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Big and Thick Buttermilk Biscuits

There’s something magical about the smell of freshly baked biscuits wafting through the house on a weekend morning. I remember as a child, waking up to that very aroma, the kitchen already buzzing with activity. My grandmother, a true Southern matriarch, would be at the heart of it all, flour dusting her apron as she expertly mixed and kneaded the dough for her famous buttermilk biscuits. They were always impossibly tall, their golden tops promising a soft, fluffy interior, and each bite was a taste of pure comfort and love. These biscuits are my attempt to capture that same magic, and share it with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 6 large biscuits or 8 medium biscuits
Yield: 6-8 biscuits
Dietary Type: Vegetarian

Ingredients

1 lb self-rising flour
1/2 cup shortening
1 3/4 cups buttermilk (low fat, if desired)
3 tablespoons melted butter
1 cup flour, set aside for rolling the dough

Equipment Needed

Large mixing bowl
Spatula or spoon
Cutting board or clean, hard surface
Rolling pin (optional)
9×13-inch baking pan
Butter knife
Saucepan or microwave-safe bowl (for melting butter)

Instructions

Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center.
In a large mixing bowl, combine the self-rising flour and shortening. The best method here is to use your hands. Gently rub the shortening into the flour until the mixture resembles coarse crumbs. This process creates pockets of fat that will result in a flaky biscuit.
Pour in the buttermilk. Use a spatula or spoon to gently blend the ingredients. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tougher biscuits. The goal is to bring the dough together just until it’s moistened.
Assess the mixture’s consistency. If the dough appears too liquid, gradually add a little more flour (about 1/2 cup), mixing until a firmer dough forms. The dough should be slightly sticky, but not so wet that it’s unmanageable.
Lightly flour a cutting board or clean, hard surface with some of the reserved flour. Turn the dough out onto the floured surface.
Gently knead and fold the dough 5-6 times until it comes together into a cohesive, but not overworked, mass. The key is to handle the dough as little as possible to keep the biscuits tender.
Use a rolling pin, or your hands, to gently roll or pat the dough out to about 1-inch thickness. You want thick biscuits, so don’t make the dough too thin.
Carefully transfer the dough to the 9×13-inch baking pan. Press the dough gently into the edges of the pan, ensuring it is evenly distributed across the bottom.
Use a butter knife to cut 6 or 8 even squares into the dough. Leave about half an inch of space between each square. This spacing allows the biscuits to bake evenly and develop a slight crust on all sides.
Bake in the preheated oven for 15-20 minutes, or until the biscuits are slightly golden brown on top. Keep a close eye on them, as oven temperatures can vary. The biscuits are done when a toothpick inserted into the center comes out clean.
While the biscuits are baking, melt the butter either in a saucepan on the stovetop or in a microwave-safe bowl.
Once the biscuits are out of the oven, immediately drizzle the melted butter evenly over the hot biscuits. The butter will soak into the biscuits, adding richness and flavor.
Serve the biscuits warm with your favorite toppings, such as jam, honey, or peanut butter.

Expert Tips & Tricks

Cold Ingredients are Key: Using cold buttermilk and even chilling your shortening can enhance the flakiness of your biscuits. The cold fat creates steam as it bakes, resulting in a lighter texture.
Don’t Overmix: Remember, the less you handle the dough, the more tender your biscuits will be. Overmixing develops gluten, which can make them tough.
High-Quality Flour: Using a good quality self-rising flour makes a noticeable difference. Some brands produce better results than others. Experiment to find your favorite.
Baking Stone Boost: For extra-crispy bottoms, consider preheating a baking stone in the oven and placing the baking pan directly on the hot stone.
Make-Ahead Tip: You can prepare the dough ahead of time, cut it into squares, and then refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if the dough is cold.

Serving & Storage Suggestions

Serve these big, fluffy biscuits warm, straight from the oven. They are delicious on their own or paired with savory dishes like fried chicken or sausage gravy. They also make a wonderful addition to breakfast or brunch, served with jam, honey, or butter.

Leftover biscuits can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, wrap the biscuits in foil and warm them in a 350°F oven for about 10 minutes. You can also reheat them in the microwave, but they may lose some of their crispness. For longer storage, freeze the baked biscuits in an airtight container or freezer bag for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	25mg	8%
Sodium	1200mg	50%
Total Carbohydrate	60g	20%
Dietary Fiber	3g	12%
Sugars	5g	–
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Herbed Biscuits: Add 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or chives, to the flour mixture for a savory twist.
Cheese Biscuits: Incorporate 1/2 cup of shredded cheddar cheese, Parmesan cheese, or Monterey Jack cheese into the dough for cheesy goodness.
Sweet Biscuits: Add 2-3 tablespoons of sugar to the flour mixture for a slightly sweeter biscuit, perfect for serving with fruit and whipped cream.
Dairy-Free Biscuits: Substitute the buttermilk with a mixture of 1 3/4 cups of unsweetened almond milk and 2 tablespoons of lemon juice or apple cider vinegar. Let the mixture sit for 5 minutes to curdle before using. Use vegetable shortening instead of regular shortening.
Spicy Biscuits: Add a pinch of cayenne pepper or a dash of hot sauce to the dough for a little heat.

FAQs (Frequently Asked Questions)

Q: What makes these biscuits so thick?
A: The high ratio of flour to liquid, combined with gentle handling and cutting the dough into thick squares, contributes to their impressive height.

Q: Can I use all-purpose flour instead of self-rising flour?
A: You can, but you’ll need to add a leavening agent. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Q: Why are my biscuits tough?
A: Overmixing the dough is the most common cause of tough biscuits. Be gentle when mixing and kneading.

Q: Can I freeze the biscuit dough before baking?
A: Yes, you can. Cut the dough into squares and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: What’s the best way to reheat biscuits?
A: Wrapping the biscuits in foil and warming them in a low oven (350°F) is the best way to retain their moisture and texture.

Final Thoughts

There’s nothing quite like the satisfaction of pulling a pan of perfectly golden, sky-high buttermilk biscuits from the oven. These biscuits are a testament to the simple joys of home baking, and I hope you’ll give them a try. Don’t be afraid to experiment with different variations and toppings to create your own signature biscuit. And most importantly, enjoy the process and share the warmth with those you love. I’d love to hear about your baking adventures, so please share your feedback and any variations you try!

Big and Thick Buttermilk Biscuits Recipe