Layered Southern Style Buttermilk Biscuits Recipe
Fluffy and Delicious: How to Make Perfect Southern Style Buttermilk Biscuits
Biscuits are a staple food in the Southern United States and have a rich history dating back to the 1800s. These delicious, fluffy, and buttery biscuits are a popular breakfast item in the South and are often served with gravy, eggs, bacon, and sausage.
The History of Biscuits
Biscuits were first introduced to America by the English and were originally a hard, unleavened bread that was meant to last for months. However, when the recipe made its way to the Southern United States, it evolved into a lighter, fluffier version that was perfect for breakfast or as a side dish with meals.
The key to making these Southern-style biscuits is the use of buttermilk, which was a common ingredient in the 1800s. Buttermilk was a byproduct of churning butter and was often used in baking because it added a tangy flavor and helped activate the baking powder.
Today, biscuits are still a popular food in the South and have become a cultural icon that represents Southern hospitality and comfort.
How Buttermilk Biscuits Became a Southern Staple
The origins of buttermilk biscuits can be traced back to Europe, where they were originally known as hardtack. Hardtack was a popular food item among sailors and soldiers, as it was cheap and could be stored for long periods of time. When settlers from Europe came to America, they brought hardtack with them, which eventually evolved into the buttermilk biscuits we know today.
The Secret to Perfect Buttermilk Biscuits
Making perfect buttermilk biscuits requires a delicate balance of ingredients and technique. The key is to use fresh, cold ingredients and handle the dough as little as possible. The cold fat is what creates the flaky layers in the biscuits, while the buttermilk adds tanginess and moisture.
Tips and Tricks for Making Southern-Style Buttermilk Biscuits
Making biscuits can be intimidating for beginners, but with a few tips and tricks, anyone can master this Southern staple. For example, when cutting the biscuits, use a sharp, floured cutter and avoid twisting it to ensure the edges are clean and the biscuits rise evenly. Another tip is to place the biscuits close together on the baking sheet or in a cast iron skillet to encourage rising and create soft sides.
How to Serve Buttermilk Biscuits
Buttermilk biscuits are a versatile food that can be served in many ways. One traditional way to enjoy them is with sausage gravy, a creamy and savory sauce made with breakfast sausage, flour, milk, and seasonings. Another classic way to serve biscuits is with butter and honey, which highlights the sweetness and flakiness of the biscuit. Biscuits also pair well with fried chicken, ham, or pulled pork, and can be used as a base for sandwiches or sliders.
Loved for 100’s of Years!
Southern-style buttermilk biscuits are a delicious and beloved food that have a rich history in America. With a few simple ingredients and techniques, anyone can make fluffy, flaky biscuits that are perfect for breakfast, brunch, or any time of day. Whether enjoyed with sausage gravy or butter and honey, these biscuits are sure to be a hit with your family and friends. So why not give this recipe a try and experience the joy of homemade biscuits for yourself?
The word "biscuit" actually comes from the French "biscuit" meaning "twice cooked". This is because originally, biscuits were cooked twice, first baked and then dried out in a low oven to extend their shelf life. They were commonly eaten by sailors and soldiers, as they could withstand long voyages and were a good source of sustenance.
Biscuits as we know them today, however, have a distinct Southern origin. It is believed that biscuits were first introduced to the American South by English, Scottish, and Irish immigrants in the late 18th and early 19th centuries. These immigrants brought with them their traditional baking techniques and ingredients, which were then adapted to the local cuisine.
In the South, biscuits quickly became a staple due to their versatility and practicality. They could be made quickly and easily, and were a perfect accompaniment to any meal. Whether served as a breakfast biscuit with gravy, as a sandwich bun, or as a side dish to a hearty meal, biscuits were a beloved comfort food.
The recipe for Southern-style buttermilk biscuits is a classic example of how the traditional baking techniques of these immigrants were adapted and transformed into a distinct Southern cuisine. The addition of buttermilk gives the biscuits a tangy flavor and a tender crumb, while the use of lard or butter creates a flaky texture and richness.
Southern-style buttermilk biscuits are typically eaten as a breakfast food, often smothered in creamy gravy or served with eggs and bacon. They can also be enjoyed as a side dish with fried chicken, collard greens, or any other Southern-style dish.
Now that we know a bit more about the history and cultural significance of biscuits, let's dive into the recipe itself.
The recipe for Southern-style buttermilk biscuits is relatively simple, with only a few key ingredients needed. The most important ingredient is the self-rising flour, which is essential for achieving the perfect texture and rise. If you don't have self-rising flour on hand, don't worry – you can make your own by adding baking powder and salt to regular flour.
The next key ingredient is the fat, which can be either lard, butter, or Crisco. It's important to use cold fat straight from the fridge, as this will help create the flaky texture that Southern-style biscuits are known for.
Once you've combined the flour and fat, the next step is to add in the buttermilk. Be careful not to overwork the dough, as this can lead to tough biscuits. Folding the dough over onto itself multiple times will create layers, resulting in a flaky texture.
Finally, the biscuits are baked in a hot oven until golden brown on top. Brushing them with melted butter or fat before baking will give them an extra richness and flavor.
