If there’s one thing every Southern kitchen needs, it’s a tried-and-true buttermilk biscuit recipe. Light, flaky, buttery—these biscuits are the kind that practically dissolve on your tongue, making them perfect for slathering with honey, smothering in gravy, or eating straight out of the oven with a big ol’ slab of butter.
The Secret to Perfect Biscuits
Making biscuits from scratch might seem intimidating, but once you learn a few tricks, you’ll wonder why you ever settled for store-bought. Here’s what makes a biscuit truly melt in your mouth:
- Cold Butter is Key – The secret to flaky layers? Keeping your butter ice cold. Some folks even freeze it and grate it into the flour.
- Don’t Overwork the Dough – The less you handle the dough, the softer your biscuits will be. Mix until just combined, and then let them be.
- Buttermilk is Magic – Buttermilk adds that classic Southern tang and helps create the tender, pillowy texture we all love.
- High Heat for a Golden Top – A hot oven ensures tall, golden biscuits with crispy edges and soft, fluffy centers.
A Southern Staple for Any Occasion
Biscuits aren’t just for breakfast (though they do make mornings better). Serve them with fried chicken, use them for mini sandwiches, or pile them high with fresh strawberries and whipped cream for an easy dessert. However you enjoy them, one thing is certain: there’s nothing quite like a homemade biscuit.
These biscuits are pure Southern comfort—soft, buttery, and downright irresistible. So whip up a batch, pour yourself a glass of sweet tea, and enjoy the simple joy of homemade biscuits.
Because let’s be real—life’s just better with biscuits.
Buttermilk Biscuits Recipe
Print RecipeIngredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter, very cold (or frozen), cut into small pieces
- 3/4 cup buttermilk, plus extra for brushing
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add buttermilk. Pour in the buttermilk and gently stir until just combined. The dough should be shaggy and slightly sticky.
- Shape the dough. Turn the dough onto a floured surface and gently pat it into a rectangle about ¾-inch thick. Fold it over itself and pat it out again (this helps create layers). Repeat 3-4 times.
- Cut out biscuits. Use a biscuit cutter (or a floured glass) to cut out biscuits. Place them close together on the baking sheet for soft sides or spaced apart for crispier edges.
- Brush with buttermilk for a golden top.
- Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.
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Yum! Buttermilk biscuits are one of those super versatile foods that goes with almost everything. They are definitely a staple in Southern households!
Thank you for the recipe. I love biscuits.
Yummy! I love biscuits! Thank you so much for the recipe. I will try it this Friday! 🙂
I miss a good homemade biscuit! These sound easy and delish!
OOOOOOOOOOOOOkay I need to make these immediately! Good biscuits are such a treasure.
I love making scones, but oddly biscuits have intimidated me up to now—I’ll need to try these!
What is the difference between scones and biscuits? They look almost the same and so yummy!
Thank you for the recipe! I do love biscuits!