My Big Mama’s Southern buttermilk biscuits are flaky, buttery and super tender. This Mississippi bred recipe is about as close to hers as it gets, and it couldn’t be easier.
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Big mama made biscuits every single day from the time she was a little girl until she was 94. They always turned out perfectly because:
- She never overmixed so the biscuits ended up fluffy and not tough.
- Big mama only used Martha White (with White Lily as a backup). The self-rising flour already has the leavening, so you don’t need to worry about adding anything extra.
- She used shortening instead of butter. Super old school but even now, I find that using it gives you a softer crumb because it is 100% fat. Plus it is beyond reliable and the biscuits always turn out perfectly. To get that butter flavor, she would add a pat to the center and brush the tops.
How to make buttermilk biscuits
Make the Biscuit Dough
Step 1: In a large bowl, add flour, sugar, and salt and stir to combine.
Step 2: Create a well in the center of the flour then add shortening to the center.
Step 3: Using your hands, add cold shortening into the middle of the flour mixture and start mixing into the flour, keeping in larger pieces, about the size of a nickel.
Step 4: Pour in cold buttermilk and use a fork to mix until you have a shaggy dough. Do not overmix.
Step 5: Flour your hands and turn dough onto lightly floured surface (it’s okay to have small unmixed flour at the bottom of the bowl) and gently bring dough together until more cohesive.
Roll, Cut and Bake
Step 6: Turn the biscuit mixture onto a kitchen board. Work together with your hands on the board until a dough consistency forms and add flour as/if needed.
Step 7: Using a floured rolling pin, roll dough into a round of 1/2- 1 inch thickness. (You should see streaks of shortening peeking through the dough.) If dough sticks as you roll it out, add a little flour to your dough and/or board.
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Step 8: Use a 2-inch biscuit cutter (or a cleaned out back of a can) to cut out 12 biscuits. Place in prepared pan. The biscuits will fit snugly and the sides will touch.
Step 9: Bake until biscuits have risen and are light golden brown, about 15-18 minutes then brush biscuits with melted butter.
Buttermilk Biscuits Recipe
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Equipment
Ingredients
- 2 cups self-rising flour Big Mama’s brand of choice is Martha White
- 1 tablespoon granulated sugar
- 1 tsp kosher salt
- 8 tablespoons shortening cold in large chunks, can also use butter flavored
- 3/4-1 cup buttermilk
- 2 tbsp unsalted butter melted plus more for preparing pan
Instructions
- Preheat oven to 425F. Set rack in upper third position. Prepare 9-inch round baking pan by brushing bottom with melted butter.
- In a large bowl, add flour, sugar, and salt and stir to combine. Create a well in the center of the flour.
- Using your hands, add cold shortening into the middle of the flour mixture and start mixing into the flour, keeping in larger pieces, about the size of a nickel.
- Pour in half of the buttermilk and use a fork to mix until you have a shaggy dough. Add more as you need. Do not overmix. Flour your hands and turn dough onto lightly floured surface (it’s okay to have small unmixed flour at the bottom of the bowl) and gently bring dough together until more cohesive.
- Turn the biscuit mixture onto a kitchen board. Work together with your hands on the board until a dough consistency forms and add flour as/if needed.
- Using a floured rolling pin, roll dough into a round of 1/2- 1 inch thickness. (You should see streaks of shortening peeking through the dough.) If dough sticks as you roll it out, add a little flour to your dough and/or board.
- Use a 2-inch biscuit cutter (or a cleaned out back of a can) to cut out 12 biscuits. Place in prepared pan. The biscuits will fit snugly and the sides will touch.
- Bake until biscuits have risen and are light golden brown, about 15-18 minutes then brush biscuits with melted butter. Big mama would also sometimes cut open the centers and smear on more butter letting it melt down. Serve warm and enjoy!
Video
Notes
How to Store
- Room Temp: Once cooled, store the biscuits in an airtight container or resealable bag at room temp for up to 3 days.
- Fridge: You can keep them in an airtight container in the fridge for up to 5 to 6 days.
- Freezer: Transfer cooled biscuits to a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temp or in the fridge before reheating.
- Reheating: Wrap one in a damp paper towel and microwave for a few seconds. For the best texture, warm them in a 300°F oven for a few minutes until soft and heated through.
Nutrition
Recipe Help
Absolutely! Just Prep the dough then wrap it tightly in plastic wrap then refrigerate.
Yep for sure! You can swap it out with an equal amount of cold, cubed butter or even margarine.
More Biscuits Recipes
- Angel Biscuits
- Sour Cream Biscuits
- Cathead Biscuits
- Homemade Cheddar Bay Biscuits (Garlic Cheddar Biscuits)
- 7 Up Biscuits (With How To Video!)
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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The video says 2 tablespoons but the instructions call for 8 tablespoons. It has me confused and I was literally about to make them right now for brunch.
This recipe was updated recently in the recipe card so you should follow that. The video is quite old so we made some updates.
It was really easy to make this recipe! They came out perfectly even though I made some swaps in ingredients. So delicious with some cream and jam!
This is such a great-looking biscuit dish! It looks amazingly delicious and very yummy! Kids will instantly love this! The fluffiness makes it so tempting too!
Biscuits have always been one of my favorite foods and this recipe for them looks incredibly comforting and tasty.
This biscuit recipe is the best recipe I have ever tried! Makes the best biscuits! I will definitely be making this recipe again!
These biscuits looks like grandma used to make! I’ll have to try them out soon. 🙂
Buttermilk biscuit is one of my kid’s favorite biscuits to eat. It is so delicious and so easy to make!