These homemade Southern buttermilk biscuits are soft and fluffy on the inside with buttery, golden layers on the outside. They are perfect for breakfast with butter, jelly, honey, or syrup, but they are just as delicious served alongside fried chicken, gravy, or your favorite Southern comfort-food meal.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup (1 stick) cold unsalted butter
- 1 cup cold buttermilk, plus a little extra if needed
- 2 tablespoons melted butter, for brushing the tops
Directions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into small cubes. Add it to the flour mixture and use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.
- Pour in the cold buttermilk and gently stir just until the dough comes together. Do not overmix. If the dough seems too dry, add a small amount of additional buttermilk.
- Turn the dough onto a lightly floured surface. Gently pat it into a rectangle. Fold the dough over itself, then gently flatten it again. Repeat the folding process about 2–3 times to help create flaky layers.
- Pat the dough until it is about ¾ to 1 inch thick. Cut the biscuits using a biscuit cutter or the rim of a drinking glass. Press straight down without twisting.
- Place the biscuits on the prepared baking sheet. For softer sides, place them close together. For crispier edges, leave a little space between them.
- Bake for approximately 12–15 minutes, or until the biscuits have risen and the tops are golden brown.
- Remove the biscuits from the oven and immediately brush the tops with melted butter. Serve warm.
Recipe Information
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: About 30 minutes
Servings: About 8–10 biscuits
Pansy’s Tips
Keep your butter and buttermilk cold until you are ready to use them. Cold butter helps create those soft, flaky layers that make homemade biscuits so good.
Try not to overwork the dough. Mix and handle it only enough to bring everything together. When cutting the biscuits, press the cutter straight down instead of twisting it because twisting can seal the edges and keep the biscuits from rising as high.
For an extra buttery finish, brush the biscuits with melted butter as soon as they come out of the oven. I like serving them warm with butter and a little honey or homemade preserves.
Serving & Storage
Serve these Southern buttermilk biscuits warm with butter, honey, jam, jelly, sausage gravy, eggs, bacon, or your favorite breakfast. They also make a great side for fried chicken, baked chicken, greens, and other Southern meals.
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. Reheat them briefly in the oven or microwave before serving.