Here’s a classic Southern Buttermilk Biscuits recipe 🥐✨
Fluffy, buttery, and perfect for breakfast, brunch, or alongside dinner.
Ingredients (makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter, cold and cubed
- ¾ cup cold buttermilk
Instructions
- Preheat oven
- 450°F (230°C).
- Line a baking sheet with parchment paper.
- Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter
- Using a pastry cutter or fingers, cut in cold butter until mixture resembles coarse crumbs.
- Add buttermilk
- Stir just until dough comes together. Do not overmix.
- Shape biscuits
- Turn dough onto a floured surface and gently pat to ¾-inch thickness.
- Cut with a biscuit cutter or glass.
- Place biscuits on baking sheet, touching edges for soft sides or spaced apart for crispier edges.
- Bake
- 12–15 minutes until golden brown.
- Serve
- Serve warm with butter, honey, or jam.
Tips & Variations
- Extra fluffy: fold dough over itself 1–2 times before cutting for layers.
- Cheese biscuits: add ½ cup shredded cheddar.
- Herb biscuits: mix in chopped rosemary, thyme, or chives.
- Storage: keep in an airtight container up to 2 days or freeze for up to a month.
I can also provide a canned biscuit shortcut, drop biscuit version, or buttermilk biscuit breakfast sandwich idea if you want.
