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Home / Recipes / Breakfast / Southern Style Old Fashion Buttermilk Biscuits

Southern Style Old Fashion Buttermilk Biscuits

February 2, 2016 By Jill Selkowitz / 10 Comments Updated July 31, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Southern Style Old Fashion Buttermilk Biscuits

You won’t believe how easy it is to make seriously delicious Southern Style Old Fashion Buttermilk Biscuits with very few ingredients.

Southern Style Old Fashion Buttermilk Biscuits

Southern Style Old Fashion Buttermilk Biscuits

Buttermilk Biscuits with Sausage Gravy, ummmmmmm….. We were out camping in our RV and decided we wanted some Buttermilk Biscuits and Sausage Gravy for breakfast.

The recipe calls for Buttermilk, but I rarely have that on hand, so I’ve created a post to show you hot to Make Your Own Buttermilk Substitution ! I like to bake my biscuits in a Cast Iron Skillet, but they come out great on a cookie sheet too.

 

A close up of a red and black Microplane Artisan Series Coarse Cheese Grater

My secret to great Southern Style Old Fashion Buttermilk Biscuits, is that I freeze the stick of butter and then use a Coarse Hand Grater and grate the frozen butter right into the flour mixture and combine with the flour until I get coarse crumbs.

The recipe also calls for Self Rising Flour. You can certainly buy Self Rising Flour, but if you want to make your own, please see my How to Make Self Rising Flour recipe.

My preference is a Thin Rolling Pin and I like the biscuits to be tall, so I roll out the dough to about 1/3 to 1/2 inch thick and use the RSVP Endurance Stainless Steel Biscuit Cutter to cut into medium circles.

 

Buttermilk Biscuits in Cast Iron 2

After you have cut out the biscuits, you’ll have a bit of dough left. I don’t like to waste, so I roll out all the excess dough and hand shape it and place it on the Cast Iron Skillet with the last batch.

Those last few aren’t pretty, but still tastes delish. The rest of them are beautiful though! 🙂  Once you break them up and pour on the Southern Style Sausage Gravy, no one will know, so use those funny shaped ones first!

There is nothing better than Southern Style Old Fashion Buttermilk Biscuits.

Kitchen Equipment and Essentials

  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Porcelain & Bamboo Salt Box with Spoon
  • 1.5 Quart Stainless Steel Bowl
  • Microplane Artisan Fine Cheese Grater
  • Thin Rolling Pin
  • RSVP Endurance Stainless Steel Biscuit Cutter
  • Lodge 10.25″ Cast Iron Skillet
  • Silicone BBQ Brush
  • Self Rising Flour
  • Make Your Own Buttermilk Substitution

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Here is the handy printable recipe:

Southern Style Old Fashion Buttermilk Biscuits

Old Fashion Buttermilk Biscuits

3.50 from 2 votes
Print Pin SaveSaved! Rate
Course: Bread, Breakfast
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30 biscuits
Calories: 0kcal
Author: Jill Selkowitz

Ingredients

  • 2 1/3 cups Buttermilk or use my Make Your Own Buttermilk recipe
  • 6 cups Self-Rising Flour or Make Your Own Self Rising Flour, plus more for kneading
  • 1-1/2 teaspoon Sea Salt
  • 3/4 cups Lard Butter, Shortening or a Combination)*
  • Melted Salted Butter for brushing

Instructions

  • Preheat the oven to 475 F.
  • In a large bowl sift together the self rising flour and salt.
  • Grate the butter into the flour mixture and gently combine with a fork until the mixture resembles coarse crumbs.
  • Pour in the buttermilk and gently mix with a fork until it all comes together.
  • Flour a flat surface and turn out the dough and knead it 10 to 15 times. (Sprinkle on some flour if you need to so it will come together in a ball so it's less sticky.)
  • Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles.
  • Place in a cast iron skillet or on a baking sheet and bake for approximately 10 minutes, or until golden brown on top.
  • Remove from oven and immediately brush on melted butter.
  • Cover with towel to keep warm

Notes

I use frozen salted butter and a very coarse cheese grater.
* If you use salted butter instead of unsalted butter, decrease the amount of salt you add.
A standard pastry blender can be used instead of the cheese grater

Nutrition

Nutrition Facts
Old Fashion Buttermilk Biscuits
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Southern Style Old Fashion Buttermilk Biscuits

Southern Style Old Fashion Buttermilk Biscuits

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February 2, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Shauna says

    June 15, 2019 at 7:25 am

    These turned out perfect!! Thank you for the recipe

    Reply
    • Jill Selkowitz says

      June 17, 2019 at 1:54 pm

      Thank you, Shauna. Jill

      Reply
  2. wanda beene says

    October 20, 2018 at 9:08 am

    3 stars
    Do you put salt in self rising flour?

    Reply
  3. Cindy says

    October 20, 2018 at 4:45 am

    If you are going to use your cast iron skillet, do you preheat it with the oven or put the biscuits in a cold skillet?

    Reply
  4. NANCY says

    February 8, 2018 at 3:37 pm

    Can you use whey from making yogurt in place of the buttermilk

    Reply
    • Naomi says

      June 6, 2018 at 5:36 pm

      Since your question was not answered by Jill, I will tell you that yes, whey from yogurt-making does make delicious biscuits, or any other kind of bread. I use it to make cornbread, whole wheat bread from my own milled wheat, and biscuits. The whey makes nice fluffy tall breads.

      Reply
  5. Linda Denis says

    April 29, 2017 at 11:40 am

    4 stars
    Has anyone tried doing this on the BBQ going camping this looks all do able,

    Reply
    • Jill says

      June 8, 2017 at 1:00 am

      I have done this while camping. We have outdoor burners and a Barbecue box. It works great for baking outside. Jill

      Reply
  6. Ellen C. says

    January 17, 2017 at 3:42 pm

    This is quite a few biscuits – more than my husband and I need at one time. Is it possible to store the dough and use it as needed? Or is it better to bake the biscuits and reheat from frozen or refrigerated?

    Reply
    • Jill says

      January 19, 2017 at 1:55 pm

      Hi Ellen~

      You could prepare half a batch, if you like.

      Jill

      Reply

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