Southern Buttermilk Biscuits
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
8 steps. 15 minutes total.
- 1
Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C)
- a.Line a baking sheet with parchment paper. Place your cubed butter in the freezer for 10-15 minutes while the oven preheats.
- 2
Step 2
- a.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.
- 3
Cut in the Butter: Add the very cold, cubed butter to the flour mixture
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Step 6
- a.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.
- 7
Step 7
- a.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.
- 8
Step 8
- a.Finish and Serve: As soon as the biscuits come out of the oven, brush them with the remaining melted butter. Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cold is key! Ensure your butter and buttermilk are as cold as possible. You can even chill your mixing bowl and flour for 15 minutes before starting.
- 2Don't overwork the dough. The less you handle it, the more tender your biscuits will be. A shaggy, slightly messy dough is what you're aiming for.
- 3For a quick way to incorporate butter, grate frozen butter directly into the flour mixture using a box grater.
- 4No biscuit cutter? Use the rim of a thin glass dipped in flour. Avoid twisting when you cut.
- 5If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes to curdle.
- 6For extra soft-sided biscuits, bake them in a cast-iron skillet or a round cake pan with the sides touching.
Adapt it for your goals.
Savory
Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives to the dry ingredients for cheesy, savory biscuits.
SweetSweet
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.
HerbedHerbed
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.
Why this is on our healthy list.
Source of Quick Energy
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.
Provides Calcium
Buttermilk is a good source of calcium, an essential mineral for maintaining strong bones and teeth, as well as proper muscle and nerve function.
Frequently asked questions
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.