Southern Buttermilk Biscuits with Butter and Shortening
These classic Southern buttermilk biscuits combine butter and shortening for exceptional flakiness and rich flavor. The cold ingredients and gentle folding technique create tender, fluffy layers that rise beautifully in a hot oven. Perfect for breakfast, dinner, or alongside comfort food favorites. The key is working the fats just until pea-sized pieces remain, then handling the dough minimally to avoid tough biscuits. Serve warm with honey, jam, or gravy for an authentic Southern experience.
Ingredients
- 2 cups flourgluten-free flour blend1:1gluten_freegluten-free
Use 1:1 baking flour blend for similar results
Full guide → - 4 tsp baking powder
- ¾ tsp salt
- ¼ tsp baking soda
- 2 tbsp butter, cold
- 2 tbsp shorteningbutter1:1vegetarianadds dairy
Use all butter for richer flavor but slightly less flaky texture
Full guide → - 1 cup buttermilk, cold
Instructions
- 1
Preheat oven to 450 degrees F
- 2
Combine flour, baking powder, salt, and baking soda in a large mixing bowl
- 3
Cut butter into small cubes
- 4
Add cubed butter and shortening to dry mixture
- 5
Work in butter and shortening with pastry blender until mixture forms pea-sized clumps
- 6
Make a well in center of mixture
- 7
Pour cold buttermilk into well
- 8
Stir until dough just forms and appears sticky
- 9
Turn dough onto floured surface and dust top lightly with flour
- 10
Fold dough gently approximately 5 times
- 11
Form dough into circle approximately 1 inch thick
- 12
Cut biscuits with 2 inch biscuit cutter
- 13
Arrange biscuits on baking sheet so they lightly touch
- 14
Bake 15-20 minutes until golden brown on top
Tips
Keep butter and buttermilk cold for maximum flakiness and better rise
Don't overwork the dough - stop mixing as soon as ingredients come together
Place biscuits touching on the pan so they support each other while rising
Good to Know
Store covered at room temperature up to 2 days, or freeze up to 3 months
Cut biscuits and freeze on tray, then bake from frozen adding 2-3 minutes
Serve warm split open with butter, honey, jam, or sausage gravy
Common Mistakes
Don't skip the cold ingredients or biscuits won't rise properly
Avoid overworking dough to prevent tough, dense biscuits
Substitutions
Gluten-Free Swaps
Use 1:1 baking flour blend for similar results
Full guide →General Alternatives
Use all butter for richer flavor but slightly less flaky texture
Full guide →FAQ
Can I make these without a pastry blender?
Yes, use your fingers to work in the butter and shortening, keeping ingredients cold and working quickly.
What if I don't have buttermilk?
Mix 1 cup regular milk with 1 tablespoon vinegar or lemon juice, let sit 5 minutes before using.
How long do these biscuits keep?
Best eaten fresh, but store covered at room temperature up to 2 days or freeze up to 3 months.