Easy Buttermilk Biscuits Recipe – Flaky, Southern Comfort in Every Bite 🧈🍞
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Introduction: The Biscuit That Wins Hearts
There’s something profoundly comforting about a warm, flaky buttermilk biscuit. Soft on the inside, golden on the outside, and layered with buttery goodness, this humble Southern classic has a way of stealing the show. Whether you’re serving it alongside fried chicken, pairing it with creamy sausage gravy, or simply enjoying it fresh out of the oven with a drizzle of honey, this Easy Buttermilk Biscuit Recipe is the go-to comfort food you’ll return to time and again.
What makes these biscuits irresistible? It’s all about the cold lard, self-rising flour, and buttermilk — three simple ingredients that come together to create biscuit perfection. You don’t need any fancy tools or advanced baking skills. Just follow these clear steps, and you’ll have fluffy, golden biscuits that rival even the best bakery.
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Ingredients & Their Roles
Understanding what each ingredient does is the secret to mastering this recipe:
3 cups self-rising flour
This type of flour already contains baking powder and salt, making it ideal for quick, consistent rise and fluffy texture without extra measuring.
1/2 cup lard (cold)
Lard creates ultra-flaky layers and adds a rich depth of flavor. It stays solid longer in the oven than butter, allowing steam to create perfect pockets.
1 to 1¼ cups cold buttermilk
Buttermilk’s acidity activates the leavening in self-rising flour and provides a tangy richness that enhances both flavor and tenderness.
2–3 tablespoons melted butter (for brushing tops)
This finishing touch adds shine, softness, and extra flavor to the biscuit tops. It also helps create that golden brown look.
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Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the Dry Ingredients
Place the self-rising flour in a large mixing bowl. Keep your flour cool — this helps the fat remain solid longer, which means flakier biscuits.
Step 3: Cut in the Lard
Add cold lard to the flour. Use a pastry cutter or your fingertips to break the fat into pea-sized crumbs. You want a coarse, crumbly texture — this is what creates those flaky layers.
Step 4: Add Buttermilk
Pour in 1 cup of cold buttermilk. Gently stir with a spoon or fork just until combined. If the dough feels too dry, add an extra splash (up to ¼ cup). Do not overmix — this can make the biscuits tough.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Fold the dough in half, then pat it down again. Repeat this 2–3 times — it’s the secret to creating layers!
Step 6: Cut the Biscuits
Using a floured biscuit cutter or glass, press straight down into the dough without twisting. Twisting seals the edges and prevents rising.
Step 7: Bake
Place biscuits close together on the baking sheet (this helps them rise higher). Bake for 12–15 minutes, or until the tops are golden and the sides are puffed.
Step 8: Brush with Butter
As soon as the biscuits come out of the oven, brush the tops with melted butter for a glossy, irresistible finish.
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