There’s nothing quite like the warm, buttery, flaky layers of Fluffy Southern Buttermilk Biscuits fresh out of the oven. Whether served with gravy, jam, or butter, these biscuits are a staple of Southern cuisine, offering a light, pillowy texture and rich, buttery flavor.
If you’ve ever wanted to make the perfect homemade biscuits, you’re in the right place. This easy, foolproof recipe will guide you step by step, ensuring flaky layers, a golden crust, and a melt-in-your-mouth texture every time.
Let’s dive into the secrets of making classic Southern buttermilk biscuits from scratch!
Why You’ll Love This Recipe
- Soft & Fluffy Texture – These biscuits are light, airy, and buttery inside.
- Simple & Quick – Ready in 30 minutes with just a few pantry staples.
- Perfectly Buttery & Flaky – Cold butter and buttermilk create those signature layers.
- Versatile – Enjoy them with honey, butter, jam, or as a base for biscuits and gravy.
- No Special Equipment Needed – Just a bowl, a fork, and your hands!
Ingredients for Fluffy Southern Buttermilk Biscuits
Here’s everything you need to make these classic biscuits:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups | White Lily flour works best |
| Baking powder | 5 tsp | Helps the biscuits rise |
| Salt | 1½ tsp | Enhances flavor |
| Baking soda | ½ tsp | Reacts with buttermilk for fluffiness |
| Cold unsalted butter (or vegetable shortening) | ½ cup | Cut into small cubes |
| Cold buttermilk | 1 to 1¼ cups | Adds moisture and tang |
| Melted butter or heavy cream | For brushing | Creates a golden crust |
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 425°F (218°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, baking powder, salt, and baking soda.
- This ensures even distribution and prevents lumps.
3. Cut in the Butter
- Add cold butter to the dry ingredients.
- Use a pastry cutter, fork, or your hands to cut the butter into the flour until it resembles coarse crumbs.
- Tip: Keeping the butter cold creates flaky layers.
4. Add Buttermilk
- Slowly pour in cold buttermilk, mixing gently with a spoon or fork.
- Stir until the dough just comes together (do not overmix).
5. Shape the Dough
- Lightly flour a surface and turn the dough onto it.
- Gently press it into a 1-inch thick rectangle.
- Fold the dough over itself 3-4 times to create layers.
6. Cut the Biscuits
- Use a biscuit cutter or a glass to cut out rounds.
- Press straight down—don’t twist! Twisting prevents a good rise.
- Place biscuits close together on the baking sheet for soft sides or spaced apart for crispy edges.
7. Bake Until Golden
- Bake at 425°F (218°C) for 12-15 minutes, until the tops are golden brown.
8. Brush with Butter & Serve
- Brush the hot biscuits with melted butter for extra richness.
- Serve warm with honey, jam, or sausage gravy.
Tips for the Best Buttermilk Biscuits
Keep the Butter Cold
- Cold butter creates steam pockets, which make the biscuits fluffy and flaky.
- If your butter starts to soften, chill the dough for 10 minutes before baking.
Use Buttermilk for Authentic Flavor
- Buttermilk adds tanginess and tenderness.
- No buttermilk? Make your own by mixing 1 tbsp lemon juice or vinegar with 1 cup of milk.
Don’t Overwork the Dough
- Overmixing makes biscuits dense and tough.
- Mix until the dough just comes together—it should look shaggy.
Layering the Dough = Extra Flakiness
- Folding the dough 3-4 times creates those beautiful, flaky layers.
Bake at High Temperature
- A hot oven (425°F) helps biscuits rise tall and fluffy.
How to Store & Reheat
Storing Leftovers
- Store biscuits at room temperature in an airtight container for 2-3 days.
- For longer storage, refrigerate for up to 5 days.
Freezing Biscuits
- Freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag.
- Bake from frozen at 425°F for 18-20 minutes.
Reheating
- Oven: Warm at 350°F (175°C) for 5-7 minutes.
- Microwave: Wrap in a damp paper towel and heat for 15-20 seconds.
Variations & Customizations
Cheddar Garlic Biscuits
- Add 1 cup shredded cheddar and ½ tsp garlic powder to the dough.
Honey Butter Biscuits
- Stir 2 tbsp honey into the buttermilk and brush biscuits with honey butter.
Herb & Cheese Biscuits
- Add chopped fresh herbs (rosemary, thyme) and Parmesan for extra flavor.
Sweet Biscuits
- Mix in ¼ cup sugar and 1 tsp cinnamon for a sweet twist.
Nutritional Information (Per Biscuit)
| Nutrient | Amount |
|---|---|
| Calories | ~200 |
| Protein | 4g |
| Carbohydrates | 25g |
| Fat | 9g |
| Fiber | 1g |
| Sodium | 350mg |
Nutritional values may vary based on ingredients used.
Frequently Asked Questions (FAQ)
1. Why are my biscuits not fluffy?
If your biscuits are dense, you may have:
- Overmixed the dough
- Used warm butter instead of cold
- Not baked them at a high enough temperature
2. Can I use self-rising flour?
Yes! If using self-rising flour, omit the baking powder and salt.
3. What’s the best way to cut biscuits?
Use a sharp biscuit cutter or glass, pressing straight down without twisting.
4. Can I make these biscuits vegan?
Yes! Use plant-based butter and buttermilk substitute (almond milk + vinegar).
5. How do I make extra flaky biscuits?
Fold the dough over itself 3-4 times before cutting.
6. Can I add mix-ins to the dough?
Absolutely! Try cheese, bacon bits, jalapeños, or dried fruit for a fun twist.
Final Thoughts
Making Fluffy Southern Buttermilk Biscuits from scratch is easier than you think! With just a few simple ingredients and the right technique, you’ll have tall, flaky, buttery biscuits that taste better than store-bought.