Southern Buttermilk Biscuits

When Captain Cavedweller and I were in North Carolina and Tennessee last year, one thing we greatly enjoyed were good southern buttermilk biscuits.

I grew up eating biscuits made with baking powder, and I never really cared for the taste of them. They also tended to be on the dry side, so I never made them.

But we both loved the fluffy, moist, delicious biscuits we had in Pigeon Forge at Dolly Parton’s Stampede. I think they were the best biscuits either of us had ever tasted.

I came home from the trip, determined to find a comparable recipe.

After searching and searching, experimenting, and more searching, I think I found a true winner!

These biscuits are amazing, and best of all, so easy to make. They only use three ingredients and 20 minutes (start to finish), you can pull hot, fresh biscuits out of your oven!

Southern Buttermilk Biscuits


2 cups self-rising flour

1/4 cup shortening

1 cup buttermilk

Preheat oven to 475.

Use extra shortening to grease a 9-inch cast iron skillet, then set on low on a burner (you just want the pan to get warm).

Mix the flour and shortening until pebbly and incorporated. Make a well in the center and add buttermilk. Gently mix, just until combined. (Dough will be slightly sticky).

Form into 8 biscuits by hand (handling as little as possible), then place them all in the warm skillet. (Don’t place them in as you form them or some of the bottoms will be overcooked – do them all together.)

Bake in oven for 12 minutes (may need a minute or two less or more, depending on your oven, elevation, etc.), until tops are golden brown. Remove and spread butter over the tops of the biscuits, then prepare to have your tastebuds tantalized.


Yield: 8 biscuits

NOTE: The biscuits turn out best if all ingredients are cold. I keep the flour in the freezer and take out what  I need when I’m ready to use it. I store the shortening in the fridge.

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