The tall, fluffy and enticing biscuit recipe you’ve been looking for your whole life.
This recipe is the result of years of research and terrific failures. It is the quintessential Southern biscuit; simultaneously sturdy and cloud-like. It is the foundation on which breakfast is built, with a golden top and billowy interior. I take mine with a little butter and a big smear of orange marmalade. What’s going on your biscuit?
- It is important that you use White Lily self-rising flour. I’m not being paid for this- I just know what works. If you live in a region where it’s not available, order it.
- Make sure your fats are as cold as possible. I put my butter and shortening in the fridge at least an hour ahead of bake time.
- While the recipe calls for 1 cup of buttermilk, you may not need to use the entire amount. Pour slowly and add only enough to thoroughly moisten the flour. It’ll be sticky but shoudn’t be goopy (overly wet). If you go overboard, add additional flour.
Buttermilk Dream Biscuits
- 2 cups self-rising flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. granulated sugar
- 2 Tbsp unsalted buter + additional for brushing
- 2 Tbsp shortening
- 1 cup buttermilk
Preheat oven to 450. Combine flour, baking powder, salt and sugar in a large bowl. Cut in butter and shortening using a pastry cutter, fork and knife, or your hands until pieces are pea-sized. Make sure to work quickly, placing bowl in the freezer for a few minutes if fat starts to warm up.
Slowly add milk and incorporate with hands just until flour is moistened. You should be able to form a sticky ball of dough. Place dough on lightly floured surface and gently knead for 20 seconds or until dough is smooth with visible fat.
Form a 1″ thick round and cut out biscuits using a 2″inch cutter. Rework scrap dough and continue. Place biscuits on baking sheet so that they are touching. Bake for 9-12 minutes or until tops are golden. Brush with melted butter and enjoy.