Southern Buttermilk Biscuits
Tall, flaky, and incredibly tender biscuits with distinct buttery layers and a golden brown crust. Made from scratch with cold butter folded into flour, then enriched with tangy buttermilk for that classic Southern rise and flavor. Ready in under 30 minutes — perfect for breakfast, supper, or alongside any meal.
For 8 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
TIPA fully preheated hot oven is essential for tall biscuits — don't skip this step. - mix
Whisk the dry ingredients together.
1.In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly distributed. - mix · ~3 min
Cut the cold butter into the flour.
1.Add the cold butter cubes to the flour mixture.2.Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.3.Work quickly so the butter stays cold — visible butter bits create flaky layers.TIPIf the butter starts softening, pop the bowl in the freezer for 5 minutes before continuing. - mix · ~1 min
Add the buttermilk and bring the dough together.
1.Make a well in the center of the flour-butter mixture.2.Pour in the cold buttermilk and stir gently with a fork just until the dough starts to come together.3.The dough should be shaggy and slightly sticky — do not overmix or the biscuits will be tough.TIPOverworking the dough develops gluten, which makes biscuits dense instead of tender. - knead · ~2 min
Turn out and fold the dough for layers.
1.Turn the shaggy dough onto a lightly floured surface.2.Gently pat it into a rough rectangle about 1-inch thick.3.Fold the dough in half, turn it 90 degrees, and pat it out again to 1-inch thickness.4.Repeat the fold, turn, and pat process 2 more times — this creates the flaky layers.TIPUse a light hand — pressing too hard deflates the butter pockets that create steam and lift. - prep · ~2 min
Cut out the biscuits.
1.Pat the dough to an even 1-inch thickness.2.Dip a sharp 2.5-inch biscuit cutter in flour, then press straight down without twisting.3.Cut biscuits close together and place them on the prepared baking sheet with sides touching.4.Gather scraps, gently pat together once, and cut remaining biscuits.TIPNever twist the cutter — twisting seals the edges and prevents the biscuits from rising tall. - bake · ~13 min
Brush with buttermilk and bake until golden.
1.Brush the tops of the biscuits lightly with reserved buttermilk.2.Bake at 450°F for 12 to 14 minutes, rotating the pan halfway through.3.Biscuits are done when the tops are deep golden brown and the sides are set. - serve
Serve the biscuits warm.
Transfer to a wire rack and let cool for 2 to 3 minutes. Serve warm with butter, jam, or gravy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use frozen butter and grate it into the flour for even distribution without warming.
- 2Chill your mixing bowl and tools for 10 minutes before starting to keep butter cold.
- 3Pat dough to exactly 1-inch thickness for the tallest rise; too thin yields flat biscuits.
- 4Arrange biscuits touching on the baking sheet so they push upward as they bake.
- 5For extra-golden tops, brush with melted butter immediately after baking.
- 6Make ahead: cut biscuits freeze well; bake from frozen adding 2-3 minutes.
Adapt it for your goals.
Cheddar-chive
Fold in 1/2 cup shredded sharp cheddar and 2 tablespoons chopped fresh chives after cutting in the butter for a savory, cheesy take that pairs perfectly with soups or eggs.
whole wheatWhole wheat
Replace 1 cup of all-purpose flour with whole wheat pastry flour for a nuttier flavor and slightly more fiber; increase buttermilk by 2 tablespoons to maintain tenderness.
drop biscuitsDrop biscuits
Skip the folding and cutting steps entirely—drop shaggy spoonfuls of dough onto the baking sheet for rustic, craggy biscuits that are faster to make but still tender.
sweet cinnamonSweet cinnamon
Add 1 teaspoon cinnamon and 2 tablespoons sugar to the dry ingredients, then stir in 1/3 cup dried currants or raisins with the buttermilk for a breakfast-style biscuit.
Why this is on our healthy list.
Source of Calcium
Buttermilk provides calcium and probiotics, supporting bone health and digestion, while adding tang without excess fat.
Lower Sugar Moderation
With only 1 teaspoon of sugar across the entire batch, these biscuits are low in added sugar compared to many baked goods.
Customizable Fat Content
Using unsalted butter lets you control the sodium, and you can reduce the butter by 2 tablespoons for a lighter version without sacrificing all the flakiness.
Frequently asked questions
Yes, but the biscuits won't be as tangy or tender. Add 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and let it sit for 5 minutes to mimic buttermilk's acidity.
