Southern Fried Buttermilk Biscuits
Oven Fried Buttermilk Biscuits are a southern favorite, with a slightly tangy flavor, a golden crispy crust and a light and fluffy center.
Servings: 8 servings
- 3 cups self-rising flour
- 6 tbsp shortening
- 1 ½ cups buttermilk
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.
▪ For a more buttery flavored biscuit, cut 4 tablespoons of butter into your flour instead of shortening.
▪ 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.