Alabama Buttermilk Biscuits
Alabama Buttermilk Biscuits are flaky, tender, and buttery, featuring a tangy flavor from buttermilk that pairs perfectly with breakfast or Southern comfort meals.
Ingredients
Instructions
- Melt the solid shortening and stir it into the warmed buttermilk.
- Dissolve the yeast in the warm water and add it to the cooled buttermilk mixture.
- Combine the dry ingredients—flour, sugar, salt, and baking powder—with the buttermilk and yeast mixture.
- If desired, roll out the batter to 1/2-inch thickness on a floured surface.
- Cut into biscuits and dip each biscuit in melted butter.
- Let the biscuits rise for 1 hour.
- Bake at 400°F (200°C) until golden brown, about 20 minutes.
Tips & Substitutions
For a flakier biscuit, be careful not to overmix the dough once the wet and dry ingredients are combined. You can substitute half of the shortening with unsalted butter for a richer flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. This will mimic the acidity needed for the yeast.
Serving Suggestions
These biscuits are perfect served warm with butter or honey. They also pair beautifully with fried chicken or as a base for breakfast sandwiches filled with eggs and sausage. For a sweet twist, try them alongside raspberry jam or a drizzle of icing from No Fail Chocolate Icing.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, place the biscuits in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Alabama Buttermilk Biscuits contains roughly 623 calories, with 18g protein, 131g carbohydrates, and 3g fat. It is an excellent source of iron (42% of the Daily Value), protein (36% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 542mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour for this recipe, but the texture may be slightly different. Bread flour gives a chewier texture and more structure, while all-purpose flour will result in a softer biscuit. Adjust the liquid slightly if needed to achieve the desired consistency.
What if I don’t have yeast?
If you don't have yeast, you can make a quick version of biscuits using baking powder instead. Omit the yeast and warm water, and instead mix 2 tablespoons of baking powder into the dry ingredients. This will give you a lighter biscuit without the need for yeast to rise.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and have risen nicely. You can also gently tap the top; if it sounds hollow, they are likely ready. Keep an eye on them in the last few minutes of baking to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).