Grandma Barb's Southern Buttermilk Biscuits (2022)

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posted by divas can cook on Mar 15, 2018 (updated Jul 8, 2022) 108 comments »

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4.32 from 163 ratings

*Tried & True* Southern, from-scratch buttermilk biscuits that bake up tender and fluffy! So easy to make!”

Visual learner? Watch me make Grandma Barb’s buttermilk biscuits from start to finish!

In a few days, I’ll be going to visit my grandma Barb. I haven’t seen her since Thanksgiving, so she is well overdue for a dose of my loud singing throughout her house, trying to convince her to get a boo-thang, and raiding her cookbook collection.

Grandma’s house is always the best!

Today I came across her recipe for cheddar biscuits and had to share them! Only I’ll be sharing the non-cheddar version which is her regular buttermilk biscuit recipe. Everybody loves my grandma’s biscuits! They are on a whole different level of cloud-like softness!

Grandma Barb's Southern Buttermilk Biscuits (1)

Don’t worry we’ll get around to the cheddar version another day.

Today is all about these fluffy, tender, flaky, buttery, from-scratch buttermilk biscuits! This is what good Southern meals are made of. I mean, can you think of anything else that is as Southern as a buttermilk biscuit, besides sweet tea??

I have several buttermilk biscuit recipes on my blog but these…yeah….these will always have a special place in my heart.

My grandma Barb’s biscuits just do something for my soul. They make me feel like all is right with the world when I make them. And the way my crazy week has been set up, I need me a little dose of grandma’s biscuits!

Grandma Barb's Southern Buttermilk Biscuits (2)

Although I know they won’t come out as good as hers and the only way to truly get my fix is to make my way to her table. She has this special way of adding a dose of oomph to her recipes that I can’t seem to replicate. Maybe that comes with age.

(Video) How To Make Grandma Barb's Southern Buttermilk Biscuits

I know what a blessing is it sitting at her table and watching her whip up meals. Soaking it all in and basking in that special smile she has when she is in her kingdom, the kitchen.

If you are new to making biscuits, this recipe is great for beginners! It’s as old-fashioned as it gets and the finished product is incredible!

They are light and fluffy thanks to White Lily flour. I swear that flour makes the best biscuits but really any all-purpse flour will do!

Here are a few tips on how to make the Best Southern Buttermilk Biscuits!

  1. Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
  2. Work Fast: Work quickly to make sure the ingredients stay cold.
  3. Don’t add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don’t be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
  4. Don’t twist the cutter: When cutting out biscuits, just go straight down. Don’t twist and twerk the cutter, mkay?
  5. Use FULL-FAT ERRYTHANG:Now is not the time for fat-free buttermilk or margarine, Sista!
  6. Don’t be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits. Don’t worry it won’t be sweet at all.
  7. PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art. It’s kinda hard to teach because it’s all about “the feel and look” of the dough. Kinda like riding a bike. You just gotta get the feel for it and then you never really forget. If you don’t get it right the first time, keep trying! I promise you’ll get it.

You got it? You got this!

Happy biscuit making!!!

Grandma Barb's Southern Buttermilk Biscuits (3)

Get the Recipe: Grandma's Southern Buttermilk Biscuits

4.32 from 163 ratings

TRIED & TRUE* SOUTHERN, FROM-SCRATCH BUTTERMILK BISCUITS THAT BAKE UP TENDER AND FLUFFY! SO EASY TO MAKE!

Prep Time: 10 mins

Cook Time: 14 mins

Total Time: 14 mins

Servings: 8 people

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(Video) Grandma Johnson's biscuits

Ingredients

  • 2 cups White Lily Flour + more for work surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1/4 cup butter-flavored shortening, cold
  • 3 tablespoons unsalted butter + more for brushing, cold
  • 1 cup buttermilk, cold
  • 1 Tablespoon mayonnaise, milk or heavy whipping cream, cold (for brushing)

Instructions

  • Preheat oven to 425 F.

  • In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.

  • Cut in butter-flavored shortening with a pastry cutter.

  • Grate in butter, tossing occasionally.

  • Stir in buttermilk until dough is wet and sticky.

  • Generously flour a work surface.

  • Turn dough out onto floured surface.

  • Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.

  • Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!

  • Fold the dough over several times.(This will create layers.)

  • Pat the dough out into a 1-inch thick rectangle.

  • Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)

  • Place biscuits on pan, with the sides touching.

  • Brush tops of biscuits with a very light coating of mayonnaise.

  • Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)

    (Video) Grandma Shiver's Buttermilk Biscuits

  • Remove from oven and brush with butter.

  • Serve warm.

Video

Notes

Here are a few tips on how to make the Best Buttermilk Biscuits!

Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
Work Fast: Work quickly to make sure the ingredients stay cold.
Don't add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don't be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
Don't twist the cutter: When cutting out biscuits, just go straight down. Don't twist and twerk the cutter, mkay?
Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!
Don't be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits. Don't worry it won't be sweet at all.
PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art. It's kinda hard to teach because it's all about "the feel and look" of the dough. Kinda like riding a bike. You just gotta get the feel for it and then you never really forget. If you don't get it right the first time, keep trying! I promise you'll get it.

Cuisine: American, southern

Course: bread, Side Dish

Author: Divas Can Cook

Serving: 0g, Calories: 0kcal, Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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(Video) 3-Ingredient Buttermilk Biscuits

originally published on Mar 15, 2018 (last updated Jul 8, 2022)

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108 comments on “Grandma Barb’s Southern Buttermilk Biscuits”

Leave a comment »

  1. Trayvette Smith Reply

    I’ve always been afraid of baking until I made these biscuits. I made them once and now I’m getting non stop requests from my family. I absolutely love this recipe. It’s very easy to follow. These biscuits are AAAmazingly Delicious!

  2. Terry Hardaway Reply

    I’ve now made these 3 times and I have the recipe memorized. I’ve never really been good at biscuits, but these come out great every time.

    • divas can cook Reply

      So happy to hear you’re enjoying the recipe!

Leave a Reply

(Video) How To Make The World's Best Buttermilk Biscuits | Southern Living

FAQs

What makes Southern biscuits different? ›

Here's the Reason Biscuits in the South Really Are Better

The not-so-secret ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had access to its special flour for a long time.

What makes Southern biscuits rise? ›

In order to help the biscuits rise, all the experts agree that the fat — whether butter, shortening or margarine — needs to be cold, and there should still be visible chunks of that fat in the dough. Don't overmix.

How do you make Paula Deen's buttermilk biscuits? ›

Ingredients
  1. 4 cups self-rising flour.
  2. 2 teaspoons sugar.
  3. 1 teaspoon kosher salt.
  4. 1 cup cold unsalted butter, cubed.
  5. 1 ½ cups cold whole buttermilk.
  6. 2 tablespoons unsalted butter, melted.
  7. butter, for serving.

What makes better biscuits butter or Crisco? ›

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

What is the secret to an excellent biscuit? ›

The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

What is the secret to light fluffy biscuits? ›

Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.

Should Crisco be cold for biscuits? ›

Like pastry dough, biscuits get their tender crumb and layers from the suspension of fat in flour. The fat, be it butter, lard, or vegetable shortening, needs to be dispersed throughout the dough while still in its solid state, so warm or room-temperature liquid or fat will disrupt this process.

Should I use bread flour or all-purpose flour for biscuits? ›

all-purpose flour – this flour has plenty of gluten developing protein (10-12%), but not as much as bread flour, which makes it more suitable for many cakes, cookies, biscuits and pie dough.

What makes biscuits more moist? ›

Fat Is All That. Fat is one of the most important components of making biscuits. Not only does it keep biscuit dough moist and tender, but fat distribution also helps form the defined layers that biscuits are known for.

How do you get a biscuit to rise higher? ›

Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits. Then heat the oven to 500 degrees; the high heat produces maximum steam, which encourages the biscuits to rise as high as they possibly can.

What is the best flour for buttermilk biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Do you put eggs in buttermilk biscuits? ›

Egg: not traditional in biscuits but this helps everything come together. Buttermilk: this is the ingredient that helps to add tenderness and flakiness to the biscuits as well a flavor!

What does cream of tartar do in biscuits? ›

In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Baking Powder Biscuits recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

What makes a high quality biscuit? ›

The following characteristics are important: Texture – open, flaky, short, depending on the product. Density/volume – low density gives more volume and a lighter bite. Bite/mouth feel – crispiness, softness, smoothness, crunchiness...

Why are my homemade biscuits hard? ›

If your biscuits come out hard and crumbly, it's most likely because the dough was overworked during the kneading process. To prevent that, mix your dough just until it comes together. You should still see bits of butter in your dough.

Should buttermilk be cold when making biscuits? ›

Buttermilk adds tenderness as well as a tangy flavor. For best restuls, make sure the buttermilk is cold. If thsi dairy product is unavailable, you can make your own by combining 1 tablespoon lemon juice or vinegar with enough milk to equal 1 cup. Let stand 5 minutes.

Why northerners cant make biscuits? ›

“Hard wheats are higher in gluten protein, and when they're turned into a dough, the dough is very strong and elastic and can trap carbon dioxide,” says Phillips. If you want to make bread, you want a hard wheat. Northern biscuits suck because they are made with bread flour.

