Disclosure: This is a sponsored post, but as always, my opinions are 100% my own.
Southern “Love” Biscuits made with bread flour — and cut with a heart-shaped biscuit cutter — are deliciously light and flaky homemade buttermilk biscuits with a buttery crust.
Weekend breakfasts are my favorite. It doesn’t matter if we have homemade waffles or pancakes, omelets, or a full country breakfast with homemade biscuits, the best part is enjoying the leisurely morning coffee and conversation.
When I was asked to participate in National Hot Breakfast Month, featuring homemade buttermilk biscuits was a no-brainer. I’m a born and bred Southern girl, after all!
Homemade buttermilk biscuits
I don’t bake biscuits every weekend, but when I do, I’m reminded of how I learned biscuit baking basics from my Dad.
That’s right, my tough and gruff Dad made the best biscuits and red-eye gravy. For city folks, red-eye gravy is made by adding brewed coffee to country ham pan drippings.
This year for Valentine’s Day, I made what I’m calling Southern LOVE Biscuits for my hubby. All homemade biscuits are made with LOVE, of course, but I used a heart-shaped cutter for a little extra biscuit LOVE. Cheesy, I know!
- Sift flour, baking powder, salt, baking soda, and sugar into a large bowl. Drop in 3 heaping forkfuls of shortening and blend into the flour mixture with the fork (or pastry blender) until it becomes coarse crumbs.
- Add buttermilk all at once and stir just until the dry ingredients are moistened, or you have a shaggy dough.
- Turn the dough onto a lightly floured surface and knead 4 to 5 times, patting into a disc. (DO NOT over knead.) Roll to about 1/2 inch thick.
- Cut with a biscuit cutter dipped in flour and place onto a baking sheet. Brush gently with melted butter and sprinkle with coarse ground black pepper.
- Bake 10 to 12 minutes. Brush the tops again with melted butter while the biscuits are still hot from the oven.
- Use COLD fat in your recipe. No matter if it’s Crisco shortening or butter, be sure to keep it refrigerated until you are ready to add to your dough. I use about 3 forkfuls of shortening (approximately 1/3 cup) in my biscuits and instead of using a pastry blender, I use the same fork to incorporate it into the flour.
- Don’t overwork the dough. Once you add the wet ingredients to the dry ingredients, stir only until the dry ingredients are barely moistened. No need to beat that dough to death!
- Don’t over-knead the dough. Are you seeing a pattern here? Kneading on a lightly floured surface 4 to 5 times should be sufficient. More than that will result in tough biscuits.
- Use bread flour. Although I grew up baking with self-rising flour, I’ve learned that using bread flour results in really flaky biscuit layers.
All-purpose flour may be substituted in the biscuit recipe below, but the texture of the biscuits will be firmer.
Besides adding great flavor, buttermilk adds acidity and fat to biscuits, helping the dough rise.
Pour a tablespoon of lemon juice or white vinegar into a one cup measure. Pour enough milk into the cup to finish filling it up. Whisk together, then leave it along for 5 minutes. Use as you would buttermilk in any recipe.
Overworking the biscuit dough may result in the fat melting before the biscuits make it to the oven. Using cold fat (both the shortening and the buttermilk) forms small pockets in the dough so that as the fat melts in the oven, the leavening agent has room to rise in its place.
- Ham & Swiss Biscuits
- Savory Ricotta Scones
- Bacon Cheddar Scones
- Pimento Cheese Muffins
- And a bonus recipe… Homemade Blueberry Jam!
Southern Love Biscuits recipe
To get a beautiful crust on my biscuits, I brush them with melted butter and sprinkle with a little black pepper before baking. When the biscuits come out of the oven, I brush them again with melted butter which results in a nice crispy, buttery crust.
Even though we usually have sausage or bacon, eggs, and gravy with our biscuits, I ALWAYS end my country breakfast meal with a hot biscuit smothered in honey. I call this my breakfast dessert.
Thanks to Bee Raw’s Orange Blossom honey for the delicious drizzle of honey on our biscuits. It was the perfect ending for our lovely Valentine breakfast.
- 2 cups sifted bread flour, or all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon sugar
- 3 heaping forkfuls, or 1/3 cup vegetable shortening
- 1 cup buttermilk
- Preheat oven to 400 degrees.
- Sift flour, baking powder, salt, baking soda, and sugar into a large bowl.
- Drop in 3 heaping forkfuls of shortening and blend into the flour mixture with the fork (or pastry blender) until it becomes coarse crumbs.
- Add buttermilk all at once and stir just until the dry ingredients are moistened, or you have a shaggy dough. Turn onto a lightly floured surface and knead 4 to 5 times, patting into a disc. (DO NOT over knead.)
- Roll to about 1/2 inch thick. Cut with a biscuit cutter dipped in flour and place onto a baking sheet. Brush gently with melted butter and sprinkle with coarse ground black pepper.
- Bake for 10 to 12 minutes. Remove from oven and brush again with melted butter.
Recipe by Cooks.com
- Use COLD fat . No matter if it's Crisco shortening or butter, be sure to keep it refrigerated until you are ready to add to your dough.
- Don't overwork the dough. Once you add the wet ingredients to the dry ingredients, stir only until the dry ingredients are barely moistened.
- Don't over-knead the dough. Kneading on a lightly floured surface 4 to 5 times should be sufficient. More than that will result in tough biscuits.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 117Saturated Fat: 1gCholesterol: 2mgSodium: 142mgCarbohydrates: 16gSugar: 1gProtein: 3g
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, & Woodstock.
Sheila @ Life, Love & Good Food
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.