There is something special about baking bread from scratch with love.
They’re super light, crispy, and just plain delicious. We’ll show you tips for making the best rustic cookies ever! It really is easier than you think! Of course, you’ll want to whip up a batch of homemade biscuits and gravy in no time!
How to Make Southern Buttermilk Biscuits from Scratch
One of the most amazing things about these classic cookies is that there are only 3 ingredients in them!
But it’s the way these 3 humble ingredients come together that makes all the difference!
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ingredients you need
As mentioned, you only need three ingredients to create the perfect cookie every time.they are coming
unsalted butter —Cold, cold, cold!
Homegrown Flour – White Lily Best, but other brands are fine too
cheese – full fat if possible. But more importantly – cold, cold, cold!
Pro tip: To get the desired texture of cold butter, it needs to be grated on a box grater. It will produce cold buttery ribbons. You only need 8 tablespoons total (1 stick), but it’s easier to use half of two sticks!
Tips for Perfect Southern Buttermilk Biscuits
stay cold – Make sure all ingredients are ice cold. Put the butter in the fridge for a few hours, then let it sit for about 15 minutes before grating it. After mixing it with the flour, return the bowl to the refrigerator. Even after the cookies are formed, put them back in the freezer for 15 minutes. When the cookies go into the hot oven, they release steam and become beautiful and highly flaky!
sticky is the best – Try not to overwork the dough. You don’t want to break down the gluten, and your hands will be heating up the butter. The dough should be sticky but still pliable enough to form a rectangle.
form cookies – The height of the dough is more important than anything else when cutting cookies. You need the dough to be about 3/4 inch to 1 inch high. The next important thing to remember is to push the cookie cutter straight down. Do not twist and turn the dough, this will prevent the biscuits from puffing up while baking.
These gorgeous gems only take about 15 to 20 minutes to fluff up and turn a beautiful golden brown.
You might as well do it the true Southern way, Finish with a few brushes of melted butter. Spread a little butter before baking and again after baking.
Cookie heaven.
How and when services are provided
Of course, these fancy cookies are perfect for a breakfast feast. Served with eggs, crispy bacon, and potatoes, it’s simply the perfect breakfast.
But these are delicious served for lunch or dinner. For the ultimate Southern-style feast, make a batch of Southern fried chicken, mashed potatoes with cream gravy, slow-cooked green beans, and biscuits. It doesn’t get any better than this.
Pro tip: One batch of this dough makes about 9 to 10 cookies. Recipe is easily doubled. Place remaining biscuits in a large plastic bag and warm gently in the microwave for about 10 seconds. You can also reheat them in the air fryer.
Other Classic Bread-Based Dishes to Try
We just love to bake all types of bread. Here are some of our favorite products you’ll want to try:
Homemade Country White Bread
Shamrock Dinner Rolls
Focaccia Rosemary, Sea Salt, and Olive Oil
Homemade Monkey Bread
Zucchini Bread
Banana Nut Bread
Cinnamon Raisin Swirl Bread
Grandma’s Cinnamon Rolls
Orange Sweet Rolls
But in the meantime, aren’t these babies calling your name? Even better with a little softened butter and a little honey!
There really is something magical about these homemade cookies.
Follow the tips and techniques outlined in this recipe and you’ll get perfect cookies every time.
And, remember, practice makes perfect!
Ready to make the best Southern cookies this side of Savannah, Georgia? Go for it!
When you do, be sure to snap a photo of them, post it on Instagram, and tag @HowToFeedaLoon and the hashtag #HowToFeedaLoon!
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Preheat oven to 450°F. Remove the butter from the refrigerator and let it thaw for about 5 to 15 minutes.
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Using the large holes of a box grater, grate the butter. (Using half of two partially frozen sticks of butter is easier than grating just one stick).
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Add the butter to the flour and stir together with a spoon (or briefly by hand). Place back in the refrigerator to chill for 15 minutes.
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Pour the buttermilk into the flour/butter mixture and stir until just combined. The batter will be sticky.
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Put the dough on a cold surface dusted with a little flour, if it is too wet, add a little more flour. Using your hands, quickly press dough into a rectangle about 3/4 inch to 1 inch thick.
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Using a bench scraper or large knife, cut dough into quarters. Fold quarters of dough on top of each other and quickly press dough again into a thick rectangle (3/4 inch to 1 inch). Repeat this process two more times.
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Gently cut cookies with a 2 to 3 inch cookie cutter. Be sure to press straight down and do not twist and turn the knife. You may need to pull the dough away from the cookie. Carefully transfer them to a small baking sheet lined with parchment paper, about 1 inch apart. Shape the excess dough into another square and form another cookie or two. You should make about 6 to 7 cookies. Return the cookies to the refrigerator to chill for another 15 minutes.
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Brush the top of each cookie with a little melted butter. Bake for 13 to 15 minutes, until lightly golden on top, turning pan halfway through. Remove from oven and brush tops with more melted butter.
The dough will be “fluffy” after adding the buttermilk, but it should hold together. You may need to add a little more buttermilk. It will stick to your fingers slightly. This is normal.
Check out the “tips” in the blog post for key steps in making the perfect cookie. Here are the gist:
- everything should be super cold
- White Lily self-raising flour is the best (link in blog post)
- Do not over knead the dough at all – just lightly roll it into a rectangle about 3/4 inch thick
- Be sure to press down on the cutter straight down when cutting the cookies, without twisting.
Leftover cookies can be stored in a large ziplock bag. Reheat in the microwave for about 10 to 15 seconds. They can be frozen for up to 2 months. Let it thaw completely, then reheat at 350°F for about 15 minutes.
Calories: Chapter 545kcal | carbohydrate: 54G | protein: 11G | fat: 28G | Saturated fat: 12G | cholesterol: 83mg | sodium: 118mg | Potassium: 151mg | fiber: 2G | sugar: 3G | Vitamin A: 986IU | calcium: 86mg | iron: 1mg
Updated: This recipe was originally published in June 2018, but the recipe has been improved and tweaked in February 2023, including new tips and photography and a great new video!
