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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.

Ingredients

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  • 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

Find it online: https://www.receipster.com/buttermilk-biscuits/

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