Buttermilk biscuits are one of my favorite sides to serve with a country fried chicken dinner. I love sopping up the gravy from my mashed potatoes with these biscuits. Tasty! I think I could eat me about 10 of these yummy southern-inspired buttermilk biscuits and not even feel full. They are so pillowy, warm, and delicious! I don’t know about you guys and gals but I’ll be making up a batch of these biscuits again quite soon!
Check out what my pals from church had to say about this recipe:
We love taking these biscuits to potluck meals!
That sounds like a fabulous idea!
Ingredients
1 cup Gold Medal flour
1/2 teaspoon Morton salt
1 tablespoon Clabber Girl baking powder
1/4 cup Kerrygold cold butter
1/2 cup Hiland buttermilk
3-4 tablespoons butter, melted, for brushing the tops of the biscuits
Instructions
preheat oven to 425 degrees. combine flour, salt, + baking powder in a bowl or in a food processor, then add in butter with a pastry blender or fork, or pulse in the food processor until the mixture looks like coarse cornmeal.
slowly add buttermilk, gently stirring with a rubber spatula or your fingers; add just enough so that it turns into dough.
turn onto a floured surface + knead it four times, folding it back over itself as you go. FOUR! Then STOP, no matter how much fun it is. Overworked dough = unhappy biscuits
roll the dough out to 1/2” thickness, then cut out biscuits with a ring mold (or drinking glass). place biscuits on a parchment-lined or silpat-lined baking sheet, + brush the tops with melted butter. bake until just starting to turn golden, about 15 minutes.
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Quick Tip: Serve these buttermilk biscuits with fried chicken, mashed potatoes, and collard greens for a complete southern meal.