Using just 6 ingredients including buttermilk and real butter, these homemade fluffy buttermilk biscuits are perfect for a southern breakfast.
Why you’ll love these Easy Southern Biscuits
- No need for a biscuit cutter if you don’t have one. These biscuits are cut with a knife to prevent dough waste and make lovely square biscuits.
- Square buttermilk biscuits are perfect for making bacon and egg breakfast sandwiches.
6 Key Ingredients for Fluffy Buttermilk Biscuits
- All Purpose Flour
- Baking Powder
- Sugar
- Salt
- Cold Unsalted Butter
- Cold Buttermilk
Should biscuits be cut into circles or squares?
Cutting biscuits into squares eliminates re-rolling scraps and makes a perfect shape for breakfast sandwiches. If you prefer to make classic round buttermilk biscuits use a 3-4 inch biscuit cutter. Try not to twist your cutter when lifting from the dough, it will pinch the sides and prevent the dough from rising as high.
Tips for Fluffy Buttermilk Biscuits
- Always use cold unsalted butter when making the biscuit dough. Try European style butter with a higher percentage of butter fat.
- Mix butter and flour with a pastry cutter until the butter is in tiny chunks.
- Cut and stack the dough twice to laminate and create fluffy flaky layers.
- Flatten out the dough by patting it gently with your hands.
- Cut the edges of square biscuits for a higher rise. No need to do this when using a round biscuit cutter.
- To help square cut biscuits rise taller, take a sharp knife or bench scraper and cut clean edges.
What to serve with buttermilk biscuits?
Growing up in North Carolina, weekend breakfasts always consisted of southern style buttermilk biscuits with a bit of honey. Some of my favorite toppings are fruit jam, molasses with butter, sausage milk gravy, or scrambled eggs and bacon.
How to Store Leftovers
Place biscuits in an air tight container or wrap in aluminum foil to prevent drying out. Store at room temperature for up to 2 days or in the refrigerator for up to a week.
Frequently Asked Questions
If you don’t have buttermilk on hand you can either make a buttermilk substitute or use greek yogurt for a 1:1 swap. Make 1 cup of buttermilk by stirring together 1 cup of milk and 1 tablespoon of lemon juice.
To freeze baked buttermilk biscuits, wrap them individually in plastic freezer wrap and once again in aluminum foil to prevent drying our. Freeze for up to 3 months.
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Fluffy Buttermilk Biscuits
Ingredients
- 314 grams all purpose flour, *more for dusting
- 30 grams baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons granulated sugar
- 113 grams cold unsalted butter, cut into small cubes
- 255 grams cold buttermilk, (1 cup + 1 tablespoon) *plus more as needed
Topping
- melted butter, *for brushing before and after baking
Instructions
- Line a rim baking sheet with parchment paper.
- Whisk together the dry ingredients in a large bowl.
- Add the butter and work it into the flour using a pastry grinder or with your fingertips. The mixture should begin to thicken as butter is incorporated and look like a thick cornmeal with a few pea sized butter chunks.
- Pour in the heavy cream, stir and press with a wooden spoon or silicone spatula to form a shaggy dough. If the dough is too wet, add a little flour and shape into ball with your hands. Or if the dough is not coming together, add 1 teaspoon of cream at at time until you reach desired consistency. The dough should be tacky but neither sticky or dry.
- Transfer the dough to a lightly floured surface and gently shape into a rectangle that is about ½ inch in thickness.
- Cut the dough into thirds. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of ½ inch thickness.
- Repeat by cutting the dough into thirds again. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of 1 inch thickness.
- Cut the rectangle in half lengthwise with a sharp knife, and then cut it into thirds. This should give you six large square biscuits. *Or use a 3-4 inch round shaped biscuit cutter to cut round biscuits.
- Place biscuits on the prepared baking sheet spaced 2 inches apart. Freeze biscuits for 15 minutes while the oven is pre-heating. Cold dough gives a better rise in the oven.
- Preheat oven to 400F (200C).
- Bake the biscuits for 15 to 17 minutes, until they are fluffy and golden brown on the edges.
- Remove the baking sheet from the oven and place it on a wire rack. Brush the top of each biscuit with melted butter and serve warm.
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ellen
just one question, in the measurements using US it’s says for milk to use 1.04 cups ? should I use one cup only?
Jenn
Hi Ellen, I make most recipes by weighing in grams to be exact. For cup measurements this would be 1 cup plus 1 tablespoon.