Try this Southern Buttermilk Biscuit recipe: these hot, fluffy biscuits are so tender they practically melt in your mouth. They’re simple to whip up and will be gone before you know it!
Last month, my husband and I had our first adventure in Savannah, Georgia. We dined at the Pirate’s House and enjoyed some of the most delicious, melt-in-your-mouth Southern buttermilk biscuits we’ve ever tasted!
They were served with a divine orange honey marmalade that made them irresistible. Eager to recreate these biscuits at home, I found a recipe that seemed to capture the essence of true Southern buttermilk biscuits.
After tweaking it a bit, I started baking! The dough was a breeze to work with and, using my 2 5/8-inch Progressive biscuit cutter, I achieved perfectly golden biscuits in just 10 minutes.
The result? Biscuits that were tender and moist, elevated even further by the orange honey marmalade—an exquisite twist on the usual butter topping!
Ingredients:
1/2 cup cold butter (1 stick of real butter)
2 1/4 cups self-rising flour (do not use all-purpose flour)
1 1/4 cups buttermilk (or homemade—see note below)
Extra flour for dusting and kneading
2 tablespoons melted butter
Directions:
Step 1: Slice the butter into 1/4-inch pieces using a sharp knife or pastry blender.
Step 2: Distribute the butter slices over the flour in a large bowl and toss to combine.
Step 3: Use a pastry blender (or your hands) to cut the butter into the flour until the mixture becomes crumbly and resembles small peas. Cover and refrigerate for 10 minutes.
Step 4: Stir in the buttermilk until the dry ingredients are just moistened.
Step 5: Turn the dough out onto a floured surface and knead gently 3 or 4 times, adding additional flour as necessary.
Step 6: Pat the dough into a rectangle about 3/4 inch thick (approximately 9 x 5 inches). Dust the top with extra flour.
Step 7: Fold the dough into thirds like a letter, starting with one short end. Repeat this folding process 2 more times, each time pressing into a 3/4-inch-thick rectangle.
Step 8: Press the dough to a 1/2-inch thickness on a floured surface, cut with a 2-inch round cutter, and place the rounds on a parchment-lined or greased jelly-roll pan, making sure they are close together.
Step 9: Bake at 450°F for 13 to 15 minutes or until lightly browned. Remove from the oven and brush with the melted butter.
Prep Time: 20 minutes | Chill Time: 10 minutes | Bake Time: 13–15 minutes
Note: If you don’t have buttermilk, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let the mixture sit for 5 minutes before using.