Aunt Bessies Buttermilk Biscuits

Aunt Bessie's Buttermilk Biscuits: A Taste of Southern Comfort

Ever had a homemade biscuit that just melts in your mouth? This Southern biscuit recipe is exactly that. These Southern buttermilk biscuits are a taste of pure comfort.

They are light, fluffy, and slightly tangy. They are perfect for brekkie, lunch, or dinner.

A Biscuit's Journey: From Then 'Til Now

The biscuit hails from the American South. It's a staple, passed down through generations. Our recipe is a medium difficulty.

It takes about an hour and a bit to make. This best biscuit recipe yields 10-12 flaky biscuit recipe .

Why You'll Love These Southern Buttermilk Biscuits

Honestly, the main benefit? These easy Southern biscuits make everyone happy. Seriously, who can resist a warm biscuit? Serve them for brekkie with jam.

They are great as a side with roast chicken. What makes this Old Fashioned Biscuit Recipe special? It’s the taste of home.

It's simple, comforting, and utterly delicious.

Time to Gather 'Round, Here's What You'll Need

Alright, let’s talk ingredients. You'll need 2 cups of flour. Don't forget 1 tablespoon of baking powder. You'll also need 1 teaspoon each of baking soda and salt.

Half a cup of cold butter is a must. And last but not least, ¾ cup of cold buttermilk. A little melted butter to brush on top too, about 2 tablespoons.

Let's get baking.

Ingredients & Equipment for the Best Biscuit Recipe

Want to learn how to make Homemade Biscuits ? Here's what you'll need! Forget the store-bought stuff; we're making Old Fashioned Biscuit Recipe style from scratch, and trust me, it's worth it.

Main Ingredients for Southern Magic

• All-Purpose Flour: 2 cups (250g), plus extra for dusting. Get a good quality all-purpose flour. It really makes a difference. Look for flour with a protein content around 10-12% for that perfect balance of structure and tenderness.
• Baking Powder: 1 tablespoon (15 ml). This is what gives your biscuits their lift!
• Baking Soda: 1 teaspoon (5 ml). Helps with browning and flavour.
• Salt: 1 teaspoon (5 ml). Brings out all the other flavors.
• Cold Butter: ½ cup (1 stick/113g), unsalted. Cut into ½-inch cubes. The butter MUST be ice cold . Seriously, I sometimes even put it in the freezer for 30 minutes before starting!
• Cold Buttermilk: ¾ cup (177 ml). This is the secret weapon. It adds that tangy flavor and helps create super tender biscuits.
• Melted Butter: 2 tablespoons (30 ml), for brushing. Makes 'em golden brown and irresistible.

Seasoning Notes for Easy Southern Biscuits

Okay, so Homemade Biscuits Recipe is delicious on its own, but let's talk about flavour! A pinch of garlic powder can add a nice savory note.

Or, you can add 1 cup of shredded cheddar cheese to the dry ingredients. Also, a touch of dried rosemary? Divine! You can substitute the butter with chilled coconut oil and the buttermilk with a mixture of plant based milk and lemon juice (1 tablespoon lemon juice per 1 cup milk, let sit for 5 minutes to curdle).

For a different flavour you can use half whole wheat flour for a nuttier taste. No buttermilk? No problem! Use regular milk mixed with 1 tablespoon of lemon juice or white vinegar.

Let it sit for 5 minutes before using.

Equipment You'll Need for Flaky Biscuit Recipe

• Large mixing bowl. Obvious, right?
• Pastry cutter or food processor. A pastry cutter is classic, but a food processor makes quick work of cutting in the butter.
• Rolling pin (optional). Some folks just pat the dough out; I prefer a rolling pin.
• Baking sheet. Get one that's sturdy and won't warp in the oven.
• Parchment paper (optional). Makes for easy cleanup.
• 2-3 inch biscuit cutter (or a sharp knife). A biscuit cutter gives you uniform shapes. A sharp knife works too; just make sure it's sharp !

