Sandra This Paula Deen Buttermilk Biscuits Recipe is a fluffy and flaky recipe, which is made with self-rising flour and cold buttermilk. It’s a classic, foolproof recipe, ready in about 50 minutes.
Paula Deen Buttermilk Biscuits Recipe Ingredients
- 4 cups self-rising flour
- 2 teaspoons sugar
- 1 teaspoon Kosher salt
- 1 cup cold unsalted butter, cubed
- 1 ½ cups cold whole buttermilk
- 2 tablespoons unsalted butter, melted
How To Make Paula Deen Buttermilk Biscuits
- Preheat and Mix Dry Ingredients: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, whisk together the self-rising flour, sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to quickly cut the butter into the flour until the mixture is crumbly and the largest pieces are about the size of peas.
- Add Buttermilk: Gradually pour in the cold buttermilk, stirring with a fork just until the dry ingredients are moistened and a shaggy dough forms.
- Knead and Shape: Turn the dough out onto a lightly floured surface and gently knead just 3 to 4 times. Pat the dough to a 1-inch thickness.
- Cut the Biscuits: Using a 2½-inch round cutter dipped in flour, cut out the biscuits by pressing straight down. Do not twist the cutter. Place the biscuits on the prepared pan with their sides touching.
- Brush and Bake: Gently press down on the tops of the biscuits with your knuckles, then brush them with the melted butter. Bake for 20 to 25 minutes, or until golden brown. Let cool for 5 minutes before serving.
Recipe Tips
- How do I get the tallest, flakiest biscuits? The secret is using very cold butter and keeping the pieces relatively large (pea-sized). The cold butter creates steam in the hot oven, which pushes the layers of dough apart, resulting in maximum flakiness.
- Why do the biscuits need to touch in the pan? Placing the biscuits close together so their sides are touching helps them support each other as they bake, forcing them to rise upwards instead of spreading outwards.
- Can I make these ahead of time? Yes. The recipe notes that you can prepare the biscuits, cut them out, and freeze them unbaked in a single layer. Once frozen, transfer them to a freezer bag. You can bake them directly from frozen, adding about 10-15 minutes to the baking time.
- How do I avoid tough biscuits? The most important rule is to not overwork the dough. Handle it as little as possible. Just a few gentle kneads are all that’s needed to bring it together. The more you work it, the tougher your biscuits will be.
What To Serve With Buttermilk Biscuits
These classic Southern biscuits are a perfect canvas for a variety of toppings and sides.
- Smothered in sausage gravy
- Served with fried chicken
- With a pat of butter and a drizzle of honey or jam
- As the base for a breakfast sandwich with egg and bacon
How To Store Buttermilk Biscuits
- Room Temperature: Biscuits are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat: To restore their warmth and texture, reheat the biscuits in a 350°F (175°C) oven for about 5 minutes.
Buttermilk Biscuits Nutrition Facts
- Serving Size: 1 biscuit
- Calories: ~280 kcal
- Protein: 5g
- Carbohydrates: 30g
- Fat: 15g
- Saturated Fat: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make your own self-rising flour, for every 1 cup of all-purpose flour, whisk in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. For this recipe, you would use 4 cups of all-purpose flour, 6 teaspoons of baking powder, and 1 teaspoon of salt (omitting the extra salt called for in the recipe).
This can be caused by a few things: your baking powder (in the self-rising flour) might be old, the butter might have been too warm, or you may have twisted the biscuit cutter when cutting, which seals the edges and prevents a high rise.
Yes, using cold buttermilk is just as important as using cold butter. It helps keep the butter pieces from melting before the biscuits hit the hot oven, which is essential for creating those flaky layers.
Try More Recipes:
Paula Deen Buttermilk Biscuits Recipe
Description
Classic Southern buttermilk biscuits that are incredibly tall, flaky, and tender, thanks to cold butter and a gentle touch.
Ingredients
Instructions
- Preheat oven to 425°F. Whisk together flour, sugar, and salt.
- Cut in the cold butter until the mixture is crumbly with pea-sized pieces.
- Gently stir in the cold buttermilk until a shaggy dough forms.
- Turn onto a floured surface and knead 3-4 times. Pat the dough to a 1-inch thickness.
- Cut biscuits with a 2½-inch cutter, pressing straight down without twisting.
- Place biscuits on a parchment-lined pan, sides touching. Brush with melted butter.
- Bake for 20-25 minutes until golden brown.
Notes
- For the flakiest biscuits, use very cold butter and buttermilk. Freezing the cubed butter for a few minutes is a great trick.
- Do not overwork the dough. Handle it as little as possible to ensure the biscuits are tender, not tough.
- Placing the biscuits so they touch helps them rise taller and straighter.
- Unbaked, cut biscuits can be frozen and baked directly from the freezer for a quick, fresh batch anytime.
