Breakfast & Brunch > International Breakfast & Brunch > North American Brunches > Southern Breakfast (Grits, Biscuits)

Buttermilk Biscuits

Fluffy, tender, and flaky buttermilk biscuits are a Southern staple and the perfect addition to any breakfast or brunch. This recipe guarantees light and airy biscuits that will melt in your mouth. Enjoy them with butter, jam, or as a base for your favorite savory toppings.

Prep Time
15 minutes
Cook Time
15-20 minutes
Servings
8-10
Ingredients
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick), cut into small cubes Cold unsalted butter
  • 3/4 cup Cold buttermilk
  • 2 tablespoons, for brushing Melted butter

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. It's important to keep the butter cold to create flaky layers.

Add the Buttermilk

Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir until just combined. Do not overmix. The dough should be slightly shaggy.

Turn Out and Fold

Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat it back into a 1-inch thick rectangle. Repeat this folding process 3-4 times to create layers.

Cut Out Biscuits

Using a 2-3 inch biscuit cutter (or a knife), cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent them from rising properly. Place the biscuits onto a baking sheet lined with parchment paper.

Bake

Preheat oven to 450°F (232°C). Brush the tops of the biscuits with melted butter. Bake for 15-20 minutes, or until the biscuits are golden brown. Serve warm with butter, jam, or your favorite toppings.

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FAQ

  • Why is it important to use cold butter?

    Cold butter helps create steam during baking, which results in light and flaky biscuits. If the butter melts before baking, the biscuits will be dense and flat.
  • Can I use regular milk instead of buttermilk?

    Buttermilk adds a tangy flavor and helps create a tender crumb. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
  • How do I store leftover biscuits?

    Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.