table before disappearing. Simple, classic ingredients come together to create impossibly airy layers and that signature buttery flavor that you just can’t find from a can or bakery. Whether you’re a biscuit newbie or chasing Grandma’s level of biscuit greatness, this is the only buttermilk biscuit recipe you’ll ever need.
Ingredients You’ll Need
Baking Grandma’s Southern Buttermilk Biscuits is all about simplicity and love; every ingredient has its reason for being here, from adding flavor and lightness to building up those irresistible layers. You probably have most of these on hand already, but don’t underestimate how the little things make a big, delicious difference.
- White Lily Flour: This soft, Southern flour is the secret to super-light, tender biscuits, but all-purpose will work if needed (just be gentle with the dough).
- Baking powder: Gives the biscuits their beautiful rise and fluffiness—don’t skip or skimp!
- Salt: Just the right amount deepens flavor without overpowering, letting all the other ingredients shine.
- Baking soda: Reacts perfectly with buttermilk to create that signature biscuit crumb.
- Granulated sugar: A hint of sweetness balances the tang and adds complexity.
- Butter-flavored shortening: Provides tenderness and a subtle flavor you can’t achieve with butter alone—cold is key!
- Unsalted butter: For classic rich flavor and those delicate, flaky layers—grate it cold from the fridge for best results.
- Buttermilk: The soul of Grandma’s Southern Buttermilk Biscuits, buttermilk gives tang, lift, and the irresistibly soft texture.
- Mayonnaise, milk, or heavy cream (for brushing): A surprising finishing touch for golden tops and extra tenderness.
How to Make Grandma’s Southern Buttermilk Biscuits
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to a toasty 425 F. Measure out everything before you dive in—cold ingredients and a hot oven are the ultimate biscuit magic makers.
Step 2: Mix the Dry Ingredients
Sift together your White Lily Flour, baking powder, salt, baking soda, and sugar in a large bowl. Sifting isn’t just tradition—it aerates the flour, helping guarantee your biscuits will bake up soft and tall every time.
Step 3: Cut in the Shortening
Add your cold butter-flavored shortening and cut it in with a pastry cutter until the dough starts to resemble coarse, pebbly crumbs. This creates pockets for steam, the secret to lift and flakiness in every bite.
Step 4: Add the Grated Butter
Grate your cold unsalted butter directly into the bowl, tossing occasionally to keep those fine shreds fluffy. The butter will melt just enough as everything bakes, making layers you could almost count.
Step 5: Mix in the Buttermilk
Pour in the cold buttermilk and stir gently, just until everything is moistened. The dough should be sticky, not dry—this ensures the finished Grandma’s Southern Buttermilk Biscuits are cloud-soft inside.
Step 6: Flour the Work Surface
Sprinkle flour generously onto your countertop. Don’t shy away; this keeps the dough manageable and stops any sticky mess, making rolling and cutting so much simpler.
Step 7: Turn Out and Knead Gently
Turn the dough out, flour your hands, and drizzle a bit more flour over the top. Gently pat and fold the dough, adding just a dusting of flour as needed. Overworking leads to tough biscuits—here, gentle wins the day.
Step 8: Folding for Layers
Fold the dough over itself several times. This isn’t just for fun—those folds build up layers that create that iconic pull-apart texture in every Grandma’s Southern Buttermilk Biscuit.
Step 9: Shape and Cut Biscuits
Pat the dough into a 1-inch thick rectangle. Dip a biscuit cutter in flour, cut your biscuits cleanly, and whatever you do, don’t twist the cutter; twisting seals the edges and hinders the rise.
Step 10: Arrange and Brush
Place your biscuits close together on the baking pan so they help each other rise. Brush the tops lightly—just a whisper—with mayonnaise (or a splash of milk/cream) for extra soft, golden crowns.
Step 11: Bake and Finish
Bake for about 14 minutes until the tops are golden. For a deeper, irresistible color, broil on low for 1-2 minutes, but keep watch—seconds make a difference. Out of the oven, brush with more melted butter and serve the Grandma’s Southern Buttermilk Biscuits immediately. Warm, they’re unforgettable.
How to Serve Grandma’s Southern Buttermilk Biscuits
Garnishes
A flourish of melted butter is traditional, but don’t stop there. Try honey, a spoonful of your favorite jam, or even a drizzle of hot pepper jelly. A scatter of fresh herbs brings color and a little extra savory touch to your finished Grandma’s Southern Buttermilk Biscuits.
