Light, fluffy buttermilk biscuits that practically melt in your mouth. Skip the canned versions—these homemade beauties are ready in about 20 minutes.
There’s something heavenly about a warm, flaky buttermilk biscuit. Pair them with bacon and eggs on a Saturday morning and you have a comfort-food breakfast that feels like home. If you haven’t tried making biscuits from scratch, you’re missing out—they’re tender, airy, and so much better than the canned alternative.
This simple recipe yields classic Southern-style biscuits with a tender crumb and excellent rise. After just one batch you’ll likely wonder why you ever settled for anything less.
More Southern Staples
Southern Style Baked Mac and Cheese
Instant Pot Mashed Potatoes
Bacon Pea Salad
Ingredients
To make these Southern buttermilk biscuits you only need all-purpose flour, baking powder, baking soda, salted butter, and buttermilk.
How to Make Buttermilk Biscuits
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and baking soda. Cut cold butter into small pieces and work it into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs.
Slowly pour in the buttermilk and stir until the dough just comes together—do not overmix. Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Press or roll the dough to about 1/2-inch thickness, then use a biscuit cutter or glass to cut rounds. Place the biscuits on the prepared baking sheet close together (they’ll rise better touching), and bake 10–12 minutes, until golden brown.
Frequently Asked Questions
Why use buttermilk? The acidity in buttermilk reacts with baking soda and powder to tenderize the dough and give a light texture. It also helps keep the biscuits moist.
No buttermilk—what can I use? You can make a quick substitute by adding 1 tablespoon white vinegar to 1 cup of milk and letting it sit for a few minutes. Other options include thinning yogurt or sour cream with a little milk. The important part is the acidic component.
Can I add cheese? Yes—cheddar works wonderfully. Fold shredded cheese into the dry ingredients before adding the buttermilk for a savory twist.
Why must the butter be cold? Cold butter creates pockets of steam as it melts in the oven, producing flaky layers. Keep butter chilled and avoid overworking the dough for the best texture.
How do I avoid tough biscuits? Handle the dough as little as possible and mix just until combined. When cutting biscuits, press straight down with the cutter—don’t twist—so the layers can rise evenly.
Make-Ahead Tips
Can I prepare them ahead? Yes. These biscuits freeze well and are convenient for holiday meals or busy mornings.
How to freeze: Arrange uncooked biscuits on a parchment-lined baking sheet and freeze until firm. Transfer frozen biscuits to a freezer bag and store up to three months. Bake from frozen, adding a few extra minutes if needed.
Do they need refrigeration? Baked biscuits can be kept at room temperature for a couple of days if sealed in a bag. Refrigeration will extend freshness to about a week.
📖 Recipe
Buttermilk Biscuits
Ingredients
- 3 Cups All-purpose flour
- 1 Tablespoon Baking powder
- ½ Teaspoon Baking soda
- ½ Cup Salted butter (cold)
- 1 ¼ Cup Buttermilk
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, and baking soda. Cut in cold butter until mixture resembles coarse crumbs.
- Slowly pour in the buttermilk and mix until just combined—do not overmix.
- Turn the dough onto a floured surface and knead gently a few times to bring it together.
- Roll or press the dough to about ½ inch thickness and cut with a biscuit cutter or glass.
- Place biscuits on the prepared pan so they are touching for a taller, flakier rise. Bake 10–12 minutes until golden brown.
Nutrition
|
Carbohydrates: 25 g
|
Protein: 4 g
|
Fat: 8 g
