Southern Buttermilk Biscuits - Flaky Buttermilk Biscuits From Scratch Like Grandmothers Use To Make!

Hello my Friends, welcome to my Southern Kitchen! It is Natural Buttermilk Biscuit Day so today I’m going to share with y’all my Grandmother’s Buttermilk Biscuits recipe from Scratch! Light and fluffy, and full of down-home flavor; perfect to serve for Breakfast, Lunch, or Dinner, great with Jelly, Honey, Gravy, and more! Everyone will love and enjoy these and it takes me back to my Grandmother’s Kitchen when she use to make them every weekend on Saturday mornings! 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon white sugar 1 teaspoon table salt 1/2 teaspoon baking soda 2 tablespoons cold lard 1/2 cup (1 stick, 8 tablespoons) frozen unsalted butter, grated 1 1/2 cups cold buttermilk (homemade, recipe follows or store-bought) 1/4 cup (1/2 stick, 4 tablespoons) unsalted butter, melted and cooked (for brushing the tops of cooked biscuits) Make 13 to 16 Biscuits Preheat oven to 450 degrees. Line a 9x13-inch baking pan with parchment paper or aluminum foil and set aside. In a large bowl, whisk or sift together the flour, baking powder, sugar, salt, and baking soda until well blended. Cut the lard into the flour mixture with a pastry cutter or fork until the mixture forms coarse crumbs. Add in the frozen grated butter into the flour mixture, tossing occasionally using a rubber spatula so that the butter pieces are coated in the flour. Add in the buttermilk and pour it into the dry ingredients and stir until a dough forms. Sprinkle some flour on a flat surface and pour the dough out on top, knead the dough into a soft ball. Flatten the dough into a 1/2-inch thick rectangle and sprinkle with flour. Fold and flatten the dough into thirds to create layers. Using a glass or biscuit cutter, cut them into biscuits (do not twist) and place them on the prepared baking pan spacing them 1-inch apart. Place in the refrigerator to chill for 15 minutes. Remove from the refrigerator and brush the tops evenly with half and half (half milk, half heavy cream). Bake for about 16 to 22 minutes until golden brown. Remove from the oven and brush then generously with melted butter. Serve and enjoy! Ellen’s Homemade Buttermilk 1 1/2 cups whole milk 1 1/2 tablespoons distilled white vinegar or freshly squeezed lemon juice In a measuring cup, add in the milk and remove 1 tablespoon then add in 1 tablespoon of vinegar or lemon juice and stir until well blended. Let it sit for 10 minutes. Previous Video - Strawberries and Cream Oatmeal:    • Strawberries & Cream Oatmeal - Stovetop St...   Ellen’s Biscuits Recipes playlist:    • Biscuits   #ellenshomemadedelights #buttermilkbiscuits #biscuits #bread #quickbread #familyrecipes #familyrecipe #biscuit #biscuitsrecipe #biscuitrecipe #biscuitsrecipes #quickbreadrecipe #southern #southerncooking #southerncookingrecipes For Business Inquiries and to send me a picture of your beautiful creations, please send me an email: [email protected] Follow me on Social Media -Facebook: www.facebook.com/ellendelights -Instagram: www.instagram.com/ellendelights