Southern Buttermilk Biscuits have been my go-to comfort food for as long as I can remember. Growing up, the smell of these baking in my grandmother’s kitchen meant weekend mornings filled with laughter and the promise of warm, fluffy goodness. There’s just something magical about that tender, buttery crumb that melts in your mouth, especially when paired with a dollop of jam or a savory gravy. This southern buttermilk biscuit recipe is the one I’ve perfected over the years, and I can’t wait to share it with you. Let’s get baking!
What Are Southern Buttermilk Biscuits?
These aren’t just any biscuits; what are southern buttermilk biscuits known for is their incredible fluffiness and tender crumb. They’re a cornerstone of Southern cuisine, embodying comfort and tradition. Unlike their Northern counterparts, they rely on buttermilk and a specific technique to achieve that signature light texture. They have a delicate, almost melt-in-your-mouth quality that makes them utterly irresistible, especially when served warm. These traditional southern biscuits are often the star of breakfast tables and a beloved accompaniment to hearty meals.
Why You’ll Love This Southern Buttermilk Biscuit Recipe
Get ready to impress yourself and your loved ones with these amazing biscuits. Here’s why this recipe is a keeper:
- Incredibly Fluffy Texture: Achieve that perfect light and airy crumb every single time.
- Rich, Buttery Flavor: The cold butter and buttermilk create a decadent taste.
- Simple Ingredients: Uses pantry staples you likely already have on hand.
- Quick & Easy: A truly easy buttermilk biscuits recipe that comes together in minutes.
- Versatile: Perfect for breakfast, brunch, or as a side for dinner.
- Authentic Taste: Experience the true flavor of homemade buttermilk biscuits.
- Foolproof Results: My simple steps ensure success, even for beginner bakers.
Ingredients for Easy Buttermilk Biscuits
Gathering your buttermilk biscuit ingredients is the first step to making delicious homemade buttermilk biscuits. Having everything prepped makes the process of creating the perfect buttermilk biscuit dough a breeze. Here’s what you’ll need:
- 2 cups all-purpose flour – this forms the base of our biscuits.
- 1 tablespoon baking powder – essential for that lift and fluffiness.
- 1/2 teaspoon baking soda – works with the buttermilk for extra rise.
- 1 teaspoon salt – balances the flavors.
- 1/2 cup (1 stick) unsalted butter, cold and cubed – keeping the butter cold is key for flaky layers.
- 3/4 cup cold buttermilk – the magic ingredient that tenderizes and adds flavor.
- Optional: 2 tablespoons melted butter for brushing – for that extra golden sheen and richness.
How to Make Fluffy Buttermilk Biscuits From Scratch
Now for the fun part – turning those simple ingredients into glorious, golden-brown biscuits! Learning how to make southern biscuits is easier than you think, and this recipe will guide you every step of the way. The goal is to handle the dough as little as possible to keep them wonderfully tender. Follow these steps for the best buttermilk biscuits from scratch you’ve ever tasted!
- Step 1: Let’s get that oven ready! Preheat your oven to a hot 450°F (230°C). This high heat is crucial for that quick rise and golden crust. Line a baking sheet with parchment paper so your beautiful biscuits don’t stick.
- Step 2: In a large bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Give it a good mix to ensure all the leavening agents are evenly distributed.
- Step 3: Add your 1/2 cup (1 stick) unsalted butter, cold and cubed to the dry ingredients. Now, use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture. You want it to look like coarse crumbs with some pea-sized pieces of butter still visible. Those little butter pockets are what create flaky layers!
- Step 4: Time for the buttermilk! Gradually stir in the 3/4 cup cold buttermilk. Mix until a soft dough just begins to form. Be careful not to overmix here; we’re aiming for just combined, not smooth. Overworking the dough will lead to tough biscuits.
- Step 5: Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, kneading it just 2–3 times. This helps develop a bit of structure without making it tough.
- Step 6: Pat the dough into a circle about 1-inch thick. Use a biscuit cutter (dipped in flour to prevent sticking) to cut out your biscuits. Press straight down without twisting the cutter – twisting can seal the edges and prevent a good rise.
- Step 7: Place the cut biscuits close together on the prepared baking sheet. This helps them rise up instead of out. Gently reroll any scraps and cut out additional biscuits if needed.
- Step 8: Bake for 12–15 minutes, or until the tops are beautifully golden brown and the biscuits sound hollow when tapped. The aroma filling your kitchen will be divine!
- Step 9: If you’re feeling fancy, brush the tops of the hot biscuits with 2 tablespoons melted butter. Serve them warm immediately and enjoy that incredible homemade goodness!
Pro Tips for the Best Buttermilk Biscuits
To guarantee those amazing, sky-high biscuits every time, I’ve picked up a few tricks. These tips will elevate your baking and make your homemade buttermilk biscuits truly stand out. Don’t skip these!
- Always keep your butter and buttermilk ice cold. This is crucial for creating those wonderfully flaky layers.
- Resist the urge to overmix the dough. A light hand is your best friend for tender biscuits.
- For an extra crispy bottom, try baking your biscuits in a preheated cast-iron skillet.
What’s the secret to perfectly fluffy buttermilk biscuits?
The magic behind why are southern biscuits so fluffy lies in keeping the ingredients super cold and not overworking the dough. This allows the butter to create steam pockets as it melts, resulting in that signature light and airy texture. This is key for the best fluffy buttermilk biscuit recipe. For more on the science of baking, you can explore resources on baking science.
Can I make homemade buttermilk biscuits ahead of time?
You sure can! You can prepare the buttermilk biscuit dough up to a day in advance. Cover it tightly and store it in the refrigerator. Just be sure to let it sit at room temperature for about 15 minutes before cutting and baking.
