Buttermilk Biscuits Recipe: Fluffy, Southern-Style Goodness
If comfort had a taste, it would be warm, buttery buttermilk biscuits fresh out of the oven. There’s something magical about the way a biscuit crumbles, fluffs, and melts in your mouth, especially when baked in a trusty cast iron skillet. My buttermilk biscuits recipe isn’t fussy—just simple ingredients, a little love, and a pinch of Appalachian charm.
I learned this method in West Virginia, where biscuits are more than just food—they’re a way of life. Whether you’re serving them with gravy, slathering them with butter and honey, or just eating them straight from the pan (no judgment!), these biscuits are sure to steal the show.
Why You’ll Love This Buttermilk Biscuits Recipe
This recipe keeps things easy—no fancy equipment or exact measurements required. With Hudson Cream flour, a cast iron skillet, and a touch of bacon grease, you’ll get golden-brown, fluffy biscuits every time. Plus, there’s no kneading or rolling involved. Just mix, pinch, and bake!
Ingredients
- 2 cups Hudson Cream flour (or your favorite self-rising flour)
- Buttermilk (enough to create a soft, slightly sticky dough)
- Bacon grease (for brushing the tops before baking)
- Optional: Cooking spray or oil for greasing the skillet
Instructions
Step 1: Prep Your Dough
In a large mixing bowl, add about 2 cups of Hudson Cream flour. Slowly stir in buttermilk until you have a well-mixed dough. You’re aiming for a soft consistency—not too runny, not too firm. Remember, this recipe is all about trusting your instincts, not measuring cups!
Step 2: Shape the Biscuits
Lay out a piece of wax paper and sprinkle it with a little flour. Pour the dough onto the floured surface and sprinkle a bit more flour on top. No need to knead!
Using your hands, pinch off small portions of the dough. Gently toss the dough between your hands to shake off any excess flour, then place each biscuit directly into a cold, greased cast iron skillet.
Step 3: Bacon Grease Magic
Before popping the skillet into the oven, brush the tops of the biscuits generously with hot bacon grease. This is the secret to that perfect golden, flaky crust.
Step 4: Bake to Perfection
Bake the biscuits at 400°F until you see the edges just starting to brown—this usually takes about 12–15 minutes. For that extra touch of golden beauty, turn on the broiler for a minute or two to brown the tops. Keep an eye on them so they don’t burn!
Tips for Perfect Biscuits Every Time
- Hudson Cream Flour: If you can get your hands on this flour, it’s worth it! Its fine texture makes for incredibly tender biscuits.
- No Preheating the Skillet: Starting with a cold skillet helps the biscuits rise evenly.
- Bacon Grease Brilliance: If you don’t have bacon grease on hand, melted butter works as a substitute—but really, bacon grease is where the magic happens.
Serve These Biscuits With…
- A hearty ladle of sausage gravy
- Butter and a drizzle of honey
- Homemade jam or preserves
- Or simply enjoy them warm and plain—because they’re that good!
