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If you love breakfast, then this Southern Style Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy is going to blow you away! This recipe for classic Southern-style buttermilk biscuits is an excellent choice if you're looking for a flaky buttermilk biscuit. The biscuits are made with shortening and butter, along with buttermilk and other ingredients.
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Alright, don’t linger, let’s plan this southern style buttermilk biscuits menu with 4 components which are absolutely easy to receive, and we have to process them at the very least through 5 measures. You should devote a while on this, so the resulting food could be perfect.
Ingredients for Southern Style Buttermilk Biscuits:
- Take 1/2 cup Cold Butter
- Require 2 1/4 cup Self Rising Flour
- Prepare 1 1/4 cup Buttermilk
- Get 2 tbsp for Melted Butter
I like to take shortcuts when I can and so for these homemade buttermilk biscuits, I used to use my food processor to incorporate butter into the flour. I have been using a Buttermilk Biscuits recipe for a few years now that grieves me to my core to serve to my family. They were simple to make with just a handful of ingredients and were absolutely perfect in every single way- texture, flavor, appearance. This post is a MUST-READ for developing your inner belle.
Southern Style Buttermilk Biscuits making:
- Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes.
- Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
- With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper)
- Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
- Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. These Classic Southern Buttermilk Biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy! I tried everything when it came to this classic Southern buttermilk biscuit recipe. Although these southern buttermilk biscuits are heavenly and my husband did ask if I'd make them How to get the BEST Southern Buttermilk Biscuits Everrrr! (or at least this is what changed my biscuit Cuisine American, southern.
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