Nothing says Southern comfort quite like Southern Buttermilk Biscuits—tall, flaky, and tender with layers that practically pull apart on their own. These biscuits rely on very cold butter, real buttermilk, and gentle handling to create that signature soft interior and lightly golden crust. No fancy ingredients, just classic technique done right.
Perfect for breakfast, brunch, or served alongside savory dishes, these biscuits are the kind that disappear fast and get requested often.
Why You’ll Love These Biscuits
Flaky, tender layers with a soft interior
Simple pantry ingredients
Ready in about 20 minutes
Freezer-friendly for fresh biscuits anytime
The secret isn’t the ingredients—it’s the gentle handling of the dough.
Ingredients
2 cups unbleached all-purpose flour
(White Lily flour is highly recommended if available)¼ teaspoon baking soda
1 tablespoon baking powder (aluminum-free)
1 teaspoon kosher salt (or regular salt)
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approximately)
Extra flour, for dusting
Directions
Preheat oven
Preheat oven to 450°F (230°C).Combine dry ingredients
Mix flour, baking soda, baking powder, and salt in a bowl or food processor.Cut in butter
Cut cold butter into chunks and cut into flour until mixture resembles coarse meal.
(Pulse briefly if using a food processor.)Add buttermilk
Add buttermilk and mix just until combined. Dough should be very wet.Shape dough
Turn dough onto a floured surface. Gently pat (do not roll) to about ½-inch thick.Fold for layers
Fold dough over itself about 5 times, then gently pat to 1-inch thick.Cut biscuits
Use a round cutter to cut biscuits. Gently reshape scraps once if needed.Arrange and bake
Place biscuits on a baking sheet—touching for soft sides or spaced apart for crusty edges.
Bake 10–12 minutes until lightly golden.
Tips for Perfect Southern Biscuits
Keep everything cold, especially the butter.
Handle the dough as little as possible.
Pat with your hands—never use a rolling pin.
Do not overbake; pale gold is perfect.
Make-Ahead & Freezing Instructions
You can cut the biscuits, place them on a baking sheet, and freeze for up to 1 month.
To bake from frozen:
Bake at 450°F for about 20 minutes, until golden and cooked through.
Serving Suggestions
Serve warm with butter, honey, jam, sausage gravy, or alongside fried chicken, soups, and stews. These biscuits are also perfect for breakfast sandwiches.
Frequently Asked Questions (FAQ)
Why must the butter be very cold?
Cold butter creates steam during baking, forming flaky layers.
Why shouldn’t I roll the dough?
Rolling overworks the gluten, resulting in tough biscuits.
Can I use regular milk instead of buttermilk?
Buttermilk is strongly recommended, but you can substitute milk with a splash of vinegar in a pinch.
Why didn’t my biscuits rise high?
Overhandling the dough or old baking powder are common causes.
Southern Buttermilk Biscuits Recipe
Prep Time
15 Minutes
Cook Time
10–12 Minutes
Total Time
25 Minutes
Servings
8–10 Biscuits
Ingredients
2 cups all-purpose flour
¼ teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter
1 cup buttermilk
Extra flour for dusting
Instructions
Step 1
Preheat oven to 450°F.
Step 2
Mix dry ingredients together.
Step 3
Cut cold butter into flour until coarse.
Step 4
Add buttermilk and mix just until combined.
Step 5
Pat dough out, fold 5 times, and pat to 1-inch thick.
Step 6
Cut biscuits and place on baking sheet.
Step 7
Bake 10–12 minutes until golden.
Important Information
Nutrition Facts (Per Serving – Approximate)
Nutrition values vary depending on size and ingredients. This information is approximate and not intended as medical advice.
