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Flaky, buttery, and incredibly tender, these Southern buttermilk biscuits are a breakfast classic. With layers upon layers of goodness, they are perfect served warm with butter, jam, or savory gravy.
For 8 servings
Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place your cubed butter in the freezer for 10-15 minutes while the oven preheats.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar until well combined.
Cut in the Butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
Add Buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork or spatula to stir just until a shaggy, sticky dough forms. Do not overmix; a few dry spots are okay.
Laminate the Dough for Layers: Turn the dough out onto a lightly floured surface. Gently press it together and pat into a 1-inch thick rectangle. Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and pat it out again into a 1-inch rectangle. Repeat the folding and rotating process two more times for a total of three folds. This creates the flaky layers.
Cut the Biscuits: After the final fold, gently pat the dough to a 3/4-inch thickness. Dip a 2.5-inch round biscuit cutter in flour, then press it straight down into the dough. Do not twist the cutter, as this seals the edges and prevents a high rise. Place the cut biscuits on the prepared baking sheet, sides just touching to help them rise taller.
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Flaky, buttery, and incredibly tender, these Southern buttermilk biscuits are a breakfast classic. With layers upon layers of goodness, they are perfect served warm with butter, jam, or savory gravy.
This southern recipe takes 35 minutes to prepare and yields 8 servings. At 271.89 calories per serving with 5.17g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or side_dish.
Bake to Perfection: Gently gather and re-pat the scraps to cut out the remaining biscuits. Brush the tops of all biscuits with half of the melted butter. Bake for 12-15 minutes, or until they have risen high and are golden brown on top.
Finish and Serve: As soon as the biscuits come out of the oven, brush them with the remaining melted butter. Serve immediately while warm.
Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives to the dry ingredients for cheesy, savory biscuits.
Increase the sugar to 2 tablespoons and add 1/2 teaspoon of vanilla extract with the buttermilk. Top with a simple glaze of powdered sugar and milk after baking.
Mix in 1 tablespoon of finely chopped fresh rosemary or thyme with the dry ingredients for an aromatic, herby flavor that pairs well with soups and stews.
The all-purpose flour provides carbohydrates, which are the body's primary source of energy, making these biscuits a satisfying part of a hearty breakfast.
Buttermilk is a good source of calcium, an essential mineral for maintaining strong bones and teeth, as well as proper muscle and nerve function.
Each biscuit contains approximately 275 calories. This can vary slightly based on the exact size of the biscuit and the fat content of your butter and buttermilk.
Southern Buttermilk Biscuits are a delicious comfort food and best enjoyed as an occasional treat. They are high in refined carbohydrates and saturated fat from the butter. They are not considered a health food but can be part of a balanced diet when eaten in moderation.
The most common reason for tough biscuits is overworking the dough. Mixing too much after adding the buttermilk develops gluten, leading to a chewy, bread-like texture. Handle the dough as little as possible at every stage.
Yes. You can prepare the dough, cut the biscuits, and place them on the baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. You can also freeze the unbaked, cut biscuits on a tray, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-7 minutes until soft and warm.