Tennessee Buttermilk Biscuits
Tennessee Buttermilk Biscuits are flaky, buttery, and tender, perfect for breakfast or as a side. Their golden crust and soft interior make them a Southern comfort favorite.
Ingredients
Instructions
- Preheat the oven to 500°F.
- Mix the self-rising flour and shortening in a bowl.
- Add buttermilk gradually until the dough leaves the side of the bowl.
- Knead the dough on a floured surface.
- Roll the dough to about 1/2 inch thickness.
- Cut out biscuits from the rolled dough.
- Place the biscuits on an ungreased baking sheet, almost touching.
- Bake for 8 to 10 minutes or until the tops are golden brown.
- Optionally, dip the cut dough into melted butter before baking.
Tips & Substitutions
For the best texture, use chilled shortening and ensure your buttermilk is fresh. If you don't have self-rising flour, you can make your own by adding 1 tablespoon of baking powder and 1/2 teaspoon of salt to each cup of all-purpose flour. Avoid over-kneading the dough to keep the biscuits light and fluffy. Consider dipping the cut dough into melted butter for added richness before baking.
Serving Suggestions
These Tennessee Buttermilk Biscuits are perfect served warm with butter and honey or alongside savory dishes like Granny'S Squash And Tomato Casserole. They also pair beautifully with breakfast items such as sausage or eggs. For a delicious brunch, consider serving them with a side of Yummy Peanut Butter Cookies for a sweet finish.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through. This helps restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tennessee Buttermilk Biscuits contains roughly 563 calories, with 1g protein, 6g carbohydrates, and 60g fat.
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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 tablespoon of baking powder and 1/2 teaspoon of salt for every cup of flour used to achieve a similar rise in your biscuits.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 2/3 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and then use it in your biscuit recipe.
How can I make my biscuits flakier?
To achieve flakier biscuits, make sure to use cold shortening and handle the dough as little as possible. Folding the dough a few times before rolling it out can also help create layers, resulting in a more tender and flaky biscuit.
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).