Buttermilk Southern Biscuits

Jane Crompton

Inspired by the comfort food traditions of the American South, these flaky buttermilk biscuits evoke memories of warm kitchens, Sunday suppers, and simple pleasures. They're delicately crunchy on the outside, tender and airy on the inside—a perfect harmony of texture and flavor. A staple in Southern cuisine, they can anchor a hearty breakfast or accompany rich stews and creamy gravies.

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Prep Time 20

Cook Time 15

Total Time 35

Course Bread

Cuisine American

Servings biscuits

Calories 229 kcal

Equipment

Mixing bowl
Pastry cutter or food processor
Rolling Pin
2.5-inch biscuit cutter
Baking sheet
Oven

Ingredients

2 cups all-purpose flour preferably unbleached and sifted
1 tablespoon baking powder aluminum-free for best flavor
½ teaspoon baking soda
¾ teaspoon kosher salt
6 tablespoons unsalted butter cold, cut into small dice
¾ cup buttermilk well chilled; shake before using
2 tablespoons melted butter for brushing tops

Instructions

Preheat your oven to 450°F (232°C). Place the oven rack in the middle to ensure even baking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Add the cold diced butter. Using a pastry cutter or food processor, cut in the butter until the mixture resembles coarse crumbs with some pea-sized butter bits for flakiness.
Create a well in the center and pour in the cold buttermilk. Gently mix with a fork or spatula until just combined. Do not overmix—it's okay if the dough is slightly shaggy.
Turn the dough out onto a lightly floured surface. Pat (do not roll) into a rectangle about 1/2 inch thick. Fold over once like a letter, pat down again, and repeat the fold two more times to build flaky layers.
Finally, pat the dough to about 3/4 inch thick. Using a 2.5-inch biscuit cutter, cut straight down—don’t twist to preserve the rise. Gather scraps once and repeat. You should yield 8 biscuits.
Place biscuits on a parchment-lined baking sheet, slightly touching for softer sides or spaced apart for crispy edges. Brush tops with melted butter.
Bake for 13–15 minutes until golden brown on the tops. Rotate the tray halfway through if your oven heats unevenly.
Remove and brush hot biscuits with additional melted butter if desired. Let cool for 5 minutes before serving.

Notes

You can substitute buttermilk with whole milk plus 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.
For extra-flaky biscuits, chill the cut biscuits in the refrigerator for 10 minutes before baking.
Add 1/2 cup of shredded sharp cheddar or fresh herbs for a savory variant.

Nutrition

Calories: 229kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 453mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 388IUCalcium: 145mgIron: 2mg

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