Buttermilk Biscuits
Buttermilk Biscuits is a easy Southern American recipe that serves 8. 150 calories per serving. Recipe by Cooking With Brenda Gantt on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $2.00 total, $0.25 per serving
Ingredients
- 2 cups Self-Rising White Flour (measure loosely, do not pack)
- 1.25 cups Whole Buttermilk (shaken well before measuring)
- 2 pieces Large Eggs (room temperature)
- 3 tablespoons Chicken Grease (rendered chicken fat or substitute with unsalted butter)
Instructions
Preheat Oven
Set the oven to 500°F (or the highest setting your oven allows, at least 450°F) and let it preheat.
Time: PT5M
Temperature: 500°F
Combine Dry Ingredients
Place the self‑rising flour into a mixing bowl.
Time: PT2M
Incorporate Grease
Add the chicken grease to the flour and rub it in with your fingertips until the mixture resembles coarse crumbs.
Time: PT2M
Mix Wet Ingredients
In a separate small bowl, whisk together the buttermilk and the two eggs until fully combined.
Time: PT2M
Form the Dough
Pour the wet mixture into the flour‑grease mixture. Gently stir with a spoon or spatula, then fold the dough over once or twice on a lightly floured surface. Do not over‑work.
Time: PT3M
Pat and Cut
Pat the dough to about 1‑inch thickness. Dust a pizza can (or biscuit cutter) with flour and press down to cut biscuits. Place the cut biscuits close together on the greased baking pan.
Time: PT3M
Bake
Slide the pan into the preheated oven and bake for 12‑15 minutes, or until the tops are a light golden brown.
Time: PT15M
Temperature: 500°F
Cool and Serve
Remove the pan with oven mitts, let the biscuits cool on a rack for a couple of minutes, then serve warm with butter, jam, or your favorite gravy.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Contains animal fat, Vegetarian option available if butter is used
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Self-Rising White Flour: All-Purpose Flour + 1 1/2 tsp baking powder + 1/4 tsp salt per cup
- Instead of Whole Buttermilk: Milk + 1 tbsp lemon juice or white vinegar per cup
- Instead of Large Eggs: Egg replacer or 2 tbsp unsweetened applesauce
- Instead of Chicken Grease: Unsalted butter, Vegetable oil
Equipment Needed
- Mixing Bowl
- Wooden Spoon or Spatula
- Pizza Can (or Biscuit Cutter)
- Baking Pan
- Oven
- Oven Mitts
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Do not over‑mix the dough; gentle folding preserves fluffiness.
- Bake at a high temperature to achieve a quick rise and avoid drying.
- Place biscuits close together on the pan so they rise upward.
Chef Tips from the Video
- Use a light dusting of flour on your hands to prevent sticking while shaping the dough.
- If you don’t have chicken grease, high‑quality unsalted butter gives a richer flavor.
- For extra flavor, fold in a tablespoon of chopped fresh herbs (like chives) before cutting.
Troubleshooting
Biscuits are dense and tough.
You likely over‑mixed the dough. Next time, fold only once or twice and handle the dough gently.
Biscuits spread out and become flat.
Make sure the oven is fully preheated to a high temperature and place biscuits close together so they rise upward.
Biscuits are pale and dry.
Increase oven temperature to 500°F (or the highest your oven allows) and bake just until golden brown, about 12‑15 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven or toaster.
Freezer: Freeze baked biscuits on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat directly from frozen.
Room temperature: Best eaten the same day; can keep for 2‑3 hours in a covered dish.
Make-Ahead Tips
- Bake a full batch, let cool, then freeze. Reheat in a 350°F oven for 5‑7 minutes.
- Biscuits can be reheated in a toaster oven for a crispier crust.
Frequently Asked Questions
What is the cultural significance and history of Southern buttermilk biscuits in American cuisine?
Buttermilk biscuits are a staple of Southern comfort food, tracing back to 19th‑century farm kitchens where simple ingredients like self‑rising flour, buttermilk, and animal fat were combined to make a quick, hearty bread for breakfast or to accompany gravies.
What are the traditional regional variations of biscuits in Southern cooking?
In the Deep South, biscuits are often made with chicken grease or bacon drippings for a savory flavor, while coastal areas may add cornmeal for a slightly gritty texture. Some families fold in cheese or herbs for a richer version.
How are Southern biscuits traditionally served in the South?
They are commonly split and slathered with butter, honey, or jam, and served alongside sausage gravy, fried chicken, or as a base for breakfast sandwiches. They also appear at holiday meals and church potlucks.
What occasions or celebrations are Southern biscuits associated with in Southern culture?
Biscuits appear at breakfast gatherings, Sunday brunches, church fundraisers, and holiday feasts such as Thanksgiving and Christmas, often paired with fried chicken or country ham.
What makes Southern buttermilk biscuits special compared to other biscuit styles?
The high‑heat bake creates a rapid rise, giving a light, airy interior and a crisp, golden top. Using buttermilk adds acidity that reacts with the leavening in self‑rising flour, while animal fat provides a distinct savory depth.
What are the most common mistakes to avoid when making Southern buttermilk biscuits?
Over‑mixing the dough, baking at too low a temperature, and spacing the biscuits too far apart are the biggest pitfalls. Each leads to dense, dry biscuits instead of fluffy, golden ones.
Why does this biscuit recipe use chicken grease instead of butter?
Chicken grease was traditionally used because it was readily available from fried chicken or roasted birds, adding a savory, slightly smoky flavor that pairs perfectly with gravies. Butter can be substituted for a richer, milder taste.
Can I make these biscuits ahead of time and how should I store them?
Yes, bake the full batch, let them cool completely, then freeze in a single layer on a tray. Transfer to a zip‑top bag and reheat in a 350°F oven for a few minutes before serving.
What texture and appearance should I look for when the biscuits are done?
The tops should be a light golden brown with a slightly crisp edge, while the interior remains soft and fluffy. A gentle tap on the bottom should sound hollow.
How do I know when the biscuits are fully cooked?
Check the color; a golden‑brown top after 12‑15 minutes at 500°F indicates they are done. If you cut one open, the crumb should be fully set with no wet dough.
What does the YouTube channel Cooking With Brenda Gantt specialize in?
Cooking With Brenda Gantt focuses on home‑style Southern cooking, sharing comfort‑food recipes, quick breakfast ideas, and practical tips for everyday cooks, often featuring family‑friendly dishes and traditional techniques.
How does the YouTube channel Cooking With Brenda Gantt's approach to Southern cooking differ from other cooking channels?
Brenda Gantt emphasizes simplicity, using pantry staples and minimal equipment, and often incorporates personal anecdotes and cultural history, making her tutorials feel like a warm kitchen visit rather than a polished studio production.
Last updated: August 30, 2026
