Old Fashioned Buttermilk Biscuits: A Southern Classic

Old Fashioned Buttermilk Biscuits are a beloved staple of Southern cuisine. Their soft, buttery, and flaky texture, combined with a rich, savory flavor, makes them the perfect accompaniment to any meal. This recipe, passed down through generations, guides you through creating these delectable biscuits using simple ingredients like White Lily flour, cold butter, and buttermilk.

The Art of Cathead Biscuits

This recipe utilizes a unique hand-rolled method, distinguishing it from typical biscuit recipes. Instead of rolling and cutting the dough, you simply scoop a generous handful, lightly roll it in your hands, and place it on the baking sheet. The resulting biscuits, known as “cathead biscuits” due to their size, are consistently soft and tender. This hands-on approach minimizes overworking the dough, ensuring a perfect texture every time. With practice, you’ll develop a feel for the dough, knowing instinctively when to adjust the flour or buttermilk.

Why You’ll Love This Old Fashioned Buttermilk Biscuit Recipe

• Simplicity: Despite being homemade, these biscuits are surprisingly easy to make. The straightforward instructions and minimal ingredients make them accessible to bakers of all skill levels.
• Unique Method: The hand-rolled method eliminates the need for rolling pins and biscuit cutters, simplifying the process and adding a rustic charm.
• Make-Ahead Convenience: Prepare the dough in advance and freeze the unbaked biscuits for future enjoyment. Bake them straight from the freezer whenever you crave a warm, comforting treat.

Serving Suggestions for Buttermilk Biscuits

Old fashioned buttermilk biscuits are incredibly versatile. They complement a wide range of dishes, from classic Southern comfort food like fried chicken and mashed potatoes to pork chops and rice. They also shine as part of a brunch spread alongside cheese grits casserole and sausage breakfast casserole.

Ingredients for Authentic Buttermilk Biscuits

The key to authentic Southern biscuits lies in using White Lily flour. This specific flour contributes to the biscuits’ signature light and airy texture.

Options for Flour:

• Self-Rising Flour:
  • 4 cups White Lily self-rising flour
  • 2 sticks cold unsalted butter, diced
  • 1 1/2 – 1 3/4 cups full-fat buttermilk
• All-Purpose Flour:
  • 4 cups White Lily all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 sticks cold unsalted butter, diced
  • 1 1/2 – 1 3/4 cups full-fat buttermilk

Step-by-Step Guide to Making Old Fashioned Buttermilk Biscuits

1. Preheat the Oven: Preheat your oven to 500°F (260°C). The high heat creates steam, crucial for the biscuits’ rise.
2. Combine Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt (if using all-purpose flour).
3. Cut in Butter: Cut the cold butter into small pieces and incorporate it into the flour mixture using your hands or a pastry blender until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

4. Add Buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk. Gradually incorporate the buttermilk using a fork until a sticky dough forms.
5. Knead Gently: Lightly flour your hands and sprinkle a little flour onto the dough. Gently knead the dough by folding it over itself a few times until it becomes smooth and slightly less sticky. Avoid overworking the dough.

6. Shape the Biscuits: Scoop out handfuls of dough, slightly larger than a golf ball, and gently roll them in your hands. Place the biscuits onto an ungreased baking sheet, leaving space between them for crispier sides or placing them close together for softer sides. Flatten each biscuit to about an inch thick.
7. Bake: Bake for 10-12 minutes, or until golden brown. Let cool slightly before serving.

Tips for Perfect Buttermilk Biscuits

• Cold Ingredients: Use cold butter and buttermilk for optimal results. This helps create flaky layers.
• Gentle Handling: Avoid overworking the dough, as this can lead to tough biscuits.
• Hot Oven: A hot oven is essential for the biscuits’ rise and golden crust.

Freezing and Reheating Buttermilk Biscuits

Freezing:

• Unbaked Biscuits: Freeze unbaked biscuits on a parchment-lined baking sheet. Once frozen, transfer them to an airtight bag. Bake from frozen at 475°F (245°C) for a slightly longer time.
• Baked Biscuits: Cool baked biscuits completely, then freeze them on a parchment-lined baking sheet. Once frozen, store them in an airtight bag. Thaw and reheat in the microwave or oven.

Reheating: Reheat biscuits in the microwave for about 15 seconds or in a 350°F (175°C) oven wrapped in foil.

Enjoy Your Old Fashioned Buttermilk Biscuits!

These old fashioned buttermilk biscuits are best enjoyed warm, slathered with butter, jam, or honey. They’re a true taste of Southern hospitality and a guaranteed crowd-pleaser.