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Southern Buttermilk Biscuits: A Taste of Mamaw’s Kitchen

Southern buttermilk biscuits always remind me of my Mamaw—my great-grandmother. She was from West Virginia and could whip up biscuits like nobody’s business. Mamaw was a tiny woman with waist-length hair she kept braided and wrapped into a tight bun on top of her head. Once, when I stayed overnight with her and Daddo, I saw her let her hair down before bed. It cascaded down in gray waves, rippled by the braid, and I thought it was the most beautiful thing I’d ever seen. Right then and there, I decided I’d be just like her when I grew old.

Long hair, a spittoon, and a rocking chair—that was my childhood vision of old age. And in my mind, it all played out on a porch overlooking the bayou. Of course, Mamaw never lived on the bayou. By the time I came along, she lived in Phoenix. But I loved the romantic idea of a quiet bayou life, with lightning bugs flickering in the dusk and low boats gliding silently across glassy water, propelled by long sticks. The boatmen would touch the brims of their hats and nod their hellos, careful not to break the stillness. In that fantasy, the only sounds were the creak of my rocking chair, the hum of bugs, the songs of birds, and the soft swish of those boats.

Mamaw’s Legendary Biscuits

But back to biscuits. Mamaw’s biscuits were legendary in the family. I could eat four or six of them in one sitting—if I could get away with it—slathered in butter and grape jelly. They were better than candy. Unfortunately, I never got her recipe, and I’m not sure my biscuits could ever compete. I’d never presume to stack mine up against Mamaw’s, but I have to admit, mine are pretty darn good. Pretty. Darn. Good.

I try not to eat four or six at a time, but it’s tough. Real tough. These biscuits are flaky and tender, with just the right amount of crunch around the edges—the kind of biscuits that make you hope heaven serves breakfast. And with Mamaw up there, I’m betting they do.

These Southern buttermilk biscuits shine with butter and honey alongside fried chicken or smothered in sausage gravy for a mile-long stretch of Southern comfort. Whether you lean sweet or savory, they’ve got you covered. They’re so easy to whip up, you’ll never want to settle for canned biscuits again.

The Evolution of Biscuits

Biscuits, as we know them, evolved from humble beginnings as hardtack: a simple, durable mix of flour, water, and sometimes salt. Hardtack was a survival food—lasting through long sea voyages, grueling marches to battle, or months of prairie travel in covered wagons. While it kept people alive, it didn’t do much for their teeth. People often softened it by frying it, dipping it in coffee, or crumbling it into soups.

Luckily, wars ended, ships docked, pioneers reached their destinations—and biscuits were born. By adding fat (usually lard), swapping water for milk or buttermilk, and using chemical leavening agents, cooks transformed hardtack into the fluffy, tender biscuits we love today. Early recipes contained little to no sugar, but I like to add a touch. It gives the biscuits a delicate crunch on the outside and just a hint of sweetness to complement the salt.

How to Make Southern Buttermilk Biscuits

These biscuits are easy to make, but two tips are key:

1. Keep the butter cold. Cold butter creates steam during baking, giving the biscuits their flakiness.

2. Don’t overwork the dough. Mix just until the ingredients come together—no dry bits, but no over-mixing either.

Ingredients and Equipment

• Equipment: Medium bowl, large baking sheet, parchment paper (optional), measuring utensils, cheese grater, biscuit cutter (or small glass).

• Ingredients: Cold butter, buttermilk, flour, baking powder, salt, and sugar.

Instructions

1. Preheat and Prep:
   Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper if you like. Gather your tools and ingredients, keeping the butter and buttermilk in the fridge until ready to use.

2. Mix Dry Ingredients:
   In a medium bowl, mix the dry ingredients.

3. Grate Butter:
   Take the cold butter from the fridge and shred it into the flour mixture using a cheese grater. Distribute the butter evenly into the flour.

4. Add Buttermilk:
   Pour in the buttermilk and mix gently with your hands until the dough just comes together. The dough should feel slightly tacky but not sticky. Adjust with a splash of buttermilk or sprinkle of flour if needed.

5. Shape and Cut:
   Turn the dough onto a floured surface. Press it to about ½ inch thick with your hands. Use a biscuit cutter to cut out rounds, reshaping the dough as needed to get 9–10 biscuits.

6. Bake:
   Place the biscuits on the baking sheet, spacing them about 2 inches apart. Bake for 12 minutes or until the tops are lightly golden.

7. Serve Warm:
   Enjoy fresh from the oven with your favorite toppings.

These biscuits are so good they might just become legendary in your family, too. Enjoy!