That's it! With these ingredients and tools, you're well on your way to baking the perfect Southern Buttermilk Biscuits .

Aunt Bessie's Buttermilk Biscuits: A Taste of Southern Comfort

Oh my gosh, you guys! Get ready for the best biscuit recipe ever. I'm talking about Southern buttermilk biscuits , just like my Aunt Bessie used to make.

They're the ultimate comfort food. This homemade biscuits recipe is surprisingly easy. Honestly, once you get the hang of it, you’ll be whipping these up all the time.

Prep Like a Pro for the Perfect Biscuit

First, the all-important mise en place . Get everything ready! Measure out your 2 cups (250g) all-purpose flour , 1 tablespoon (15 ml) baking powder , 1 teaspoon (5 ml) baking soda , and 1 teaspoon (5 ml) salt .

Cut your ½ cup (1 stick/113g) cold, unsalted butter into little cubes. Then, pop that butter into the freezer for 30 minutes before you even think about starting.

This is seriously key. Also, make sure your ¾ cup (177 ml) cold buttermilk is ready to go.

Why the freezer trick? Cold butter is the secret to those flaky biscuit recipe layers. I learned that the hard way.

One time, I used softened butter. Disaster! Flat, sad biscuits. Don’t be like me.

Let's Get Baking: step-by-step Guide

1. Chill: Place that butter in the freezer for 30 minutes . Trust me!
2. Preheat: Crank that oven to 450° F ( 232° C) . High heat is your friend for Homemade Biscuits .
3. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
4. Cut in Butter: Use a pastry cutter (or your fingers if you’re feeling brave) to cut in the cold butter until it looks like coarse crumbs.
5. Add Buttermilk: Gently stir in the cold buttermilk until just combined. Don't overmix. I repeat, don't overmix!
6. Turn Out and Pat: Dump the dough onto a lightly floured surface. Pat it into a ¾-inch thick circle or rectangle.
7. Cut Biscuits: Use a biscuit cutter (or a knife) to cut out biscuits. Avoid twisting! We're aiming for light and fluffy.
8. Arrange and Brush: Place biscuits on a baking sheet. Brush with 2 tablespoons (30 ml) melted butter .
9. Bake: Bake for 15- 20 minutes , or until they are golden brown.

Pro Tips for Biscuit Perfection

Want to take your easy southern biscuits to the next level? First, don't overwork the dough. This will develop the gluten and make them tough.

Handle it like it's made of glass! It needs TLC!

Second, consider chilling the cut biscuits for 15 minutes before baking. It really helps them rise.

Lastly, if you want that old fashioned biscuit recipe to be even easier, you can use self rising flour. Just leave out the baking powder and baking soda.

A Southern Biscuit Recipe with Self Rising Flour is a great shortcut!

And don't forget to serve warm with butter and jam!

Recipe Notes for the Best Biscuit Recipe

Okay, so you’re ready to tackle Aunt Bessie's Buttermilk Biscuits? Fantastic! Here are a few things I learned making this southern biscuit recipe , because honestly, the first few tries were… well, let's just say they weren't Insta worthy.

I can tell you now that you'll have the Easy Southern Biscuits done in no time!

Serving Suggestions: Show Off Your Southern Buttermilk Biscuits

Listen, presentation matters, even if it’s just for you! I love splitting these Flaky Biscuit Recipe beauties open. Then slathering them with butter.

Serve with some homemade jam. For a real treat, use them for biscuits and gravy!

These Buttermilk Biscuits are the perfect side for fried chicken. You know? They're just pure comfort food. Wash it all down with a glass of sweet tea. Boom, Southern bliss!

Storage Tips: Making Those Homemade Biscuits Last

These Homemade Biscuits are best fresh, duh! But if you have leftovers, and that's a BIG if, let them cool completely.

Then store them in an airtight container at room temperature for a day or two.

