Most yeast requires you to get it started in water. Most of my recipes have you dissolve it into lukewarm water or milk and wait until it activates. Sometimes this can be finicky. It can take anywhere from 5 to 8 minutes for it to activate and get all nice and foamy. But Fleischmann’s® RapidRise® Yeast is actually mixed within the dry ingredients—no activation required! This means no waiting around for it to be activated. You can mix and proceed with the recipe!
It saves a total of 5 minutes for this recipe and it makes these rolls super fool-proof. No need to worry if you activated the yeast correctly!
Before we deep dive into baking up these rolls, let’s talk about history.
This Southern Flaky Buttermilk Biscuit recipe yields perfection. They’re buttery, flaky, tall and deliciously savory biscuits. Pair them with softened butter and apricot jam or use them for your favorite breakfast biscuit sandwich.
Even though I was born in the South (hi, Fulton county), my love for biscuits didn’t begin until I went to high school and would leave my four hour tennis practices depleted and hungry. Luckily there was a Popeyes right by the courts, but I never wanted to ruin my dinner completely so instead of getting chicken and a whole plate, I’d just order two biscuits with a side of butter and honey. Oh man, they were SO good. I couldn’t be more excited to share these Flaky Buttermilk Biscuits!
I Love Biscuits
That experience turned me into a hardcore biscuit-loving human. I love biscuits of all kinds but to be honest, ones made with shortening are it! And guess what, I’ve never baked them. I’ve always opted for full butter. And yes, they’re good, delicious even, but they’re not like this. I’m here to say that if you’re shy to bake with shortening, so was I but we’re here together, let’s do it!!
Last week I had the pleasure of going to lunch with Carla Hall and she was so amazing. We talked for a few hours about all sorts of things. She’s such a beautiful person, even better in person than what you see and know from TV.
I’m so happy to be sharing this biscuit recipe from her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration. I love how the book traces soul food’s history from Africa and the Caribbean to the American South, giving me context in ways that warm my heart and teach me a whole lot.
How To Make Buttermilk Biscuits
A food processor makes this easy!
Add the dry ingredients. We have all-purpose flour, sugar, baking soda, baking powder and salt. And then mix it up.
Use the grating attachment. It eliminates the need to cut the butter into cubes.
And then, add the shortening and butter. The food processor cuts these two things up in the mixture so easily. It easily mixes the shortening and cold butter into the flour. I can’t recommend it enough. If you don’t own one, you can use a big box cheese grater. Alternatively you could also use a pastry blender.
Transfer to a bowl, and then pour in the buttermilk.
Mix it using a spatula. Until it forms a ball. And then dump it out onto a lightly floured surface.
Pat it gently. This recipe doesn’t require a rolling pin; you can simply use your hands and pat the dough gently into a 1/2-inch square.
Fold it over like a letter. This creates those amazing layers. And it’s an important step. So fold it over itself. And then form it into a 3/4-inch thick square.
Stamp out biscuits using a lightly floured 2-inch cutter. No need to twist and turn the cutter. Simply push down.
Transfer them to the prepared baking sheet, super close together. No need to put them on a sheet of parchment paper. But you can if you want to!
Refrigerate the biscuits from 15 to 30 minutes. You want them nice and cold.
Bake ’em! They bake at a super high temperature (450 degrees F) for 15 minutes. As a result, they’ll explode to tall, flaky biscuits. And they’ll be beautifully light brown color.
Serve warm along with softened butter and jam.
Tips and Tricks for this Flaky Buttermilk Biscuit Recipe
Everything needs to be cold. This means cold butter and cold shortening and cold buttermilk. This ensures a flaky buttery biscuit.
Be gentle with the dough. No need to over knead this biscuit dough. Just mix it until everything is incorporated.
A food processor makes things easy. This dough is SO simple to make in the food processor but you can do it in a big bowl with a cheese box grater.
Don’t twist and turn the biscuit cutter. That seals the edges together which prohibits proper rising. Just be sure to press straight down.
Use part shortening and butter. I know that shortening can be annoying to buy. As a result, it gives these biscuits their signature texture and fluffiness.
Trans-free Shortening is the move! I found mine at Whole Foods by the brand Spectrum. It’s trade-free, too!
Can you make buttermilk biscuits ahead of time? Yes, absolutely. These freeze well. Make them until they’re formed biscuits. Stick in the freezer for 1 hour. And then transfer to a freezer-safe container/bag. Bake from frozen and add a few minutes onto the baking time.
These biscuits are SO good. Their texture is dreamy. Like little fluffy clouds. I’m making them for Thanksgiving for sure, and so should you.
Serving Size: 16(2-inch) biscuits or 9 (3-inch) biscuits
These Southern flaky buttermilk biscuits are perfection. They're buttery, flaky, tall and deliciously savory biscuits. Pair them with softened butter and apricot jam or use them for your favorite breakfast biscuit sandwich.
2 1/2cupsall-purpose flour, plus more for shaping the dough
1 1/2teaspoonkosher salt
8tablespoonsunsalted butter, frozen, plus more; for pan
2tablespoonstrans fat-free vegetable shortening
1 1/2cupscold buttermilk, shaken
To Make the Dough with a Food Processor:
Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment. Pulse a few times, until well mixed. Add the shortening and pulse until fine crumbs form. Switch to the grating disk attachment. With the machine running, push the frozen butter through the feed tube.