What is the best biscuits in the world? ›

Top 45+ Best Biscuit Brands in the world
  • Oreo.
  • Chips Ahoy.
  • Pepperidge Farm.
  • Keebler.
  • Famous Amos.
  • Nilla.
  • Little Debbie.
  • Nabisco.

Should you sift flour for biscuits? ›

Also, sifting the flour and other dry ingredients will give you a smoother, airier dough. You don't even need a flour sifter to do this. A wire mesh strainer will work just fine.

Should you knead biscuit dough? ›

Knead gently and just enough to form a smooth ball, 10 to 12 times. The technique for kneading biscuit dough is much more gentle than kneading yeast dough. Overkneading will make biscuits tough. Rolling dough-Roll dough with a rolling pin to an even 1/2-inch thickness.

Are biscuits better with all purpose or self rising flour? ›

"A good biscuit starts with good flour," says Jason Roy, owner of Biscuit Head. Like many Southern cooks, he uses self-rising flour because it's pre-mixed to include a blend of hard and soft wheat as well as a leavening ingredient for the perfect rise—something you can't get in plain all-purpose, cake, or pastry flour.

Should biscuits touch when baking? ›

Make sure the sides are touching when you set the biscuits on the baking sheet. As they bake, they cling to each other, rising bigger and taller.

Is lard or Crisco better for biscuits? ›

You can substitute lard and shortening one for one, by weight. The flavor will be different, since lard has a distinctive flavor and shortening is completely neutral. But they will behave much the same way in recipes.

Should you let biscuit dough rest? ›

Cake flour, a low-protein flour that is available in supermarkets from Boston to Chicago, north to Seattle and down to Los Angeles, makes a fine biscuit. Standard Northern all-purpose flour does as well, especially if you allow the dough to rest for 30 minutes or so before cutting it out and baking.

Which flour is best for making cookies biscuits and muffin? ›

Cake Flour: The flour with the lowest protein content (5 to 8 percent). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones.

How do you make Callies biscuits? ›

HUNGRY? HEATING INSTRUCTIONS FOR BISCUITS
  1. Preheat the oven to 400°F.
  2. Unwrap the biscuits and remove from plastic wrap.
  3. Wrap completely on one layer in aluminum foil.
  4. Bake in an oven for 25-30 minutes. ...
  5. Don't forget to butter those biscuits! ...
  6. Let the biscuits rest for a couple of minutes before enjoying.

What are the 3 steps for the biscuit method? ›

How to Make Homemade Biscuits
  1. Step 1: WHISK TOGETHER DRY INGREDIENTS. What is this? ...
  2. STEP 2: CUT IN YOUR FAT. The next step in The Biscuit Mixing Method is to “cut in” the fat into the dry ingredients. ...
  3. STEP 3: ADD YOUR WET INGREDIENTS. At this point, all of the wet ingredients are added into the flour butter mixture.
4 Nov 2018

How do you make Martha Stewart biscuits? ›

Directions
  1. Preheat oven to 375 degrees. ...
  2. Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. ...
  3. Add buttermilk, and stir just until mixture comes together; the batter will be sticky. ...
  4. Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes.

Is it better to use milk or buttermilk in biscuits? ›

When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.

Do you spray the pan when making biscuits? ›

Line a baking sheet with parchment paper or spray with nonstick baking spray. Hold the pan for later use. Step 2: Cut the Butter into the Dry Ingredients.

What does vinegar do in biscuits? ›

Vinegar may have several functions in baked goods: Leavening agent: aids in leavening when used with a base (baking powder) to produce carbon dioxide. Acidulant: decreases pH aiding in meringue stabilization.

How do you get the golden top of the biscuit? ›

Ovens set to 350 or even 400 degrees heat too slowly and cause the fat inside the dough to melt before rising to the dough's full potential. Finally, higher heat will generate more caramelization from the butter on top of the biscuits, leaving you with a beautifully golden crust.

What temperature do you bake biscuits at? ›

Bake the biscuits at 450°F until golden brown, about 12 to 15 minutes. TIP: Make sure your oven is at the right temperature as it needs to be nice and hot! I like to use an oven thermometer to make sure, my oven will often say it's preheated when it's really 15 to 20°F cooler.

Does baking soda help biscuits rise? ›

Baking soda is also known by its chemist term: sodium bicarbonate. When heated, this chemical compound forms carbon dioxide gas – making your breads and cookies rise.

Why do biscuits that use butter rise higher? ›

When the biscuits go in the oven, the butter will melt and cause steam. This buttery steam, in turn, helps produce flaky layers and a higher lift to the biscuits.

Why are my buttermilk biscuits so dense? ›

If your biscuits are dense and heavy, that could be a sign that you are not adding enough butter. The ratio of flour to fat needs to be perfect to get the right texture. When you add your butter to your biscuit dough, be sure that it is chilled. Biscuits get their texture from cold lumps of butter cut in with the fat.

