Why You’ll Love This Recipe
These biscuits are the ultimate side dish for breakfast, brunch, or dinner. They rise beautifully, have a crisp golden crust, and a soft, pillowy inside. You’ll love how quick and simple they are to make using just a few pantry staples. Whether you serve them with fried chicken, sausage gravy, or a drizzle of honey, they never fail to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (cold)
- Buttermilk (cold)
Directions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually pour in the cold buttermilk, stirring until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it 2–3 times to bring it together.
- Pat the dough into a 1-inch-thick circle. Using a biscuit cutter, cut out biscuits and place them close together on the prepared baking sheet.
- Reroll scraps gently to make additional biscuits if needed.
- Bake for 12–15 minutes, or until golden brown on top.
- Brush the tops with melted butter, if desired, and serve warm.
Servings and timing
This recipe makes about 10–12 biscuits.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
- Cheddar Biscuits: Add shredded cheddar cheese and a pinch of garlic powder to the dough for a savory twist.
- Sweet Biscuits: Stir in a tablespoon of sugar and top with honey or jam for a slightly sweeter version.
- Herb Biscuits: Mix in chopped fresh herbs like rosemary, thyme, or chives for a fragrant flavor.
- Butter Dipped Biscuits: Dip each biscuit in melted butter before baking for extra golden, buttery crusts.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, place cooled biscuits in a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 5–7 minutes, or microwave for 15–20 seconds until warm.
FAQs
How do I make my biscuits rise higher?
Use very cold butter and buttermilk, and avoid overworking the dough. Placing the biscuits close together on the baking sheet also helps them rise taller.
Can I use milk instead of buttermilk?
Yes, buttermilk gives the biscuits their signature tang and tenderness. If you don’t have it, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Why are my biscuits tough?
Overmixing or over-kneading the dough develops too much gluten, leading to dense biscuits. Handle the dough gently.
Can I make the dough ahead of time?
Yes, you can prepare the dough, cut out the biscuits, and refrigerate them for up to 1 day before baking.
Should I use salted or unsalted butter?
Unsalted butter allows you to control the salt level in your biscuits more precisely.
Can I bake biscuits in a cast-iron skillet?
Absolutely! Cast iron helps create a beautifully crisp bottom crust and even baking.
Why did my biscuits spread out instead of rising up?
Your butter may have been too warm, or the oven not hot enough. Make sure your butter is cold and your oven is fully preheated.
How do I keep biscuit tops from getting too brown?
If the tops brown too quickly, loosely cover them with foil for the last few minutes of baking.
Can I use self-rising flour?
Yes, just omit the baking powder and salt. Adjust baking soda slightly if your recipe calls for it.
What’s the best way to serve biscuits?
Serve them warm with butter, honey, jam, or sausage gravy. They’re also perfect alongside fried chicken or a hearty stew.
Conclusion
Southern Buttermilk Biscuits are the essence of homey, comforting Southern baking. With their fluffy layers and buttery taste, they’re a timeless favorite that pairs beautifully with both sweet and savory dishes. Once you try making them from scratch, you’ll never go back to store-bought again.
PrintSouthern Buttermilk Biscuits
Fluffy, buttery, and golden, these Southern Buttermilk Biscuits are a classic comfort food with a tender crumb and rich flavor, perfect for breakfast, brunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 biscuits
- Category: Bread
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup cold buttermilk
- Optional: 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Gradually stir in the cold buttermilk until a soft dough forms. Avoid overmixing.
- Turn dough onto a lightly floured surface and knead gently 2–3 times to bring it together.
- Pat dough into a 1-inch-thick circle and cut out biscuits with a biscuit cutter. Place them close together on the baking sheet.
- Reroll scraps gently and cut additional biscuits if needed.
- Bake for 12–15 minutes, until golden brown on top.
- Brush with melted butter if desired, and serve warm.
Notes
- Keep butter and buttermilk very cold for the best rise.
- Do not overwork the dough to maintain a tender texture.
- For savory or sweet variations, mix in cheese, herbs, or sugar as desired.
- Biscuits can be baked in a cast-iron skillet for a crisp bottom.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
