Description
These Fluffy Southern Buttermilk Biscuits are classic, tender, and perfectly golden, made with simple ingredients like all-purpose flour, cold butter, and tangy buttermilk. Baked at a high temperature, they puff up beautifully with a flaky, buttery texture that's ideal for breakfast or as a side for any meal.
Ingredients
Dry Ingredients
- 3 cups all purpose flour (e.g. White Lily Flour)
- 5 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 1/2 cup cold unsalted butter (or vegetable shortening), cubed
- 1 - 1 1/4 cup cold buttermilk
- Melted butter or heavy cream, for brushing tops
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and baking soda using a whisk. This distributes the leavening agents evenly.
- Cut in the butter: Cube the cold butter or shortening, then cut it into the flour mixture using a pastry blender or pulse in a food processor. Continue until the mixture looks crumbly with pea-sized bits of butter visible.
- Add buttermilk: Pour in 1 cup of cold buttermilk and gently stir just until the dough is moistened. If the dough feels too dry, add up to 1/4 cup more buttermilk cautiously. The dough should be slightly sticky but not wet.
- Shape and cut dough: On a lightly floured surface, roll or pat the dough to about 3/4-inch to 1-inch thick. Using a 2-inch floured cookie cutter, cut rounds by pressing straight down—do not twist the cutter to avoid sealing edges.
- Arrange and brush: Place the biscuits 2 inches apart on the prepared baking sheet. Lightly brush the tops with melted butter or heavy cream to help with browning.
- Bake biscuits: Bake in the preheated oven for 13-15 minutes until the tops are lightly golden and the biscuits have puffed up. Optional: broil for 1-2 minutes at the end for a deeper golden color.
- Finish and serve: Remove biscuits from the oven and immediately brush the tops with melted butter for extra flavor and shine. Serve warm for the best taste and texture.
Notes
- Use cold butter and cold buttermilk to achieve flaky layers.
- Do not overwork the dough to keep the biscuits light and fluffy.
- Twisting the biscuit cutter can seal the edges and prevent proper rising.
- White Lily flour is preferred for authentic Southern biscuits but all-purpose flour works fine.
- Brush with melted butter right after baking to keep biscuits moist and flavorful.
- Re-roll scraps gently to avoid tough biscuits.
