Homemade Southern Biscuits
These southern-style homemade biscuits are made with only three ingredients. Yes – only three (unless you count the stuff that is already in the self-rising flour – but I am not). That’s right – these are buttermilk biscuits are made with self-rising flour.
I like to take shortcuts when I can and so for these homemade buttermilk biscuits, I use my food processor to incorporate butter into the flour mixture. It is so much easier than a fork, knife, or a pastry blender. All you have to do is pulse butter in flour a few times. Be sure that the pieces are about pea size. If they are, stop.
The recipe can easily be divided in half, yielding 5 nice sized or 4 large homemade buttermilk biscuits. If you are like me and your food processor is small, place about 1 cup of flour in the processor with butter and whrrrrrrr. (Ok, it’s better to pulsate it so that the butter is not smashed into oblivion.)
Once that is done, pour the contents into a bowl with the other cup of flour and stir to blend. If the dough seems “tacky,” add a little bit more flour. Then roll or pat the dough until it is about 1/2 thick and then you can cut it using a biscuit cutter.
Self-Rising Flour and Buttermilk Substitutions
If you don’t have self-rising flour or buttermilk on hand, don’t worry. Here are a few tricks you can take to make substitutions. For the self-rising flour, combine 2 1/2 cups of all-purpose flour with 1 tablespoon + 3/4 teaspoon of baking powder and 1/2 teaspoon + 1/8 teaspoon of salt. Whisk it well to get the ingredients mixed thoroughly.
To make a buttermilk substitute, place 1 tablespoon of vinegar or lemon juice in a 1 cup measuring cup. Fill the remainder of the cup with milk, stir well, and let it sit for 5 minutes before using.
My Tip For Cutting Biscuits Without a Biscuit Cutter
Use a drinking glass as a biscuit cutter. You can dip the open end in a little flour to help prevent sticking. Then when you are finished, rinse it off and then you can put it in the dishwasher to get clean.
- 2 cups self-rising flour, plus additional ½ cup for dusting work surface
- 6 Tablespoons cold unsalted butter
- 1 cup buttermilk (lowfat)
- Place approximately 1 cup of flour in food processor. Cut butter into pieces and add to flour. Pulsate until flour is in pea-sized pieces.
- Combine mixture with additional 1 cup of flour. Add buttermilk and mix with spoon. Mixture will be "sticky."
- Pat out mixture on floured surface until about 1 inch thick. Cut with biscuit cutter (or drinking end of cup). Place on baking sheet.
- Bake at 450 degrees for 11-12 minutes or until golden brown.
Nutrition Information:Yield: 8 Serving Size: 1 biscuit
Amount Per Serving:Calories: 228 Trans Fat: 0g Carbohydrates: 31g Fiber: 0g
Click here for 9 more delicious biscuit recipes.
If you like your biscuits on the cheesy-side, check out Garlic Cheddar Buttermilk Biscuits From Melissa’s Southern Cookbook.90