Tam’s Southern Buttermilk Biscuits

My recipe for Southern buttermilk biscuits will make the angels sing!

Frequently requested by my son and his friends since early childhood and even now as adults.

You don’t even have to roll or cut them out!

Simply spread the mixture into a buttered casserole dish or 13 x 9 pan, bake, and slice into squares — just like you would brownies.

These are best done using a rubber spatula and clean hands in a large mixing bowl.

Using an electric hand or stand mixer results in a much denser, heavier, unpleasantly chewy texture and they just do not turn out as light and fluffy or at all the way that they should be.   You absolutely must NOT over work this dough mixture!

A very tiny amount of yeast is used along with self rising flour for both flavor and extra fluffiness — as well as less time being needed for it to rest prior to baking. This rest period is not for rising (it will puff plenty during baking) but for texture and flavor.

Set out a 1/2 cup (1 stick) of unsalted butter to rest at room temperature unwrapped for 20 to 30 minutes so it is not too terribly hard to work with but still firm.

Mix warm water (110 F degrees), honey, and rapid acting yeast. Set aside.

Generously butter a glass casserole dish or 13 x 9 sheet cake pan. Set aside.

Use some additional butter for greasing the dish or pan. Do not use the butter that was set out to warm slightly as this is going into the flour mixture later along with the shortening.

In large bowl, whisk together self-rising flour, sugar and salt.

Add the shortening and butter to the flour mixture. Cut in shortening and the butter with a pastry cutter initially if you have one to save some time, then using very clean hands and nails, pinch flour coated lumps of shortening between thumbs and forefingers until no larger than a quarter of the size of a green pea or smaller.

Create a well in the center. Add the instant potato flakes to the well and pour in the heavy cream and buttermilk. Allow to rest for 30 seconds to no more than 1 minute for the potato flakes to absorb the liquids and soften.

Using rubber spatula or very clean hands and nails, mix well until all incorporated and resembles cottage cheese.

Add and incorporate the yeast.

Add 1/2 cup additional flour and incorporate with clean hands (you can use the rubber spatula but it will take longer)  only just until thoroughly mixed. Do not overwork!

It will be very sticky and wet!

However, if it appears soupy or runny (or still closer to being cottage cheese like) an additional 1/4 to 1/2 cup flour may be added. Again, careful not to over work it but gently work it in — just until well incorporated.

Keep in mind that this is not going to be firm like canned or cut out biscuits. It is somewhat similar to drop biscuit dough but unlike drop biscuits it is a bit wetter and will not hold its shape for very long. You could certainly add more flour to make it do so but they will turn out very dense and heavy.

Melt 1/4 cup (half of a stick) of butter and set aside.

Pour biscuit mixture into prepared dish or pan and spread and gently press/pat with a rubber spatula that has been dipped in melted butter just until top is even and smooth. Re-dip the spatula as needed.

Coat the top with the remaining half of a stick (1/4 cup) of melted butter.

Allow to rest for 10 to 15 minutes  — so the buttermilk and yeast can work on the potato flakes and self rising flour for a few minutes.

Meanwhile, preheat the oven to 425 F degrees with the rack positioned one notch below center.

Bake for 8 minutes, then turn front to back (rotate 180 degrees).

Continue to bake for an additional 5 to 10 minutes — until golden brown and firm but springy to the touch.   If they have already browned but are still not yet done cover very loosely with a sheet of foil.

Note: Cook times vary greatly at different altitudes so keep a close eye on them until you know the perfect cooking time for your location and altitude.

Remove from oven. Using a clean rubber spatula, slide a 1/2 stick (1/4 cup) of butter across the top to coat completely while still hot right out of the oven until fully melted. Rest for 3 to 5 minutes on top of or near the still warm stove.

Slice into 16 squares (3 cuts length wise on the long and then 4 cuts across on the short) and serve hot with side(s) of additional butter, jellies, jams, nut butters, honey, cream gravy with sausage, etc. as desired.

Yield: 16 biscuit squares

Note: If after baking the biscuits seem too moist inside try adding a little more flour the next time or baking longer to adjust for any differences in altitudes. If too dense, heavy, dry, or chewy then use a little less flour and don’t over work it as much the next time.