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One of life’s greatest joys is sinking your teeth into fluffy, warm Southern Buttermilk Biscuits. Our recipe uses simple ingredients that come together in no time!

southern buttermilk biscuits stacked on a serving platter

Picture this: the sun’s just peeked over the horizon, the aroma of freshly baked biscuits fills your kitchen, and there’s that golden brown treasure right on your table, waiting to be devoured. These southern buttermilk biscuits are happiness, baked.

Ah, biscuits – the heart of many a Southern breakfast and the sidekick to so many meals! Today, I’m going to share a recipe that’s close to my heart, and by the end of this, I hope it becomes a favorite in your home, too.

I have so many memories of biscuits growing up. Whether we had fried chicken (my favorite is chicken wings!) or collard greens, the biscuits were always the best part for me.

These days, I see the same thing happening with Lily! If I’m not careful, she’ll grab those hot biscuits before they’ve had the chance to cool enough to eat! It seems that delicious biscuits are just the way to a kid’s heart, haha!

I mean, think about it. Could you have a good roast beef dinner without a pile of warm biscuits to go with it? I think not! 

I love the texture and flavor of these buttermilk biscuits more than any other. In this recipe, I’m going to share with you some secrets on how to get the flakiest, yummiest biscuits you’ve ever made.

So let’s get into it, shall we? These southern buttermilk biscuits will be better than any store-bought Pillsbury biscuits out there. I guarantee it!

Some of our other favorite southern recipes on our site include: Crispy Southern Fried Chicken Recipe Without Buttermilk, Southern Chicken Bird Dog Sandwich Recipe, and Classic Southern Fried Catfish (Best Recipe).

southern buttermilk biscuits on a serving platter

WHY THIS RECIPE WORKS:

  1. Cold Butter & Buttermilk: Starting with really cold ingredients makes sure you get that flaky texture we all adore in homemade biscuits. The texture of the biscuits makes a surprising difference in the overall flavor.
  2. Grated Butter: This trick helps distribute the butter in all the right places, making our biscuits light and airy. It’s little tricks like these that really level up the quality of your fresh biscuits!
  3. Simple Ingredients and simple steps: No fancy stuff needed – just good, honest pantry staples. The simple method is the best method in my book!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Unsalted butter
  • All-purpose flour
  • Baking powder
  • Granulated sugar
  • Fine sea salt
  • Baking soda
  • Buttermilk
ingredients needed for southern buttermilk biscuits

HOW TO MAKE SOUTHERN BUTTERMILK BISCUITS:

  1. Preheat the oven to 425°F. Line a sheet tray with parchment paper. 
  2. Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
  3. In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter and cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter. 
first steps for making southern buttermilk biscuits
  1. Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
  2. Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
forming the dough for southern buttermilk biscuits
  1. Roll the dough out into ½ inch thick rectangle. Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
  2. Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. Using a 2 & ½ inch biscuit cutter, cut out the biscuits. Place the biscuits slightly touching onto the parchment-lined sheet tray.
  3. Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
folding and cutting the dough for southern buttermilk biscuits
  1. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
  1. While the biscuits are cooking, melt the remaining 2 tablespoons of butter.
  2. Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.
brushing butter on baked southern buttermilk biscuits

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

HOW TO REHEAT BISCUITS?

For best results, preheat your oven or toaster oven to 300°F.

Place the biscuits on a baking sheet and heat for 10-12 minutes, or until they’re the desired temperature.

Your reheated biscuits should come out warm and soft inside, just like freshly baked! This will always be better than the microwave method where they can become dried out.

CAN THESE BE USED IN OTHER RECIPES?

Absolutely! Leftover biscuits can be a base for various dishes like breakfast sandwiches, topped with gravy, topping soups like our chicken pot pie soup, or even crumbled in salads.

I love to use recipes like this in different ways!

DO I HAVE TO FOLD THE BISCUIT DOUGH?

You don’t have to, but folding the dough adds delicious layers to the biscuits, I highly recommend doing this step.

southern buttermilk biscuits on a serving platter

WHAT TO SERVE WITH THESE?

These oven biscuits pair wonderfully with jam, honey, gravy, or your favorite meats.

They’re versatile – so whether it’s breakfast, lunch, or dinner, they fit right in!

ANY ADDITIONS?

You better believe it! Check out these ideas!

