Growing up in the South, there was one thing you could always count on at every family breakfast: a basket of warm, buttery buttermilk biscuits. My grandma had a sixth sense for biscuit-making, and watching her fold the dough and cut each round with precision was like witnessing culinary poetry. The smell of them baking was pure comfort.
Now, I carry on that tradition in my own kitchen, and this recipe brings all that nostalgic charm with it. These Southern Buttermilk Biscuits are fluffy, golden, and impossibly flaky. Whether paired with sausage gravy, slathered with jam, or simply enjoyed with butter, they're a heartwarming staple worth mastering.
Why You’ll Love This Recipe
- Classic Comfort Food: Brings the cozy, nostalgic taste of Southern kitchens.
- Flaky Layers: Folding the dough creates those beautiful, tender layers.
- Quick and Easy: Ready in just 30 minutes.
- Few Simple Ingredients: Made with pantry staples.
- Versatile: Perfect for breakfast, brunch, or dinner sides.
- Freezer-Friendly: Make ahead and bake from frozen when needed.
Ingredients You'll Need
- 10 tablespoons unsalted butter, divided
- 2 cups all-purpose flour, plus extra for dusting
- 1 ½ tablespoons baking powder
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup + 1 tablespoon buttermilk, divided
Substitution Tips:
- If you don’t have buttermilk, mix ¾ cup milk with 2 teaspoons lemon juice or vinegar and let sit for 5 minutes.
- Salted butter can be used; just reduce added salt slightly.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Tip: A hot oven ensures a strong rise.
Freeze the Butter
Cut 8 tablespoons of butter into small cubes and place in the freezer for 10 minutes. Tip: Cold butter is key for flaky layers.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Tip: Use a large mixing bowl to allow space for gentle mixing.
Cut in Butter
Add cold butter cubes to the dry mixture. Use a pastry cutter or fingers to work the butter in until it resembles coarse crumbs. Tip: Leave some pea-sized butter pieces for extra flakiness.
Add Buttermilk
Pour in ¾ cup buttermilk and stir gently until a shaggy dough forms. Tip: Don’t overmix; the dough should just come together.
Fold and Shape
Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Fold like a letter into thirds. Repeat this pat-and-fold process 2 more times. Tip: Folding creates layers for that classic biscuit rise.
Cut Biscuits
Roll or pat dough to 1-inch thickness. Cut with a floured 2.5-inch biscuit cutter. Tip: Press straight down without twisting to help the biscuits rise evenly.
Arrange and Brush
Place biscuits on the baking sheet. For softer sides, place them touching; for crispier edges, space them apart. Melt remaining 2 tablespoons of butter and brush tops.
Bake and Finish
Bake for 13–15 minutes until golden brown. Brush tops with remaining 1 tablespoon buttermilk for a glossy finish. Tip: Serve immediately for best texture.
Serving and Storage Tips
Serve warm with butter, honey, jam, or gravy. For a Southern-style breakfast, pair with sausage and eggs or fried chicken.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 300°F oven for 5-7 minutes. To freeze, place unbaked biscuits on a tray, freeze until solid, then transfer to a bag—bake from frozen, adding 2-3 minutes to the baking time.
Helpful Notes
- Light Touch: Handle the dough gently to avoid tough biscuits.
- Sharp Cutter: Use a sharp-edged cutter to help the biscuits rise.
- Preheat Matters: Make sure your oven is fully preheated before baking.
- Add-Ins: Mix in shredded cheese, herbs, or cooked bacon for fun variations.
Frequently Asked Questions
- Why didn’t my biscuits rise well?
Overmixing or warm butter can prevent a good rise. Make sure the oven is fully preheated. - Can I make the dough ahead of time?
Yes, shape and freeze unbaked biscuits for future use. - Can I use self-rising flour?
You can, but omit the baking powder and salt if you do. - How do I get flaky layers?
Fold the dough multiple times and use very cold butter. - Can I double the recipe?
Absolutely! Just divide the dough and work in batches. - What’s the best flour to use?
All-purpose works great, but for extra tenderness, try White Lily flour.
Final Thoughts
Southern Buttermilk Biscuits are a true comfort classic that deserves a place in every home baker’s collection. With their tender texture, golden tops, and buttery flavor, they’re sure to win hearts at the breakfast table and beyond.
Give them a try, and let me know how yours turn out! Got a favorite biscuit add-in or a special way you serve them? I’d love to hear it!
Southern Buttermilk Biscuits
Ingredients
- 10 tablespoons unsalted butter divided
- 2 cups all-purpose flour plus extra for dusting
- 1 ½ tablespoons baking powder
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup + 1 tablespoon buttermilk divided
Substitution Tips:
- If you don’t have buttermilk mix ¾ cup milk with 2 teaspoons lemon juice or vinegar and let sit for 5 minutes.
- Salted butter can be used; just reduce added salt slightly.
Instructions
Preheat and Prep
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Tip: A hot oven ensures a strong rise.
Freeze the Butter
- Cut 8 tablespoons of butter into small cubes and place in the freezer for 10 minutes. Tip: Cold butter is key for flaky layers.
Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Tip: Use a large mixing bowl to allow space for gentle mixing.
Cut in Butter
- Add cold butter cubes to the dry mixture. Use a pastry cutter or fingers to work the butter in until it resembles coarse crumbs. Tip: Leave some pea-sized butter pieces for extra flakiness.
Add Buttermilk
- Pour in ¾ cup buttermilk and stir gently until a shaggy dough forms. Tip: Don’t overmix; the dough should just come together.
Fold and Shape
- Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Fold like a letter into thirds. Repeat this pat-and-fold process 2 more times. Tip: Folding creates layers for that classic biscuit rise.
Cut Biscuits
- Roll or pat dough to 1-inch thickness. Cut with a floured 2.5-inch biscuit cutter. Tip: Press straight down without twisting to help the biscuits rise evenly.
Arrange and Brush
- Place biscuits on the baking sheet. For softer sides, place them touching; for crispier edges, space them apart. Melt remaining 2 tablespoons of butter and brush tops.
Bake and Finish
- Bake for 13–15 minutes until golden brown. Brush tops with remaining 1 tablespoon buttermilk for a glossy finish. Tip: Serve immediately for best texture.
Notes
- Light Touch: Handle the dough gently to avoid tough biscuits.
- Sharp Cutter: Use a sharp-edged cutter to help the biscuits rise.
- Preheat Matters: Make sure your oven is fully preheated before baking.
- Add-Ins: Mix in shredded cheese, herbs, or cooked bacon for fun variations.
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