southern buttermilk biscuits

southern buttermilk biscuits

I still have very fond taste bud memories of the biscuits at The Pit in North Carolina. Yes, I can’t stop talking about them and have mentioned them a few times on this blog. In my quest to recreate those biscuits I have been trying out as many biscuit recipes as possible – or rather, biscuits that catch my eye. These biscuits looked similar to the ones from The Pit so I decided to give them a shot. I baked the biscuits in my cast iron pan and placed them close to each other. This results in a taller biscuit.

The result – I LOVE these biscuits. Though they aren’t the same as the ones from The Pit, the flavor, texture and smell of these biscuits are divine. They are also very buttery and light. The hubs loves these biscuits a LOT and we couldn’t stop eating them. This is most likely our go-to biscuit at present. A few tips about biscuit making: Be very careful not to overwork the dough, you want the biscuits to be tender, as such, don’t worry about streaks of flour. Also, brush the tops with butter to ensure a nice crisp top.

a biscuit

Southern Buttermilk Biscuits

(taken and slightly adapted from here)


  • 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder (use one without aluminum, if possible)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold, cut into cubes
  • 1 cup buttermilk (approx)
  • 1 tablespoon butter, melted


  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved.
  4. Add the buttermilk and mix until JUST combined.
  5. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  6. Turn the dough out onto a floured surface.
  7. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. (I didn’t fold the dough)
  8. Use a round cutter to cut into rounds.
  9. You can gently knead the scraps together and make a few more.
  10. Place the biscuits on a cookie sheet – if you like soft sides, put them touching each other.
  11. If you like “crusty” sides, put them about 1 inch apart – these will not rise as high as the biscuits put close together. You can also bake them in a cast iron pan like I did.
  12. Brush the tops of the biscuits with melted butter.
  13. Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on top and bottom.
  14. Remove from oven and let cool for about 5 minutes. Serve warm. You can also freeze leftovers. To reheat, place in microwave first for about a minute (depending on your microwave) and then heat in toaster oven till tops are nice and crisp.

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