Southern-style buttermilk biscuits are truly a delicious and comforting food. They are a testament to the ingenuity and resourcefulness of Southern cuisine, and a beloved tradition that has been passed down through generations. Whether enjoyed as a breakfast food or as a side dish, these biscuits are sure to be a hit with anyone who loves good, hearty Southern cooking.
Biscuits are a versatile food that can be served in many ways.
Here are some ideas for what to serve with biscuits:
Gravy: Biscuits and gravy is a classic southern dish. You can make sausage gravy, bacon gravy, or even mushroom gravy to serve over warm biscuits.
Butter and jam: A simple and classic combination, butter and jam spread over warm biscuits is a delicious breakfast or snack.
Fried chicken: Biscuits and fried chicken are a match made in heaven. Serve the chicken on top of a biscuit for a crispy and savory treat.
Honey: Drizzle honey over warm biscuits for a sweet and simple treat.
Ham and cheese: Make a sandwich out of a warm biscuit with sliced ham and melted cheese for a savory breakfast or lunch option.
Fried eggs: Place a fried egg on top of a warm biscuit for a hearty breakfast or brunch dish.
Grilled sausage: Grilled sausages make a great side dish to biscuits. Slice them up and serve them alongside your warm biscuits.
Bacon: Crisp bacon pairs perfectly with warm biscuits. Serve it on top of a biscuit or on the side.
Grilled vegetables: Grilled vegetables, such as zucchini, bell peppers, and onions, make a great side dish to biscuits.
Cream cheese: Spread a layer of cream cheese on a warm biscuit for a rich and creamy treat.
These are just a few ideas for what to serve with biscuits.
Biscuits are a versatile food that can be enjoyed with a wide variety of dishes.
In conclusion, Southern Style Buttermilk Biscuits are a classic and delicious breakfast food that has been enjoyed for centuries. With its rich history and simplicity, it's no wonder why it has become a staple in Southern cuisine. Making these biscuits from scratch is not only easy, but it's also a great way to bring a little piece of Southern charm to your breakfast table.
So why not give this recipe a try for your next breakfast? These warm, fluffy biscuits are sure to impress your family and friends. And with endless serving options, such as honey, jam, gravy, or even a fried egg, you can customize your biscuits to your liking. So gather your ingredients, preheat your oven, and get ready to experience the taste of the South.
Southern Style Buttermilk Biscuits
Ingredients
- 3 cups of sifted self/rising flour, if you don’t have self-rising flour add 1 tsp of salt and 1-2 tbsps of baking powder to your flour and then sift it together
- 1 cup of crisco, lard or butter
- 1- 1 1/2 cups of buttermilk
- melted butter, lard or Crisco for brushing
Instructions
- In a bowl sift your self-rising flour. If you’re making it, sift the salt and baking powder into your all-purpose flour as you sift it into the bowl.
- Add in your lard, crisco or butter. These things must be cold straight out of the fridge.
- Mix the lard, butter or Crisco until well combined. Like a kenetic sand consistency. For example: if you take some into your hand and squeeze it, it starts that shape until you drop it back into the bowl.
- Once your combined the lard, crisco or butter into the flour and made sure to cut it into the dough evenly, slowly add in your buttermilk until a dough is formed.
- It should not be too sticky, but it should still stick to you.
- Squeeze excess dough off your fingers in a sliding downward motion.
- Clear off a work area and dust it with flour.
- Add the dough to the floured surface.
- Sprinkle more flour over the dough and unto your hands. Fold the dough over into its self making many layers to the biscuits.
- Do this about 5-10 times but try to not over mix or over work the dough. This can make your biscuits hard.
- Preheat your oven to 500F.
- Yes, I said 500F, the hot oven makes the biscuits rise faster and become more fluffy.
- Once you’ve folded the dough over you can slice through the dough and make squares like me or cut it out using a circle cookie cutter, it’s up to you.
- Lightly grease a pan or a cast iron skillet with lard, butter or Crisco and place the biscuits close together in or on the pan.
- Brush with a little more melted lard, butter or Crisco.
- Place into the oven until golden brown on top.
- Keep an eye on them as they can burn quickly.
- Once done, let them cook for a few minutes and the residual heat finish cooking some of the insides.
- Once cooked, serve and enjoy!
Notes
Pro Tip:
- Once you start folding the dough, it shouldn’t stick to you anymore. It should be like a bread dough but, heavier.
- Always use fresh from the fridge ingredients for biscuits. Makes them form and taste better.
- How many times you fold them is how many layers you’ll get.
- Overworking the dough can make the biscuits like hockey pucks.
- How you cut them and bake them depends on you but they will both have different outcomes.
- Close together biscuits create higher rising biscuits with soft sides.
- Space between biscuits still rose but not as much but have crispy sides all around.
- On a cooking sheet they cook faster.
- In a cast iron skillet they cook a little slower but burn quicker on top of not careful.
Nutrition Facts
Calories
270.56Fat
17.19 gSat. Fat
10.58 gCarbs
24.41 gFiber
0.75 gNet carbs
23.66 gSugar
1.57 gProtein
4.86 gSodium
262.44 mgCholesterol
44.87 mg