Transfer the mixture to a large bowl and toss to make sure all the butter shreds are coated with the floury crumbs. Add the buttermilk and fold in using a rubber spatula, running the flat of it through the center of the mixture and then around the edge while you rotate the bowl. Keep at it, being as gentle as possible, until the dry ingredients are evenly hoisted.
To Make the Dough by Hand:
Mix the flour, baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until there are no dry bits of flour left. The dough will be sticky.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.)
Turn the dough out onto the prepared surface and gently pat into a 1/2-inch thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling, and folding twice, rotating the dough 90 degrees each time. Pat the dough to 3/4-inch thickness. It should no longer be sticky.
Flour a 2-inch-round biscuit cutter and press it straight down into the dough. Transfer the round to the prepared pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible and spacing them 1-inch apart on the pan. Stack the scraps, pat to 3/4-inch thickness, and cut again. Refrigerate the rounds until cold, at least 15 minutes.
Preheat the oven to 450 degrees F. Butter a baking sheet. Or line a sheet pan with parchment.
Bake until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot.
Easter is coming at us fast! Is it just me or does this year feel extra early? My brain is used to Easter happening well into the month of April.
I’m excited to head to Mexico City (!!!) this weekend and I’m even more excited that I’ll be home just in time for the festivities. These biscuits (and ham) are on my top priority lists to make/eat this Easter. I hope they find their way to your table too!
This Broccoli Cheddar Soup is full of comforting flavors and vegetables. It’s milk based so it’s not too heavy but is still plenty rich. Flavored with cheddar cheese and topped with homemade baby biscuits makes it the perfect meal to beat a cold wintery day.
Hello from psycho, busy land.
I feel like the holidays are my G-O time. It is cozy season after all and it’s really the time when I feel like I have to post all the recipes that I’ve been collecting in my little summer-hating brain.
This recipe has been on my to-make list for A LONG TIME. How can I have a blog about cozy food and not have a single recipe for broccoli cheddar soup?!?!
This soup is inspired by Panera broccoli cheddar soup but not sponsored by them because they don’t know who I am. But let me tell you, your girl loves Panera.
This soup is surprisingly not very heavy. Yes it has cheese it but it mostly consists of broccoli and chicken broth.
I turned my very flakey biscuits into mini-biscuits because WHY NOT! Think of them like croutons or oyster crackers.
The kitchen is on its last leg. Like, subway tile is supposed to go in this weekend and I’m SOOOO PUMPED. I’m at that place where I am ready for it to be over and for me to use the gorgeous fridge that’s sitting in the dining room.
How to Make Broccoli Cheddar Soup:
Cook the veggies. Add all the veggies to a pot with olive oil and cook until softened.
Make a Roux. Melt some butter and add flour. Cook for a minute or so.
Add the milk and cheese. Slowly add the milk and cook until it thickens up. Add the cheddar and mix until melted.
Add chicken stock and heat up. Just for about 12 minutes to get all the flavors to marry.
Serve! In a big bowl, topped with baby biscuits.
Can you freeze broccoli cheddar soup?
You can, just cool and transfer to a freezer safe container and freeze, however I think this is a soup that’s best fresh, or eaten within a couple days. Frozen foods with milk tend to reheat a little differently.
Tips and Tricks:
If you wanted to add more protein to the recipe you can add shredded or grilled chicken (store-bought rotisserie chicken would make it super easy).
You can use any cheese! Cheddar makes this taste most like the classic but if you wanted to switch up the flavor you could use pepper jack or an extra shard white cheddar.
What to eat with broccoli cheddar soup?
Baby biscuits! I’ve got the instructions below but they’re the perfect addition to a creamy soup. Think ultra oyster crackers.
You can also cook rice and serve alongside for people to mix in if they want.
Lastly you can also go full copycat panera broccoli cheddar soup and serve this with a nice fresh baguette.
This Broccoli Cheddar Soup is full of comforting flavors and vegetables. It's milk based so it's not too heavy but is still plenty rich. Flavored with cheddar cheese and topped with homemade baby biscuits makes it the perfect meal to beat a cold wintery day.
1/2yellow onion, peeled and roughly chopped
1carrot, peeled and diced
1ribs celery, diced
1/2head of broccoli, florets removed and chopped
2cupsgrated cheddar cheese + a bit more for the topping
3cupschicken or vegetable stock
Mini Biscuits, for topping
To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, carrot, celery and broccoli. Add a few pinches of salt and cook for about 5 minutes, until very soft.
Using a spatula, scoot the veggies to the side of the pot and then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour is all coated in the fat. Cook for a minute.
Next, pour in the milk and mix the whole thing together. Bring the milk mixture to a gentle simmer until the roux has thickened. Next add the cheddar cheese and mix until melted. Lastly, pour in the chicken broth. Bring the soup to a gentle simmer and cover the pot to cook for about 10 to 12 minutes. This will just marry all the flavors together.
Just before serving, give it a taste and adjust the salt. It’ll definitely need some; I added about 1 1/2 teaspoon. I also added a ton of black pepper. Divide amongst bowls and serve them with mini biscuits or regular size ones!