You won’t believe how easy it is to make seriously delicious Southern Style Old Fashion Buttermilk Biscuits with very few ingredients.
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.
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.
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:
- 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
- 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
* 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
These turned out perfect!! Thank you for the recipe
Jill Selkowitz says
Thank you, Shauna. Jill
wanda beene says
Do you put salt in self rising flour?
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?
Can you use whey from making yogurt in place of the buttermilk
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.
Linda Denis says
Has anyone tried doing this on the BBQ going camping this looks all do able,
I have done this while camping. We have outdoor burners and a Barbecue box. It works great for baking outside. Jill
Ellen C. says
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?
You could prepare half a batch, if you like.