A delicious, slightly tangy biscuit that is light and fluffy on the inside, firm and brown on the outside, with a scrumptious crispy bottom. Serve for breakfast with some sausage gravy or whip up a batch to serve with dinner.
Simple Oven Fried Biscuits are comfort food at its best! Once you discover how simple and delicious this recipe is you’ll be making them all of the time, you might even put that little doughboy out of work.
This recipe is ridiculously simple to make. My husbands grandmother taught me how to make them back when we were first married and I have been making them ever since.
I recently realized, when I was putting together my weekly budget friendly meal plan that I have never shared her biscuit recipe. I’m really surprised that I haven’t because I make them all of the time. What makes her biscuits so amazing is not just the love that she put into them but how simple and inexpensive they are to make. My family can’t get enough of them.
INGREDIENTS YOU’LL NEED
Only 3 ingredients, a little love and a cast iron skillet, this is how they do such amazing biscuits in the south.
STEP BY STEP INSTRUCTIONS
Step 1: Heating the Fat
Preheat oven to 450°F. Place 2 tablespoons of fat, I like to use shortening, in a 12-inch cast iron skillet. Place the pan in the very bottom of the oven for 5 minutes.
Step 2: Combine the Flour and Fat
In a large bowl, combine 3 cups of self-rising flour and 1/4 cup of fat [shortening]. Using a pastry cutter and working as fast as possible, cut the fat into the flour until mixture looks like crumbs.
Step 3: Adding the Liquid
Make a well in the center and add the cold liquid [buttermilk]. Stir just until the dough comes together, over working the dough will cause the biscuits to become tough.
Step 4: Cutting the Biscuits
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.
Step 5: Baking the Biscuits
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.
TOOLS YOU’LL NEED
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 & REHEAT LEFTOVERS
▪ Not that there will be any leftover, but in case there are, store them in an airtight container or a Ziploc bag. They will keep for about 2-3 days.
▪ To reheat, wrap biscuit in a damp paper towel and heat in the microwave in 10 second intervals.
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.
COOKING TIPS AND RECIPE VARIATIONS
Are you making this? We’d love to see how it turned out. Snap a pic & tag it on Instagram with @FlusterBuster
Post Updated on 3/31/2020
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!