An easy recipe for a delicious, slightly tangy biscuit that is light and fluffy on the inside, firm and brown on the outside, with a scrumptious crispy bottom. Only 3-ingredients needed! Serve for breakfast with some sausage gravy or whip up a batch to serve with dinner.
If you’re looking for some serious comfort food, Simple Oven Fried Biscuits will be your best friend. With a few ingredients and minimal effort, these delicious treats are sure to become one of your new go-to’s — even the Pillsbury Doughboy might have something to worry about!
Years ago, under the guidance of my husband’s grandmother, I discovered a recipe that has remained part of our family since we first married. This dish is not only delicious but also surprisingly easy to prepare – perfect for busy weeknights!
I had an eye-opening moment recently when I was putting together my weekly budget friendly meal plan.I realized that even though my grandmother’s biscuits are a family favorite, her recipe has never been revealed. What amazed me most was how straightforward yet delicious it is; using just basic ingredients and minimal cost, she hones in on the key flavors with perfect precision! Anyone who tries them can’t get enough of their incredible taste.
SOUTHERN FRIED BUTTERMILK BISCUITS
INGREDIENTS
Using only basic elements and a hint of affection, Southern cooks can conjure up glorious biscuits with nothing more than three simple ingredients and the warmth of an iron skillet.
- Flour: Self-rising flour, is what makes these biscuits so darn easy. We’re lucky enough to be able to buy self-rising flour at the store, but grandma use to make it herself, in bulk, probably because she served biscuits at almost every meal.
- Liquid: Buttermilk is what gives these biscuits that authentic Southern flavor, but you can also use milk. However, the buttermilk has a tangy, buttery flavor, somewhat similar to the taste of sour cream, it’s what makes these the most delicious biscuits you’ll ever have.
- Fat: I’ve seen grandma use all kinds of different types of fat in her biscuits, lard, bacon fat, and shortening. I prefer using shortening, but I have to say the bacon fat does add a really good flavor to the biscuits.
HOW TO SERVE FRIED BUTTERMILK BISCUITS
These biscuits can be served any time of day. They are great with a little jam, or topped with egg, cheese, and sausage, for breakfast. For lunch, they can be topped with your favorite deli meat, some cheese, and a little mustard. And of course, for dinner, they are amazing with just a bit of melted butter or used for soaking up gravy.
HOW TO STORE
Not that there will be any leftovers, but in case there are, store them in an airtight container or a Ziploc bag. They will keep for about 2-3 days
HOW TO REHEAT
To reheat, wrap the biscuit in a damp paper towel and heat in the microwave in 10-second intervals.
ADD-INS (OPTIONAL)
If you would like to kick up the flavor here are some things you can try:
- For a more buttery-flavored biscuit, use butter as your fat.
- For Buttermilk-free biscuits, replace the buttermilk with milk. Milk is considerably thinner than buttermilk so you won’t need to use as much.
- For Cheddar Bay Biscuits: add 1 tablespoon of garlic powder, 1 tablespoon of fresh chopped parsley, 4 teaspoons of sugar, 1 1/2 teaspoons of Old Bay seasoning, 1 1/2 cups sharp cheddar cheese, 1/2 cups cold cubed butter. Cut the butter into the flour before adding the other ingredients.
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Southern Fried Buttermilk Biscuits
Ingredients
- 3 cups self-rising flour
- 6 tbsp shortening
- 1 ½ cups buttermilk
Instructions
- Preheat oven to 450°F. Place 2 tablespoons of shortening in a 12-inch cast iron skillet. Place the pan in the very bottom of the oven for 5 minutes.
- In a large bowl, combine 3 cups of self-rising flour and 4 tablespoons of shortening. Using a pastry cutter and working as fast as possible, cut the fat into the flour until mixture looks like crumbs.
- Make a well in the center and add the cold buttermilk. Stir just until the dough comes together, over working the dough will cause the biscuits to become tough.
