This easy Southern Buttermilk Biscuits recipe is not only quick and easy but so soft and flaky that you'll want to make them all the time! Just six ingredients and 25 minutes is all you need before these mouthwatering biscuits are in your mouth! Great for breakfast or dinner with a pat of butter, a spread of jam, or a drizzle of honey.
Today is the perfect day to bring you these homemade buttermilk biscuits. Why? Because it's National Buttermilk Biscuit Day! (bet you could have guessed that one!) And there is nothing in this world as delicious as a soft, flaky biscuit warm out of the oven.
What is a biscuit?
Wikipedia says the definition of a biscuit is a baked goods comprised of flour, baking powder, fat, and liquid. Sounds pretty straightforward to me.
A biscuit in the U.S. is a little different than it is in other parts of the world. Here, the biscuit is denser and flakier, more on the order of a dinner roll. Since it doesn't use yeast, it can be compared to a quick bread or a scone. On the other hand, Australia and other places outside the U.S., consider a biscuit more of a cookie.
I know many people consider homemade biscuits a hard thing to make. Not true! Just follow the few important guidelines that I've listed below and you will be whipping up flaky, light-as-air, buttermilk biscuits for every meal.
Tips for making flaky buttermilk biscuits
- Cold ingredients! Always use the coldest butter and the coldest buttermilk to make your biscuits. The cold butter will help make flaky layers and a soft, airy biscuit by creating pockets in the dough as it melts. The cold buttermilk will help make them tender.
- Prepare the dry ingredients before taking the butter and buttermilk out of the refrigerator. That will ensure that they are as cold as they can be. In fact, cube the butter and place it in the freezer for 15 minutes for the best results.
- Do not overmix the dough! Tough, hard biscuits are a result of overworking the dough. All you need to do is press into a rectangle then fold in half or thirds and repeat two more times. That's it!
- When cutting the biscuits, cut straight down without twisting the cutter. If you twist, you will be sealing the edges and preventing the biscuits from rising properly.
Crusty biscuit or soft biscuits?
There are several ways to bake these southern buttermilk biscuits depending on if you like soft or crusty sides. If you're like me, I like a crustier-sided biscuit, so I place them on a cookie sheet about 1" apart. If you're into softer biscuits, place them on a cookie sheet so they are touching each other and bake.
How to make homemade buttermilk biscuits
Gather the 6 simple ingredients. Make sure the butter and buttermilk are ice cold.
Don't have buttermilk? No problem must make your own. To make 1 cup, add 1 tablespoon of lemon juice or white vinegar to a measuring cup. Pour in enough whole or 2% milk to make 1 cup. Let sit for 5 minutes then stir and use.
- Combine flour with baking powder, baking soda, and salt in a medium bowl. For an even airier, smoother biscuit, sift flour and other dry ingredients. You can also use half cake flour and half regular all-purpose flour for a lighter result.
- Cut in ice-cold butter. For best results, cut the butter into cubes and place in the freezer for about 15 minutes.
- Using a pastry cutter or a food processor, process until the dough looks like small pea-sized crumbs. It's OK to leave bits of butter in the flour mix. These pieces will help make the biscuit airy by creating pockets as it melts.
- Add ice cold buttermilk.
- Stir just enough so that a ball can be formed. If the dough falls apart, add a bit more buttermilk. If the dough is too sticky, add a bit more flour.
- Place on floured cutting board and shape into a rectangle. Fold into thirds by folding one side into the middle, then bring the other side to the middle. Turn ¼ turn and flatten gently into a rectangle again and repeat the process. Do 1 or 2 more times. The final time, flatten into a rectangle with a ½-3/4" thickness.
- Cut into 2-½" diameter circles. When cutting, with a biscuit cutter or glass, press straight down and back up. Do not twist! The twisting will seal the edges and prevent the dough from rising. Place on a cookie sheet with parchment paper or a silicone mat. Brush with a little buttermilk and bake. Note: You will get anywhere from 10-12 depending on the thickness.
These are my all-time favorite crispy-edged biscuits. They are soft and flaky in the center and just a little bit of crustiness all around the edges. Want softer biscuits? Just place them on the cookie sheet, touching each other, and they will rise a little taller and be much softer on the sides.
These southern buttermilk biscuits are now a hands-down favorite of the family. They're perfect with a drizzle of honey, a pat of butter, spread with jam, or covered with sausage gravy. They work equally well with savory meals for sopping up all the delicious juices of a Beef Stew or as a tasty base for Chicken a la King. Enjoy!
More savory bread and muffin recipes
Rosemary Garlic Skillet Bread is great for a weeknight Italian dinner.
Bacon and Onion Bread with jalapeno and cheddar cheese.
Cornbread Muffins with Jalapenos and green onions are great with chili.
Find even more savory quick bread recipes right here on 2CM!
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Southern Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 7 Tablespoons butter ice cold
- ¾ cups buttermilk ice cold + 2 Tablespoons for brushing on top
Instructions
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or silicone mat.
- In a medium bowl, mix flour, baking powder, baking soda and salt together.
- Using a food processor or a pastry cutter, cut butter into dry mixture until it resembles course pea-sized crumbs.
- Pour ¾ cup buttermilk into butter-flour mix and stir just until combines. If too dry, add a little more buttermilk. It should hold together and be slightly sticky.
- Turn out onto floured surface and fold over 3 or 4 times then pat into rectangle that is about ½"-¾" thick. Cut out 10-12 biscuits using a glass or biscuit cutter that is about 2-½" in diameter. You can take scraps and knead back together and make several more biscuits. These might not be as flaky but they will still be oh so good.
- Place on prepared cookie sheet, either 1" apart for crusty sides or touching for softer sides and higher biscuits.
- Brush tops with the remaining 2 tablespoons buttermilk and place in oven for 15 minutes.
- Remove from oven and serve immediately or let cool on wire rack then freeze for future use.
Notes
Tips for making flaky buttermilk biscuits
- Cold ingredients! Always use the coldest butter and the coldest buttermilk to make your biscuits. The cold butter will help make flaky layers and a soft, airy biscuit by creating pockets in the dough as it melts. The cold buttermilk will help make them tender.
- Prepare the dry ingredients before taking the butter and buttermilk out of the refrigerator. That will ensure that they are as cold as they can be. In fact, cube the butter and place it in the freezer for 15 minutes for the best results.
- Do not overmix the dough! Tough, hard biscuits are a result of overworking the dough. All you need to do is press into a rectangle then fold in half or thirds and repeat two more times. That's it!
- When cutting the biscuits, cut straight down without twisting the cutter. If you twist, you will be sealing the edges and preventing the biscuits from rising properly.
Nutrition
This post has been updated with new photos and clearer step-by-step instructions. It was one of my first posts published on 2CM on May 14, 2013.
