Carolina Buttermilk Biscuits and or Southern Shortcake
Transport your taste buds to the heart of the South with these flaky, golden Carolina Buttermilk Biscuits, which double as the perfect base for a classic Southern Shortcake. Made with simple pantry staples like all-purpose flour, baking powder, and buttermilk, these tender biscuits are brushed with melted butter for an irresistible finish. Whether served warm as a savory side or transformed into a decadent dessert with sugared strawberries and freshly whipped cream, this versatile recipe is a celebration of Southern comfort. Ready in just over 30 minutes, these easy-to-make biscuits embody the charm of homemade baking and are sure to impress at any meal. Perfect for breakfast, brunch, or dessert, this recipe is a must-try for lovers of Southern cooking.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 6 tablespoons cold unsalted butter
- 0.75 cup buttermilk
- 2 tablespoons melted butter (for brushing)
- 1 pint fresh strawberries
- 3 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Make a well in the center of the flour mixture and pour in the buttermilk. Gently mix with a fork just until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a rectangle about 1-inch thick.
Use a floured biscuit cutter or a round glass to cut out biscuits. Re-roll the scraps and cut out additional biscuits.
Place the biscuits on the prepared baking sheet, making sure they are slightly touching each other for soft sides. Brush the tops with melted butter.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top. Remove from the oven and let cool slightly.
For the Southern shortcake: While the biscuits bake, hull and slice the strawberries. Toss them in a bowl with granulated sugar and set aside to macerate for at least 10 minutes.
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Store in the refrigerator until ready to use.
To assemble the shortcakes, split a warm biscuit in half. Spoon sugared strawberries and whipped cream onto the bottom half, then top with the other half. Repeat for all servings.
Serve immediately and enjoy!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 478 mg | 21% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 13.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
