Southern buttermilk biscuits are a timeless comfort food rooted in tradition, warmth, and family gatherings. Known for their buttery layers, golden crust, and soft, tender interior, these biscuits are a staple in Southern homes. Whether smothered in creamy sausage gravy, topped with fruit preserves, or enjoyed plain with a dab of butter, they never fail to satisfy.
This recipe walks you through the step-by-step process of crafting authentic Southern buttermilk biscuits from scratch using basic pantry ingredients. With a few smart techniques and a little practice, you’ll soon be baking biscuits that rival any family heirloom recipe.
Why Buttermilk Makes the Difference
Buttermilk is the defining ingredient in true Southern biscuits. Its slight tang adds depth of flavor, while the acidity reacts with leavening agents like baking soda to give the biscuits a tender crumb and impressive rise.
Not only does buttermilk contribute to taste, but its cold temperature helps create those signature flaky layers. For best results, always keep your buttermilk and butter cold until the moment they’re added to the dough.
Ingredients You’ll Need
This classic recipe calls for a few simple ingredients that come together to form light, airy, and irresistible biscuits:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- ¾ to 1 cup cold buttermilk
- Optional: 1 tablespoon sugar, for a subtle hint of sweetness
Tip: Use aluminum-free baking powder for a cleaner flavor, especially if your biscuits will be served plain or with sweet toppings.
Mixing the Dough
Step 1: Prepare Your Work Area
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly flour your work surface and have a biscuit cutter or sharp knife ready.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). This ensures the leavening agents are evenly distributed throughout the dough.
Step 3: Cut in the Butter
Add the cubed, cold butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Some pea-sized bits of butter should remain; these melt during baking to create flakiness.
Step 4: Add the Buttermilk
Make a well in the center of the flour mixture and pour in ¾ cup of cold buttermilk. Gently stir with a wooden spoon or spatula just until the dough comes together. If the dough feels dry, add an extra tablespoon or two of buttermilk.
Tip: Do not overmix the dough. Overworking it will develop gluten and make your biscuits dense.
Shaping and Cutting the Biscuits
Turn the dough out onto your floured surface. Using your hands, gently press it into a rough rectangle about 1-inch thick. Fold it in half, rotate it, and gently press again. Repeat this folding process 3 to 4 times to create layers.
Finally, pat the dough into a ¾ to 1-inch thick slab. Use a 2½-inch round biscuit cutter to cut out biscuits. Press straight down without twisting, which can seal the edges and prevent a good rise. Gather the scraps, gently re-form, and cut additional biscuits.
Place the biscuits close together on the prepared baking sheet for soft sides, or space them apart for crisp edges.
Baking the Biscuits
Place the tray in the preheated oven and bake for 12 to 15 minutes, or until the tops are golden brown. If desired, brush the tops with melted butter as soon as they come out of the oven for an extra-rich finish.
Allow the biscuits to cool slightly before serving, though they’re best enjoyed warm and fresh from the oven.
Serving Suggestions
Southern buttermilk biscuits are incredibly versatile. Here are a few ways to enjoy them:
For Breakfast:
- Serve with sausage gravy for a hearty, traditional Southern breakfast.
- Split and fill with eggs, bacon, or ham for a breakfast sandwich.
- Top with honey or fruit preserves for a sweet start to the day.
As a Side:
- Pair with fried chicken, pot roast, or meatloaf.
- Serve alongside creamy soups like chicken and dumplings or potato chowder.
- Add them to your holiday spread as a bread basket staple.
For Snacks or Dessert:
- Make strawberry shortcakes with halved biscuits and sweetened whipped cream.
- Use them as the base for mini sandwiches with pimento cheese or chicken salad.
- Toast day-old biscuits and top with cinnamon butter for a sweet treat.
Pro Tips for Perfect Southern Biscuits
- Keep everything cold: Cold butter and buttermilk are key to achieving a tender, flaky biscuit.
- Don’t twist the cutter: Always press straight down to ensure clean layers and even rising.
- Use a light touch: Handle the dough as little as possible to avoid overworking it.
- Fold for flakiness: Folding the dough helps create buttery layers that puff up beautifully in the oven.
- Bake at a high temperature: A hot oven ensures a quick rise and golden crust.
Frequently Asked Questions
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5–10 minutes. This sour milk substitute works similarly in baking.
Can I make these biscuits ahead of time?
Yes! You can cut and freeze unbaked biscuits on a tray. Once frozen, transfer them to a bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Why didn’t my biscuits rise?
Common culprits include overmixing, old leavening agents, or using warm butter. Always check the freshness of your baking powder/soda and ensure your butter is cold.
How do I store leftovers?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
Can I use self-rising flour?
Yes. If you use self-rising flour, omit the baking powder and salt. Be sure to follow the flour package’s guidelines.
Do I need to add sugar?
Sugar is optional. Traditional Southern biscuits usually aren’t sweet, but a small amount of sugar can enhance the flavor if you plan to serve them with sweet toppings.
Final Thoughts
Southern buttermilk biscuits are more than just bread—they’re a cherished tradition. With their golden tops, tender interiors, and endless serving options, they offer both comfort and joy. Whether you’re baking for a family breakfast or impressing guests at a holiday table, this recipe will guide you to biscuit-making success every time.