Do you dip it in egg or flour first? ›

The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.

Can I make biscuit dough the night before and refrigerate? ›

When you place the dough in the refrigerator, it can stay overnight. In fact, the longer it sits in the fridge, the better. So you can easily make the dough the night before and bake the buttermilk biscuits in the morning.

Should biscuit dough be dry or wet? ›

Best Biscuit pro tip #3: Your mix should be very dry.

If your consistency is right, when you pour your mix onto the board, it'll look very crumbly (as above) but will come together as you knead it.

Are biscuits better with butter or shortening? ›

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

What is the British word for biscuit? ›

Scone (UK) / Biscuit (US)

American do have things called biscuits too, but they are something completely different. These are the crumbly cakes that British people call scones, which you eat with butter, jam, sometimes clotted cream and always a cup of tea.

What is the difference between Northern and Southern biscuits? ›

In the Northern states butter is the favored lipid. In the South, lard or shortening is the standard. Biscuits became a source of pride as well as sustenance with Southerners even developing their own special flour, called White Lily, not readily available in the North.

What are biscuits in the South? ›

American Biscuits are a Southern US classic. They're effectively savoury buttermilk scones that are flaky rather than crumbly & make an excellent side or breakfast. Ideally served warm and smothered with butter, I can't stop eating them!

Are Southern biscuits the same as scones? ›

So there you have it: Southern biscuits have more butter and acidity (from the buttermilk), making them extra fluffy and flaky. While scones rely on richer, denser, ingredients like heavy cream and eggs to get a sturdy, yet crumbly, pastry. No matter which one you choose for breakfast, you can't go wrong.

What are the 4 types of biscuits? ›

Types of Biscuits
  • Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
  • Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
  • Scones. ...
  • Shortcakes.

What do the British call Southern biscuits? ›

A Biscuit (U.S.) Is a Scone (U.K.)

A British biscuit is not remotely similar to the fluffy and filling American biscuits made famous in Southern American cuisine. The closest British equivalent to those buttery miracles is a scone, which ain't too bad either.

What is a Southern biscuit called in England? ›

Scone (UK) / Biscuit (US)

These are the crumbly cakes that British people call scones, which you eat with butter, jam, sometimes clotted cream and always a cup of tea.

What is the most popular biscuit in the USA? ›

America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie. Chocolate chip cookie is simply tantalizing both in flavor and in texture. The chips of both milk and dark chocolate provide you with a rich and strong flavor while the butter makes the cookies velvety.

What do the British call buttermilk biscuits? ›

Americans are the outlier on how we use "biscuit"

American biscuits are small, fluffy quick breads, leavened with baking powder or buttermilk and served with butter and jam or gravy. They are close to what the British would call scones.

What state eats the most biscuits and gravy? ›

Georgia: Biscuits & Gravy

Flaky biscuits covered in savory sausage gravy are popular all around the South, but the idea originated with the early settlers and became popular with plantation farmers after the Revolutionary War, so we'll give the nod to Georgia for this starchy breakfast staple.

What is the difference between a scone and a buttermilk biscuit? ›

“Scones are made with cream and eggs,” said Katina Talley, owner of Sweet Magnolias Bake Shop in Omaha, Nebraska. “They're sweeter, drier, and may contain fruit. Biscuits are typically made with buttermilk and no eggs. They're flaky, soft, and traditionally not sweet.”

What do Australians call American biscuits? ›

In Australia, "biscuits" are what Americans call "cookies," and these traditional treats date back to World War I.

Which biscuit is No 1 in the world? ›

Parle-G biscuits

Which is the No 1 biscuit? ›

List of 15 Top Biscuit Brands in India With Price List
S.No.List of Biscuit brandPrice Range
1.Parle Biscuit brandRs. 10- Rs. 78
2.Britannia Biscuit brandRs. 10- Rs. 60
3.Sunfeast Biscuit brandRs. 10- Rs. 96
4.Priya Gold Biscuit brandRs. 40- Rs. 60
11 more rows

What is the oldest biscuit? ›

Ships took on fresh food where they could find it, but the staple ration was preserved meat and ship's biscuit. The earliest surviving example of a biscuit is from 1784, and it is a ship's biscuit. They were renowned for their inedibility, and were so indestructible that some sailors used them as postcards.

Videos

1. Fluffy Southern Buttermilk Biscuits Recipe
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2. Grandmas Southern Buttermilk Biscuits
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3. Old Fashioned Buttermilk Biscuits, CVC's Southern Tutorials & Recipes
(Collard Valley Cooks)
4. Southern Buttermilk Biscuits Recipe
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5. The Southern History Of Biscuits | Southern Living
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6. How To Perfect Your Buttermilk Biscuit Recipe | Southern Living
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