Starting the "Not the Perfect Cook, 'How To' Series," today we're starting with how to make good old, southern buttermilk biscuits! 



I played around with milk, cream, heavy whipping cream, all-purpose and self-rising flour; butter or shortening or both?  My Grandmother told me that buttermilk was the “secret,” as was using shortening. Finally, I figured out that Grandmother was right ... buttermilk is needed to make delicious biscuits, and I like self-rising flour with a little bit of baking powder added to it. I also found that the combination of shortening and butter creates a delicious, moist, beautiful and fluffy biscuit! Worth the years of practice! And remember, “less is more” when it comes to handling your biscuits. Don’t over-mix or “handle” them too much.

  • 2 cups self-rising flour
  • 1/2 teaspoon baking powder
  • 1 Tablespoon sugar
  • 1/4 cup shortening, chilled
  • 2 Tablespoons butter, chilled
  • 3/4 to 1 cup buttermilk
  • 2 Tablespoons butter, softened for topping

Preheat oven to 450.  Mix flour, baking powder and sugar together with a fork to combine.  Add butter and shortening and mix until it resembles small peas.  You will know that you have incorporated the shortening then.  Make a little “hole” in the center of the mixture and add your buttermilk.  At this point, I just mix with my hands, but you can use a fork.  The key to light, fluffy biscuits is not over-mixing your dough.  Turn the dough out onto the counter that you have sprinkled with flour.  Lightly knead the dough then roll it out to your desired thickness, and using a floured, small juice or shot glass, or a floured biscuit cutter, cut the biscuits and place onto a baking stone or baking sheet.  Spread softened butter on top of each biscuit and bake for 15-19 minutes, being careful not to burn.  Enjoy!

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