For longer storage, pop them in the fridge for up to a week. If you want to freeze these Southern Buttermilk Biscuits , wrap them individually in plastic wrap.

Then put them in a freezer bag. They'll keep for up to two months.

To reheat, just pop them in a warm oven ( 350° F/ 175° C ) for a few minutes. Don't overcook them or they'll dry out!

Variations: Customize Your Homemade Biscuits Recipe

Honestly, these Buttermilk Biscuits Recipe are pretty perfect as is. But sometimes it is fun to play around. Add a cup of shredded cheddar cheese to the dry ingredients for cheese biscuits.

Feeling herby? Throw in a tablespoon of chopped rosemary or thyme. For a vegan version, use chilled coconut oil. Swap buttermilk for plant based milk mixed with lemon juice.

Nutrition Basics: A Little Biscuit Science

Each biscuit has roughly 180 calories. They also contain 3g protein, 9g fat, and 22g carbs. But who's counting? This Southern Biscuit Recipe with Self Rising Flour is about comfort, not calories.

Pro-Tip: Baking powder gives the Old Fashioned Biscuit Recipe its rise. Buttermilk adds a tangy flavour.

Honestly, this southern biscuit recipe is so rewarding! Don't be intimidated. Just follow the steps, and you'll have delicious Buttermilk Biscuits in no time.

Go on, give it a go! You might just surprise yourself with the Best Biscuit Recipe in town.

Frequently Asked Questions

Why are my Southern biscuits so tough? They're about as soft as a cricket ball!

Tough biscuits are often the result of overmixing the dough, which develops the gluten too much. Mix the wet and dry ingredients just until they come together. Also, make sure you're using cold butter and buttermilk warmth activates the gluten.

Think of it like making a cup of tea you wouldn't stir it for five minutes straight, would you?

How can I get my Southern biscuits recipe to rise higher? I want that bakery style lift!

A good rise comes from a few things. First, ensure your baking powder and baking soda are fresh they lose their potency over time. Also, a hot oven (450°F/232°C) is essential for creating steam quickly, which helps the biscuits puff up.

Finally, avoid twisting the biscuit cutter when cutting out the biscuits, as this seals the edges and prevents proper rising. It's like trying to start a lawnmower with a blunt blade; it just won't work!

Can I make these Southern biscuits ahead of time? I'm trying to be as organised as Mary Poppins!

Absolutely! You can prepare the dough, cut out the biscuits, and then store them on a baking sheet in the freezer for up to a month. When ready to bake, simply place them directly into the preheated oven and add a few extra minutes to the baking time.

Alternatively, you can mix all of the dry ingredients ahead of time and store them in an airtight container. It’s the perfect make-ahead solution!

What's the best way to store leftover Southern biscuits so they don't get stale?

To keep your leftover biscuits from turning into hockey pucks, store them in an airtight container at room temperature. For longer storage, you can freeze them. Wrap each biscuit individually in plastic wrap and then place them in a freezer bag.

When ready to enjoy, thaw them at room temperature or warm them in the oven. A little butter or gravy will also help revive them!

Can I use regular milk instead of buttermilk in this Southern biscuit recipe?

While buttermilk contributes to the biscuit's tenderness and tang, you can use regular milk as a substitute. To mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle before using.

It won't be exactly the same, but it's a good workaround if you're in a pinch, like trying to make a Victoria Sponge without any eggs!

Are there any healthier variations I can try for this Southern biscuit recipe? I'm trying to be a bit more health conscious, like a contestant on 'The Great British Bake Off' going for 'healthy baking week'!

Yes, you can make a few swaps to lighten things up. Try using half whole wheat flour for a nuttier flavour and added fibre. You can also reduce the amount of butter slightly or substitute a portion of it with unsweetened applesauce. If you are feeling adventurous try to use olive oil instead of butter.

Finally, consider using low-fat buttermilk. Remember, moderation is key, and even a slightly healthier biscuit is still a treat!