Southern Style Buttermilk Biscuits (Printable)
Light, flaky, and buttery, these classic Southern biscuits offer delightful flavor. Perfect for breakfast or any meal accompaniment.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
# How-To:
01 - Preheat your oven to 450°F. Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
03 - Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, swiftly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible.
04 - Create a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir with a fork just until the dough comes together; be careful not to overmix, as this can lead to tough biscuits.
05 - Turn the biscuit dough onto a lightly floured work surface. Gently pat the dough into a rectangle approximately 1-inch thick. Fold the dough in half, then pat it out again. Repeat this folding and patting process 2-3 additional times to create flaky layers.
06 - Using a 2.5-inch biscuit cutter, cut out individual biscuits. Press the cutter straight down without twisting to ensure an even rise. Gather any dough scraps, gently re-pat them without overworking, and cut out additional biscuits.
07 - Arrange the cut biscuits on the prepared baking sheet so their sides are just touching. This helps them rise evenly and stay moist. Lightly brush the tops of the biscuits with a small amount of extra buttermilk for a golden finish.
08 - Bake for 12–15 minutes, or until the tops are beautifully golden brown and the biscuits are fully cooked through. Remove from the oven and serve warm, ideally fresh from the oven.
# Expert Advice:
01 -
- You won't believe how easy it is to achieve that coveted flaky texture right in your own kitchen.
- These biscuits are incredibly versatile, making them perfect for breakfast, a savory dinner side, or even as a base for shortcake.
02 -
- The absolute golden rule for biscuits is to handle the dough as little as humanly possible to avoid developing tough gluten.
- Always use cold ingredients; warm butter or buttermilk will lead to flat, dense biscuits.
03 -
- When cutting biscuits, press your cutter straight down without twisting; twisting seals the edges, which can prevent them from rising tall and flaky.
- Placing biscuits close together on the baking sheet helps them rise higher and prevents their sides from drying out, resulting in a softer interior.