This Southern Buttermilk Biscuits recipe is ready in under 30 minutes and perfectly flakey! These simple homemade biscuits are perfect as a side or for breakfast.
This one is near and dear to my heart, because these are based on my Grandma's Buttermilk Biscuits she would make as a kid growing up in the south. I love my grams dearly and love when should would pass down recipes to me from when she was a kid. This Classic Southern Buttermilk Biscuits recipe uses simple ingredients and comes together fast in under 30 minutes, plus no rising required!
These homemade biscuits pair perfectly with my Southern Gravy Recipe, topped with butter or drizzled with some honey. These can also be frozen to extend their shelf life for months, so there are always fresh biscuits in the house.
All Purpose Flour
You could use gluten free flour or whole wheat flour in its place. The biscuits will be slightly different but should still rise and work.
You can swap out the buttermilk for soy milk, almond milk, or cow's milk if you prefer. Add a tough of vinegar for the same buttermilk effect and to help the biscuits rise.
Honey Butter Topping
I love to top my finished biscuits with a bit of melted butter and honey. I think it adds the perfect touch a sweetness and I recommend doing it. It is not required though!
- Prepare Dry Mix
Preheat oven to 425 degrees. While the oven is preheating combine all purpose flour, baking powder in a large bowl and stir to combine.
- Cut in Butter
Cut cold unsalted butter into the flour mixture. You can use a pastry cutter, cut the butter into cubes, or use a cheese grater. Use your hands to combine the mixture so there are no clumps. Alternatively, you can add to a food processor and pulse until combined.
- Add Buttermilk
Create a well in the flour mixture and pour in the buttermilk. Combine with a spoon until just incorporated. It is important not to overwork the dough.
- Roll & Fold the Dough
On a flat surface sprinkle some flour and evenly flatten dough to about ¾ an inch thick. Fold the dough over on itself by pulling the sides to the middle, turn the dough and gently flatten and press seems together. Repeat this process another 2 times and try your best not to overwork the dough.
- Cutting the Biscuits
Use a circle cookie cutter and press straight down into the dough firmly and straight back up, not wiggling the cookie dough cutter. Place cut biscuit snug together on a parchment paper lined cookie tray. Repeat this process until all the dough is used. You may need to re-roll the excess dough. Yields about 10-12 biscuits.
- Final Touches
Use a brush to gently brush the remaining buttermilk over the tops of the cut biscuit dough.
- Baking the Biscuits
Place cut biscuits on the center rack of the oven and bake for 15-20 minutes, or until tops are golden brown.
- Honey Butter Topping
When the biscuits are finished baking, brush the honey butter topping over the biscuits. Optional, but totally worth it!
Store leftover biscuits in an airtight container at room temperature for up to 1 week. You can enjoy at room temperature, or warm them in the microwave for that fresh out of the oven flavor.
Cold Butter: You want the butter and buttermilk to be COLD when adding the ingredients in. I like to pop mine in the freezer for 15 minutes to really make it cold, or just leave it in the fridge until you are ready for it. The cold butter and buttermilk helps the biscuits rise and makes it easier to cut it in.
Don't Overwork the Dough: Try your best not to overwork the biscuit dough when kneeing and folding. If you go to ham working it this biscuits will go flat and not fluff up or get nice layers.
No Wiggling: The trick to the buttermilk biscuits rising and getting the amazing flaky layers is minimal wigglage with the biscuit cutter. For best results add some flour to then cutter then press down firmly and evenly into the dough. Next, pull the cutter strait up. Finally, place the circle of dough onto a prepared cookie sheet. You do not want to press and wiggle the cutter around like you are cutting Christmas cookies, that's a no, no.
Snug Fit: When adding the biscuits to the baking sheet make sure the biscuits are touching each other. This will help the biscuits rise and be a bit soft on the edges. I have made this Southern Buttermilk Biscuits recipe a lot of times and the times I space them out they never rise all well, so please push those babies together.
Yes, you can use a different type of milk like cow's milk, almond milk or soy milk. The taste and texture will be a bit different depending on the milk you use, but they will still yield bomb biscuits. If you want that bit of a kick that buttermilk gives you can add in a tablespoon of apple cider vinegar or lemon juice to whatever milk you go with.
Yes, baked biscuits can be frozen for up to three months. Wrap the buttermilk biscuits tightly in cling wrap then store in a freezer safe bag. Thaw overnight in the fridge and warm in the microwave until warm then enjoy.
The acidity of buttermilk reacts with the other leavening agent, baking powder, and helps the dough rise. Regular milk or other liquids won't be able to do this, so buttermilk is recommended.
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Homemade Southern Buttermilk Biscuits Recipe
- 2 ½ Cups All Purpose Flour
- 2 ¼ tablespoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Unsalted Butter COLD
- 1 Cup Buttermilk COLD
- 1 tablespoon Honey
- 2 tablespoon Buttermilk For Topping
Honey Butter Topping
- 2 teaspoon Honey
- 2 tablespoon Unsalted Butter Melted
- 1 Pinch Salt
- Preheat oven to 425 degrees F. While the oven is preheating combine flour, baking powder and salt in large bowl and whisk to combine.
- Cut cold butter into the flour mixture. You can use a pastry cutter, cut the butter into cubes, or use a cheese grater. Use your hands to combine the mixture so there are no large clumps.
- Create a well and pour in the buttermilk and drizzle over honey combine until the dough with a large spoon until just combined.
- On a flat surface sprinkle some flour and evenly flatten dough to about ¾ an inch thick. Fold the dough over on itself from each side to meet in the middle. turn the dough and gently press down and flatten. Repeat this 2 more times.
- Use a circle biscuit or cookie cutter and press straight down into the dough firmly and straight back up, not wiggling the cookie dough cutter. Place cut biscuits snug together on a parchment paper lined cookie tray. Repeat this process until all the dough is used. You may need to re-roll the excess dough. You should end up with 10-12 biscuits.
- Brush the tops of the biscuits with remaining buttermilk. Place the tray of biscuits on the center rack of the oven and bake for 15-20 minutes, or until tops are golden brown.
- Once finished, combine melted butter, honey and salt and stir. Brush the tops of the biscuits with the honey butter and serve warm.