Print

Fluffy Southern Buttermilk Biscuits: The Best Homemade Recipe

Three tall, flaky buttermilk biscuits stacked on a white plate, showing their layered texture and golden tops.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flaky buttermilk biscuits that are buttery and melt in your mouth. This classic Southern recipe is easy to follow and perfect for breakfast, brunch, or as a dinner side dish.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky layers.
  4. Pour in the cold buttermilk all at once. Stir gently with a fork just until the dough comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  6. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the layers separated. Gather the scraps, gently press them together, and cut out any remaining biscuits.
  7. Place the biscuit rounds close together on the prepared baking sheet for softer sides, or further apart for crispier edges.
  8. Brush the tops lightly with the melted butter.
  9. Bake for 12 to 15 minutes, or until the biscuits are golden brown on top and cooked through.
  10. Remove from the oven and brush the tops again with any remaining melted butter for extra flavor. Serve warm.

Notes

  • Use very cold butter and buttermilk; this creates steam pockets that result in tall, fluffy biscuits.
  • For the tallest biscuits, fold the dough over itself two or three times before cutting.
  • These biscuits pair perfectly with homemade sausage gravy for a classic Southern breakfast.

Nutrition

Find it online: https://cookincorner.com/best-buttermilk-biscuits-fluffy-southern-recipe/