These are southern biscuits without crisco. I don't use crisco in any of my cooking because it contains partially-hydrogenated oils. Tender, flaky, so light! The best buttermilk biscuits!
My favorite buttermilk biscuits! A food processor makes this recipe very easy to throw together. Just follow my steps outlined in the video and you’ll get a light, tender, delicious buttermilk biscuit!
To freeze: On a half sheet pan, lay out the cut, uncooked biscuits and “flash freeze” for 2-3 hours. When the biscuits are frozen solid, remove from the sheet pan and store in a ziplock bag in the freezer. Defrost and bake whenever you’d like fresh biscuits.
Alternatively, you can freeze the biscuit dough in large dough sheets in freezer bags.
Proper Southern Buttermilk Biscuits
These are southern biscuits without crisco. I don't use crisco in any of my cooking because it contains partially-hydrogenated oils. Tender, flaky, so light! The best buttermilk biscuits!
Ingredients
- 3 cups self-rising flour
- 1/2 cup butter, cold – unsalted
- 1 1/2 cup buttermilk
- 1/4 cup butter, melted to brush on top of the biscuit
- scant salt to sprinkle on top
Instructions
- Preheat oven to 400°F
- In a food processor, combine the self-rising flour and butter. Whirr until combined. Add the buttermilk and whirr again until you have a big, gloopy ball of dough.
- Turn the dough out onto a floured surface and gently flour the top of the ball of dough. Roll gently to desired thickness. With a biscuit cutter, cut into as many rounds as you can.
- Heat a flat cast-iron griddle/pan on the stovetop or in the oven. Arrange the biscuits (touching slightly) on the hot griddle/pan. Bake for about ten minutes or until slightly golden on top and cooked throughout.
Video
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