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Buttermilk Biscuits hero image coming soon
1800s-present - Southern cooks, soft-wheat millers, and American quick-bread bakers
Buttermilk biscuits are a cornerstone of Southern breakfast and supper tables. Their tenderness depends on soft wheat flour, cold butter or shortening, and a light hand, and they became especially identified with Southern brands such as White Lily.
Difficulty
Moderate
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
10 biscuits
Region
The American South
Era introduced
1800s-present
Introduced by
Southern cooks, soft-wheat millers, and American quick-bread bakers
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Biscuits changed as American leavening changed. Earlier beaten or yeast-raised breads gave way to quick biscuits once chemical leaveners became common. In the South, soft wheat flour and buttermilk helped create the tender, high-rising biscuit that anchors breakfast plates, gravy, ham biscuits, and Sunday suppers. The technique matters as much as the ingredients: keep the fat cold, fold lightly, and do not twist the cutter.
Drafted with biscuit history from King Arthur Baking (https://www.kingarthurbaking.com/blog/2023/01/30/history-of-american-biscuits), Southern method context from Simply Recipes (https://www.simplyrecipes.com/recipes/classic_southern_buttermilk_biscuits/), and White Lily biscuit context from Bake from Scratch (https://bakefromscratch.com/brian-hart-hoffman-buttermilk-biscuits/).
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