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Biscuits Recipe

Southern Buttermilk Biscuits

iamwinfred
These flaky, buttery Southern biscuits are the epitome of comfort food. With layers that pull apart effortlessly and a golden, crispy exterior, they're perfect for breakfast with gravy, as a side for dinner, or simply slathered with butter and jam.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 biscuits
Calories 185 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter or fork For cutting butter into flour
  • Biscuit cutter 2.5-3 inch diameter
  • Baking sheet
  • Parchment paper Optional, for easy cleanup
  • Rolling Pin Optional

Ingredients
  

  • 2 1/2 cups all-purpose flour 315g, plus extra for dusting
  • 1 tablespoon baking powder 15g
  • 1 teaspoon baking soda 5g
  • 1 teaspoon salt 6g
  • 1 tablespoon granulated sugar 12g
  • 1/2 cup cold unsalted butter 115g or 1 stick, cut into small cubes
  • 1 cup cold buttermilk 240ml, plus extra for brushing

For Brushing

  • 2 tablespoons melted butter 28g, for brushing tops

Instructions
 

  • Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  • Add cold butter cubes and use a pastry cutter or fork to cut into the flour until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  • Make a well in the center and pour in cold buttermilk, stirring gently with a fork just until dough comes together (don't overmix).
  • Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle, fold in half, and repeat this process 3-4 times to create layers.
  • Pat dough to 3/4-inch thickness and cut out biscuits using a floured biscuit cutter, pressing straight down without twisting.
  • Place biscuits on prepared baking sheet so they're just touching (this helps them rise taller), then brush tops with buttermilk or melted butter.
  • Bake for 12-15 minutes until golden brown on top, then brush with melted butter immediately after removing from oven.

Notes

  • Keep ingredients cold: Cold butter and buttermilk are essential for creating flaky layers. Work quickly to prevent butter from melting.
  • Don't overmix: Overworking the dough develops gluten and results in tough biscuits. Mix just until combined.
  • Press, don't twist: When cutting biscuits, press the cutter straight down. Twisting seals the edges and prevents rising.
  • Buttermilk substitute: Mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes.
  • Make-ahead: Cut unbaked biscuits can be frozen on a baking sheet, then stored in a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes.
  • Storage: Store leftover biscuits in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in 350°F oven for 5 minutes.
  • Cheese variation: Add 1 cup shredded sharp cheddar cheese to the dry ingredients for savory cheese biscuits.
  • Herb variation: Mix in 2 tablespoons fresh chopped herbs (chives, rosemary, or thyme) for herb biscuits.
  • For extra tall biscuits: Stack two layers of dough before final cutting, or place biscuits very close together on the pan.
  • Test doneness: Biscuits should be golden on top and bottom. If tops brown too quickly, tent with foil for last few minutes.

Nutrition

Serving: 1biscuitCalories: 185kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 340mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 6IUCalcium: 8mgIron: 8mg
Keyword breakfast bread, buttermilk biscuits, flaky biscuits, homemade biscuits, southern biscuits
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