- While the dough is still in the bowl, lightly sprinkle the top of the dough with flour. Dip a 2-inch biscuit cutter in flour and using the sides of the bowl cut out the biscuit. Place in hot cast iron pan.
- Place pan directly on the bottom of the oven, bake for 10 minutes. Move pan to the center rack of the oven and bake an additional 10-15 minutes or until the tops become golden brown.
Notes
▪ For a bacon flavored biscuit, cut 4 tablespoon of bacon grease into the flour instead of shortening.
▪ For non-buttermilk biscuits, replace the buttermilk with milk. Milk is considerably thinner than buttermilk so you won’t need to use as much.
Nutrition
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Post Updated on 4/12/2023
Robin, I’m a biscuit fan from way back, and this is a new one on me! Next time I make biscuits I’ll have to try your grandma’s “fried” method!
If you like biscuits, you’ll definitely love this one. Anyone who has had them always asks for the recipe.
As you may know, I love vintage recipes! I had a Grandma Ruby too, although I never had the chance to meet her as she died four years before I was born. Your husband’s grandma’s recipe looks delicious, Robin. There’s something so wonderful about good homemade biscuits! Thank you for your support of the Hearth and Soul Link Party.
The sound great! I can’t wait to try this recipe!
Thank you for sharing at The Really Crafty Link Party. Pinned!
Love me a good biscuit!
Thank you so much for sharing this great biscuit recipe at #omhgww. It is definitely something that we all need to have on hand.
This is the perfect recipe for me .I especially liked that you shared how to make self raising flour too.From the pit stop linky
I cant wait to try these!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
Your Buttermilk Biscuits look amazing! Hope you have a very special holiday and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Home made biscuits are always welcome in our home! Pinned and shared. Have a lovely week. @marilyn_lesniak
Yummy. When I saw “fried buttermilk biscuits”, I thought it was what my mother made. Any leftover biscuits were split in half and browned in the cast iron skillet with butter. Twice the love. My mother made good biscuits but my mother-in-law’s were even better. I think it was the lard.
Ooh, the way your mother made “fried biscuits” sounds amazing, I’ll be giving it a try for sure.
I can’t believe how simple these are to make yet so gorgeous looking, I imagine these to be like our version of scones here in the UK but much lighter in texture. I’m going to have to give this a go with gluten free flour to see if I can make these for my daughter, thank you for the inspiration.
I’ve never made them with gluten free flour, let me know how they turn out. Enjoy!
This definitely reminds me of grandma’s recipe. She made them every meal and you are right, they are delicious! Thanks for sharing and reminding me of some great memories. #HomeMattersParty
I love how easy they are to make. My grandma used to make them for every meal too. They were always a hit.
Congratulations!
Your awesome post is featured on our Top Ten Features for Full Plate Thursday,504 this week! Thanks so much for sharing with us and hope to see you again soon!
Miz Helen
I have Been trying to find just the right recipe to make my maw maw Ruby’s biscuits too! This one was right on and easy! Thank you!!!
Mama started me cooking when i was about 10. I have never been able to roll them out like mymom and aunts so I use a cookie/biscuits cutter. Just like my betters did I usually make too many. So i split them and fry in bacon grease on both sides. Better than toast.
Everything is better in bacon grease! LOL
Yum! Your description of the biscuits is making my mouth water. I am making these very soon!
You’re gonna love them!
So glad I found this recipe! This is how my grandma used to make biscuits. I couldn’t remember the measurements and all but these sound so much like hers. Thank you so much for sharing your special recipe. It is much appreciated.
They are the best!
I was looking for the recipe to be “Fried” in the skillet on top the stove in lard.
That’s how I remember seeing them done as a kid. You just can’t call it a “Fried Biscuit” because you baked them in a iron skillet 🤷♀️
Thank you so much for your comment! You’re absolutely right, true “fried biscuits” are cooked right in the skillet with lard, just like you remember. I appreciate you pointing that out! I’ll have to share a traditional skillet-fried version too, because there’s nothing quite like those golden, crispy edges. Thanks again for sharing your memory with me!