This southern recipe is basic and made with simple ingredients. It's on of those that everyone needs to have on hand.
If you've struggled learning to make perfect biscuits you're going to love this recipe!
Table of Contents
❤️ Why you'll love it
- An easy buttermilk biscuits from scratch recipe is a staple in any southern kitchen.
- My version bakes up soft and buttery, with a million flaky layers thanks to a unique mixing technique.
- Don't you just love that first rush of fragrant steam that wafts up from a freshly opened biscuit? YUM!
A light, fluffy, tender biscuit is easy to master with just a little practice and these hints and tricks!
🔪 Instructions
The secret to big flaky biscuits?
I'd love to tell you that I started making light, fluffy biscuits at my grandmother's knee when I was 5 but that, my friends, would be a lie.
The truth is that I spent over a decade trying to find the perfect flaky buttermilk biscuits recipe only to realize that it wasn't the recipe it was the technique.
I used the big holes of a grater and just grated ice cold butter into the flour mixture - then I gave the dough a few folds on before shaping.
It made all of the difference. The trick is that the butter has to be icy cold and you can't over-mix the dough.
Simple enough, right?
🥫 Storage
Bake the biscuits as soon as you're done with the dough. This dough doesn't rise well after spending the night in the fridge or being frozen.
Store baked biscuits at room temperature in an airtight container or covered with plastic wrap for a day or two.
Freeze baked biscuits up to 3 months.
📖 Variations
- You can use an equal amount of vegetable shortening if you want. Shortening makes fluffier biscuits but you miss out on that great buttery flavor.
- Instead of brushing the tops with buttermilk you can brush them with melted butter.
- Add some raisins, dried cranberries, or even chocolate chips to the flour before adding in the butter.
💭 Tips
The more experienced you are with any recipe the easier it is to make. These tips will make up for any experience you lack!
I think you'll agree that these are the best buttermilk biscuits ever!
Expert Tip: You can use self rising flour if you prefer. Just leave out the baking powder and baking soda.
- The best flour for southern biscuits is a low protein flour like White Lily. If you can't find that you can use ¾ cup all-purpose flour and ¼ cup cake flour per cup of flour called for in the recipe.
- Keep your baking soda and baking powder fresh - don't use it if it's over 6 months old. It's still safe to eat but it will have lost some of the rising power.
- Sift your dry ingredients. It helps fluff up the flour.
- If you're out of buttermilk you can make a substitute for buttermilk with these instructions.
- Use ice cold ingredients..
- Turn the dough out onto a lightly floured surface.
- Pat the dough into shape for cutting - don't roll it.
- After patting it into shape cut it in equal sized rectangles and stack one on top of the other before cutting.
- Cut the buttermilk biscuits about 1-inch thick with a round biscuit cutter.
- Push the biscuit cutter straight down - don't twist when cutting.
- Dip the cutter in flour often to keep it from sticking.
- Bake them as soon as possible after mixing.
- Use a cast iron pan to bake them in if you like crispy crusts.
👩🍳 FAQs
It seems to be that the quest for perfect southern buttermilk biscuits is similar to the quest for the perfect bathing suit.
Dang near impossible.
Still, there are questions that come up - so here are the most common biscuit questions and their answers.
Nope. You need to get that dough right into a hot oven just as soon as possible after mixing it up. Baking powder and baking soda lose their oomph soon after they get wet.
It has and acid that reacts with baking soda to make baked goods rise better. Buttermilk also helps create a more tender crumb in baked goods.
You can - just omit the baking soda and add in a little more baking powder. OR you can make a buttermilk substitute with 1 tablespoon vinegar to 1 cup of milk - let that sit for a few minutes before using.
Avoid over-mixing and handle the dough gently. Don't twist the cutter - push it straight down.
📚 Related recipes
- Angel biscuits are a cross between a biscuit and a dinner roll – they’re made with yeast and rise high and light.
- Buttermilk Pancakes are fluffy and light. I like to add blueberries but most of the family likes them plain. These are a classic!
- Buttermilk banana bread is super moist and packed with banana flavor. I love it with a little cream cheese.
- Apple fritter bread has all the flavor of your favorite apple fritters but in an easy to make quick bread.
- Lemon blueberry scones are full of plump berries and lemon zest.
- Lemon lavender Irish soda bread is a tangy, delicious variation on traditional soda bread. It’s perfect for brunch!
🍽️ Serve with...
Homemade buttermilk biscuits go with everything! They make the best breakfast sandwiches ever!
- Serve with white sausage gravy for a classic breakfast.
- Try these with a big bowl of crack chicken chili. Nothing better!
- Apricot pineapple jam or strawberry margarita jam are delicious!
- Strawberry butter melting on warm biscuits? Mmmmm....
- You definitely need biscuits with this slow cooker stew.
- And I love them with poppyseed chicken because of the gravy.
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You'll need the following items to make this recipe successfully. To be honest, the white lily flour is the most important part.
📞 The last word
I don't think there's anything as comforting and welcoming than a plate stacked high with hot, homemade buttermilk biscuits and a jar of homemade jam close by, how about you?
I just took forever learning how to make them.
I made biscuits you could bang nails in the wall with. I made biscuits that you could use to skip across the lake if you couldn't find a flat rock.
I've even made biscuits that resembled hockey pucks - only the hockey pucks probably had a better flavor.
I cut in the butter too small. I cut in the butter too big...
Until one day I didn't have time to cut in the butter at all and, surprise surprise... What came out of the oven were the lightest, fluffiest, best biscuits known to man.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️
📖 Recipe
Easy Southern Buttermilk Biscuits
Print Pin Recipe SaveIngredients
- 2 cups flour, white lily or pastry flour is best
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup butter, ice cold - put in the freezer for 10 minutes before using.
- 1 cup buttermilk, plus a little more for brushing tops
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Instructions
- Preheat the oven to 425F.
- Lightly grease a cookie sheet or cover it with parchment/silpat.
- Sift the flour, baking powder, and baking soda into a bowl.
- Whisk in the sugar and salt.
- Using the large side of a grater, grate the butter into the flour mixture stopping occasionally to fold the butter shreds into the flour.
- Stir the butter shreds into the flour and then make a well in the center.
- Pour the cold buttermilk into the well and mix the flour mixture into it lightly with a fork until a soft dough is formed.
- Turn out on a floured work surface and gently knead 15 strokes.
- Pat into a rectangle.
- Cut into 2 equal pieces and stack one on top of the other.
- Pat down until it's 1" thick.
- Cut straight down with a biscuit cutter.
- Place biscuits on the prepared baking sheet.
- Brush the tops with a little buttermilk. Sprinkle with a little sugar if desired.
- Bake for 15 minutes, or until golden brown and done.
- Serve hot.
Notes
- Keep your baking soda and baking powder fresh - don't use it if it's over 6 months old. It's still safe to eat but it will have lost some of the rising power.
- If using self rising flour leave out the baking powder and baking soda.
- Sift your dry ingredients. It helps fluff up the flour.
- Keep all of your ingredients ice cold.
- Pat the dough into shape for cutting - don't roll it.
- After patting it into shape cut it in equal sized rectangles and stack one on top of the other before cutting.
- Cut the buttermilk biscuits about 1-inch thick.
- Push the biscuit cutter straight down - don't twist when cutting.
- Dip the cutter in flour often to keep it from sticking.
- Bake them as soon as possible after mixing.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First published May 17, 2019. Last updated January 29, 2023 for editorial updates.
Theresa
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