Buttermilk Biscuits

ByDorothy Miller
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These classic Buttermilk Biscuits are wonderfully flaky, tender, and perfect for any meal. They come together quickly with simple ingredients and minimal effort. For another comforting side dish, try this Cornbread Casserole Recipe Easy. Whether served with gravy, jam, or on their own, these biscuits are a guaranteed crowd-pleaser.

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Southern Buttermilk Biscuits

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Homemade, flaky, and tender Southern-style buttermilk biscuits, perfect for breakfast or as a comforting side.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Method: Bread
  • Cuisine: American

Ingredients

Scale
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold butter, thinly sliced
  • 1 cup cold buttermilk

Instructions

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter and cut in with a pastry blender until pea-size clumps form.
  3. Create a well in the center of the mixture; pour buttermilk into the well. Mix gently with a fork until just combined (do not overmix).
  4. Turn dough out onto a floured surface and form a rectangle with your hands. Fold the dough into thirds (like a letter), then roll out to 1-inch thick. Repeat the folding and rolling process twice more, rolling to ½-inch thick on the final time.
  5. Cut out about 12 biscuits with a 2½–3-inch cutter. Gather scraps and re-roll to cut remaining biscuits.
  6. Transfer biscuits to a baking sheet, placing them so they touch each other and the edge.
  7. Bake at 425°F for 13–15 minutes, until golden brown and cooked through.

Notes

Use very cold butter and buttermilk for the flakiest results. Do not twist the biscuit cutter—press straight down. Serve warm with butter, jam, or gravy for best flavor.

Nutrition

  • Calories: 177
  • Sugar: 2
  • Sodium: 330
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 24

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Frequently Asked Questions

Can I make Buttermilk Biscuits without buttermilk?

Yes, you can substitute buttermilk. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using. This substitute works well for tender Buttermilk Biscuits.

How do I get my Buttermilk Biscuits to rise high and flaky?

Use very cold butter and handle the dough as little as possible. Cut the butter into the flour until pea-sized pieces remain. Avoid overworking the dough to keep the layers distinct for flaky Buttermilk Biscuits.

Can I freeze the biscuit dough for later?

Yes, you can freeze the shaped biscuit dough on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time for perfect Buttermilk Biscuits.

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