Aunt Emma’s Southern Buttermilk Biscuits Recipe and Tips

Aunt Emma’s Southern Buttermilk Biscuits Recipe and Tips

If you’re looking for the perfect southern buttermilk biscuits recipe, you’re likely a lot like me and have failed at biscuit making at some point. This easy biscuit recipe, however, is the solution.

Have you ever tried to make homemade biscuits and wound up with flat, hard dough balls? Yep, me too. In fact, when I first started making biscuits for my family, they were so awful that it took years before they’d try any bread I baked.

Over the years, I’ve learned a few tricks. I can honestly say that my current creations are light, fluffy and far better than canned biscuits.

Easy Southern Buttermilk Biscuit Recipe
Servings: 4
Author: Crabby Housewife
  • White all purpose flour 2 cups
  • Baking powder 2 tablespoons
  • Salt 1/2 teaspoon
  • Sugar 1/2 teaspoon
  • Butter or Crisco 1 stick
  • Buttermilk 1/2 cup
  • Parchment paper
  1. Sift dry ingredients together thoroughly. You want to make sure that the baking powder is mixed throughout for even rising.

  2. Cut cold butter into small cubes and add to flour. Note: it is vital the butter is cold as it will melt during cooking and create these delicious, light air pockets in your biscuits.

  3. Use your hands or a pastry tool to blend butter into the floor. If doing this by hand, keep squeezing flour and butter together. Eventually, it will start to take on the look of what some people say is like corn meal. The look is not exactly the same, but the flour will no longer look powdery.

  4. Make a small mound in the center of your dough and pour in milk. Note that you may need to add a bit more until dough forms a lump the consistency of Play-Doh.

  5. Y'all, I like to just kerplop the mixture onto parchment paper with a spoon. If you want pretty biscuits, you can roll them out on a cutting board and cut with the top of a small drinking glass.

  6. Cook at 400 degrees for 18 minutes or until brown.

Southern Buttermilk Biscuits Additional Tips

Y’all, I prefer the taste of real butter and real buttermilk for good old-fashioned biscuit yumminess. However, you can also use Crisco (regular or butter flavored). I also think the whole food butter is better for you, but in a pinch use what you have.

I like the taste of buttermilk, but if you’re out of buttermilk, you can try:

  • Whole milk
  • Heavy whipping cream and whatever kind of milk you have mixed together
  • Any ole type of milk
  • Water (this is a last resort, but it will work, your biscuits just won’t be as rich in flavor)

Want your biscuits to brown up real “purty”? Melt a little butter and brush them on the tops before putting them in the oven. You can also pull out about halfway through and butter again.

Parchment paper is my secret cooking weapon. It allows the bottoms to get brown, you don’t have to grease the pan and cleanup is a snap. I cook my biscuits on a big ole pizza pan lined with parchment paper.

I like to just kerplop those biscuits on the parchment paper with a big ole spoon. You can take the time to cut them out and make them look at pretty, but if your family is anything like mine they will gobble them up the minute they hit the table and all the effort will be long gone.

Biscuits still not fluffy enough? Check your baking powder. It may not be rising correctly or you may need to add more.

Hope you enjoy these biscuits. Now, I have to go make a pot roast to go with mine.


Crabby Housewife

Crabby Housewife

AuthorCrabby Housewife

Lori is a full-time housewife and writer, living in the Midwest with her husband of 27 years - they have two daughters. They have a house full of pets and her house is never quite perfect.