Side Dishes
These biscuits are the best sidekick for fried chicken, scrambled eggs, or a hearty sausage gravy. They soak up soup, round out a salad, or simply pair beautifully with thick slices of country ham. It’s the kind of comfort food that suits any meal.
Creative Ways to Present
Make mini versions for brunch sliders or afternoon tea. Turn leftovers into biscuit breakfast sandwiches with eggs and bacon. Grandma’s Southern Buttermilk Biscuits even work in dessert—split one, fill with berries and whipped cream, and you’ve got an instant shortcake.
Make Ahead and Storage
Storing Leftovers
Let any extra biscuits cool completely, then tuck them into an airtight container at room temperature for up to two days. To help them stay soft, you can loosely wrap them in a clean kitchen towel before storing.
Freezing
For longer storage, line biscuits up on a baking sheet, freeze solid, then transfer to a freezer bag or container. This way, you can pull out one or two Grandma’s Southern Buttermilk Biscuits anytime a craving hits. They keep well for up to three months.
Reheating
To recapture that just-baked magic, pop biscuits into a 300 F oven for 10 minutes. For a quick fix, microwave for 10–15 seconds wrapped in a damp paper towel. Either way, finish with a brush of melted butter for irresistible soft tops.
FAQs
Can I use all-purpose flour instead of White Lily?
Yes, you can—but for the signature lightness of Grandma’s Southern Buttermilk Biscuits, stick with a soft, low-protein flour if you can. If using all-purpose, try to handle the dough as gently as possible.
Why is my biscuit dough so sticky?
A wet dough means soft biscuits! Don’t worry if it feels a bit messy; add flour only as needed to manage the dough and avoid tough biscuits.
What does the mayonnaise on top do?
It may sound surprising, but brushing with mayonnaise (or milk/cream) gives Grandma’s Southern Buttermilk Biscuits extra shine and tenderness, especially on top. It browns beautifully and stays subtly rich.
Can I freeze the dough instead of baked biscuits?
Yes, shape and cut the unbaked biscuits, freeze them on a tray, and then store in a freezer bag. Bake from frozen, just adding a few extra minutes to the baking time and you’ll have fresh biscuits anytime.
How do I make sure my biscuits are flaky?
The key to flakiness in Grandma’s Southern Buttermilk Biscuits is in the cold fat and those gentle folds. Don’t overwork the dough—each fold is building another delicious layer!
Final Thoughts
There’s truly nothing like the experience of pulling a pan of Grandma’s Southern Buttermilk Biscuits fresh from the oven—the aroma, those golden tops, and the promise of a cozy, soul-warming bite. Don’t be surprised if you find yourself returning to this recipe again and again; it’s an invitation to bring a little bit of Southern comfort into your kitchen, any day of the week.
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Grandma’s Southern Buttermilk Biscuits Recipe
- Total Time: 29 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Grandma’s Southern Buttermilk Biscuits are a classic comfort food that brings a taste of the South to your table. These flaky, tender biscuits are perfect for breakfast, brunch, or any time you crave a warm, buttery treat.
Ingredients
Dry Ingredients:
- 2 cups White Lily Flour + more for work surface
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
Wet Ingredients:
- 1/4 cup butter-flavored shortening (cold)
- 3 tablespoons unsalted butter + more for brushing (cold)
- 1 cup buttermilk (cold)
- 1 Tablespoon mayonnaise, milk or heavy whipping cream (cold, for brushing)
Instructions
- Preheat oven to 425 F.
- Cut in butter-flavored shortening with a pastry cutter.
- Grate in butter, tossing occasionally.
- Stir in buttermilk until dough is wet and sticky.
- Generously flour a work surface.
- Turn dough out onto floured surface.
- Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
- Add more flour as needed, but not too much, just enough so that the dough is manageable.
- Fold the dough over several times. (This will create layers.)
- Pat the dough out into a 1-inch thick rectangle.
- Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
- Place biscuits on pan, with the sides touching.
- Brush tops of biscuits with a very light coating of mayonnaise.
- Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
- Remove from oven and brush with butter.
- Serve warm.
In a large bowl, sift together flour, baking powder, salt, baking soda, and sugar.
Notes
- Handle the dough as little as possible for the flakiest biscuits.
- Make sure your ingredients are cold for the best results.
- Brushing the tops with mayonnaise adds a golden finish.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Southern biscuits, buttermilk biscuits, homemade biscuits, Southern cooking, comfort food