How do I avoid common mistakes when making southern biscuits?
The biggest pitfalls are using warm ingredients or overmixing the dough. Always use cold butter and cold buttermilk, and handle the dough as little as possible. Following these buttermilk biscuit baking tips will prevent tough or dense biscuits. For more baking advice, check out our latest recipes.
Best Ways to Serve Southern Buttermilk Biscuits
These beautiful biscuits are incredibly versatile and taste amazing with so many dishes. I love serving them warm right out of the oven, especially for breakfast or brunch. They’re fantastic alongside a plate of scrambled eggs and crispy bacon, or slathered with butter and your favorite jam for a sweet treat. For a heartier meal, they make the perfect accompaniment to a comforting bowl of chili or a rich stew. You can also turn them into delicious savory buttermilk biscuits by adding cheese and herbs to the dough before baking!
Nutrition Facts for Southern Buttermilk Biscuits
These classic biscuits are a delightful treat, and knowing their nutritional breakdown can help you enjoy them mindfully. Here’s a look at the estimated nutritional information per biscuit, based on the recipe yielding 10-12 servings:
- Calories: 180
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Protein: 3g
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 2g
- Sodium: 260mg
- Cholesterol: 20mg
Nutritional values are estimates and may vary based on specific ingredients used and exact serving size. For more information on general nutrition, you can visit our homepage.
How to Store and Reheat Homemade Buttermilk Biscuits
Even though these easy buttermilk biscuits are best enjoyed fresh from the oven, I know sometimes you end up with leftovers! Thankfully, storing and reheating them is simple. Once your delicious biscuits have cooled completely, place them in an airtight container. This helps keep them from getting stale. They should stay fresh in the refrigerator for about 3–4 days. If you want to keep that wonderful flavor for longer, you can freeze them. Wrap them well in plastic wrap, then a layer of foil, and they’ll be good in the freezer for up to 3 months. This is a great way to enjoy making buttermilk biscuits at home whenever the craving strikes!
To reheat, pop them back in a preheated oven at 350°F (175°C) for about 5–7 minutes until warmed through. For a quick fix, a microwave zap for 15–20 seconds works too, though they might lose a little crispness.
Variations of Buttermilk Biscuits You Can Try
Once you’ve mastered the classic southern buttermilk biscuit recipe, the possibilities are endless! These buttermilk biscuit variations allow you to customize your biscuits for any meal or craving. For a delightful twist, try adding 1/2 cup shredded cheddar cheese and a pinch of black pepper to the dough for delicious savory buttermilk biscuits. You could also mix in fresh herbs like chives or rosemary. If you’re looking for something a bit sweeter, a tablespoon or two of sugar can transform them into a lovely base for toppings. For a different texture, consider baking them in a cast-iron skillet for a perfectly crisp bottom!
Frequently Asked Questions About Authentic Southern Biscuits
What makes these biscuits so authentic and traditional?
The authenticity of these old fashioned buttermilk biscuits comes from using simple, high-quality ingredients and a technique that has been passed down through generations. The cold buttermilk and butter, combined with a gentle touch when mixing the dough, are the secrets to achieving that classic, tender crumb that defines authentic southern biscuit recipe perfection. It’s about honoring tradition with every fluffy bite.
Can I use regular milk instead of buttermilk?
While you can technically use regular milk, it won’t yield the same results. Buttermilk’s acidity reacts with the baking soda to create lift and a tender crumb, plus it adds a subtle tanginess that’s characteristic of these biscuits. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes. You can learn more about food science here.
Why are my biscuits dense instead of fluffy?
Dense biscuits usually mean the dough was overworked or the ingredients weren’t cold enough. When you knead the dough too much, you develop the gluten too much, resulting in a tough texture. Also, warm butter melts too quickly, preventing the creation of steam pockets that lead to fluffiness. Always use cold ingredients and handle the dough minimally!
What are the best toppings for southern buttermilk biscuits?
The beauty of these biscuits is their versatility! They’re wonderful with just a smear of butter and your favorite jam or honey. For a more substantial breakfast, try them with sausage gravy or a fried egg. They also make a fantastic savory accompaniment to hearty dishes like fried chicken or Brunswick stew. Don’t be afraid to experiment! For more information on terms of use, please see our terms.
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Southern Buttermilk Biscuits: 10 Amazing Tips
- Total Time: 30 minutes
- Yield: 10–12 biscuits 1x
- Diet: Vegetarian
Description
Fluffy, buttery, and golden, these Southern Buttermilk Biscuits are a classic comfort food. They have a tender crumb and rich flavor, perfect for breakfast, brunch, or dinner. This easy recipe uses pantry staples for homemade biscuits.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup cold buttermilk
- Optional: 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Gradually stir in the cold buttermilk until a soft dough forms. Avoid overmixing.
- Turn dough onto a lightly floured surface and knead gently 2–3 times to bring it together.
- Pat dough into a 1-inch-thick circle and cut out biscuits with a biscuit cutter.
- Place them close together on the baking sheet. Reroll scraps gently and cut additional biscuits if needed.
- Bake for 12–15 minutes, until golden brown on top.
- Brush with melted butter if desired, and serve warm.
Notes
- Keep butter and buttermilk very cold for the best rise.
- Do not overwork the dough to maintain a tender texture.
- For savory or sweet variations, mix in cheese, herbs, or sugar as desired.
- Biscuits can be baked in a cast-iron skillet for a crisp bottom.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To freeze, place cooled biscuits in a freezer-safe bag for up to 3 months.
- Reheat in the oven at 350°F (175°C) for 5–7 minutes, or microwave for 15–20 seconds until warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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