  • Shredded cheese (like cheddar or gouda)
  • Fresh herbs (think rosemary or thyme)
  • Cracked black pepper
  • Diced jalapenos for a spicy kick
  • Zest of lemon or orange for a bright surprise
  • Dried fruit like cranberries or raisins
  • A sprinkle of flaky sea salt on top before baking
  • Seeds (like sesame or sunflower)
  • Chopped nuts
  • Garlic powder or onion powder for an extra punch

ANY SUBSTITUTIONS?

Certainly! I’ve got several options that you can try on for size.

  • Replace all-purpose flour with whole wheat flour for a healthier touch.
  • Swap out granulated sugar with honey or maple syrup for a sweeter touch.
  • Almond milk (with a dash of vinegar) can replace buttermilk for a dairy-free version.
  • If you’re out of baking soda, just increase the baking powder a tad.
  • Instead of sea salt, try kosher salt or even flavored salts!
a hand holding southern buttermilk biscuit in air

HOW TO STORE:

Room Temp: Store in an airtight container for up to 3 days at room temperature. Remember to wrap them in plastic wrap or a damp paper towel to maintain moisture.

Freezer: If you made a large batch of biscuits, you can freeze them!

Wrap individual biscuits in aluminum foil and store in an airtight container or ziplock bag. They can stay fresh for up to 3 months.

DANA’S TIPS AND TRICKS:

  • Cold Ingredients: Always use cold butter and buttermilk. This is the absolute best way to get flaky and buttery biscuits.
  • Don’t Overwork the Dough: Handle with love! Overworking is the quickest way to hard biscuits.
  • Use Parchment Paper: This ensures your biscuits won’t stick to the baking sheet.
  • Close Placement: Placing the biscuits close on the baking tray ensures they rise upwards and not spread out.
  • Biscuit Cutter: Instead of twisting the cutter, press it straight down. This helps biscuits rise evenly.
  • Warm Leftovers the Right Way: To enjoy biscuits the next day, warm the cold biscuits in the oven and not the microwave for the best flavor.
southern buttermilk biscuits with butter served with breakfast sides on a plate

Southern Buttermilk Biscuits are one of my favorite things. They’re not just a dish; they’re an experience – an ode to simpler times and warm memories.

As you take them out of the oven and that warm, buttery aroma fills your kitchen, you’ll know you’ve created something special. So, here’s to many mornings and evenings of baked biscuit bliss! 

If you’ve tried these SOUTHERN BUTTERMILK BISCUITS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Southern Buttermilk Biscuits Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 25 minutes
Cook: 15 minutes
One of life’s greatest joys is sinking your teeth into fluffy, warm Southern Buttermilk Biscuits. Our recipe uses simple ingredients that come together in no time!
Servings 8 servings

Ingredients
  

Instructions

  • Preheat the oven to 425°F. Line a sheet tray with parchment paper.
  • Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
    10 tablespoons unsalted butter, 3/4 cup + 1 tablespoon buttermilk
  • In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter and cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
    2 cups all-purpose flour, 1 & 1/2 tablespoons baking powder, 1 tablespoon granulated sugar, 3/4 teaspoon salt, 1/4 teaspoon baking soda
  • Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
  • Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
  • Roll the dough out into ½ inch thick rectangle. Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
  • Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. Using a 2 & ½ inch biscuit cutter, cut out the biscuits. Place the biscuits slightly touching onto the parchment-lined sheet tray.
  • Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
  • Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.

Notes

  • Cold Ingredients: Always use cold butter and buttermilk. This is the absolute best way to get flaky and buttery biscuits.
  • Don’t Overwork the Dough: Handle with love! Overworking is the quickest way to hard biscuits.
  • Use Parchment Paper: This ensures your biscuits won’t stick to the baking sheet.
  • Close Placement: Placing the biscuits close on the baking tray ensures they rise upwards and not spread out.
  • Biscuit Cutter: Instead of twisting the cutter, press it straight down. This helps biscuits rise evenly.
  • Warm Leftovers the Right Way: To enjoy biscuits the next day, warm the cold biscuits in the oven and not the microwave for the best flavor.

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 280mg | Potassium: 295mg | Fiber: 1g | Sugar: 3g | Vitamin A: 474IU | Calcium: 132mg | Iron: 2mg
Nutrition Disclaimer

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5 from 1 vote (1 rating without comment)

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