Southern Buttermilk Biscuits

Buttermilk Biscuits are a breakfast southern tradition that are simple to make and go with gravy, jam, honey, and just about any meat and egg combo. My personal topping of choice is honey, but I won’t turn my nose up at a ham and egg biscuit that’s for sure! I found the key to having flaky delicious biscuits is homemade dough. Follow these simple steps and you will be eating warm flaky goodness in no time.

Buttermilk Biscuits Recipe Tips:

1. Use Cold Butter
2. Mix butter and flour with a pastry cutter until the butter is in tiny chunks.
3. Gently form dough with your hands, don’t over work.
4. Fold the dough to laminate and create layers!
5. shape dough with your hands, DO NOT use a rolling pin
6. Use a large 3-4 inch biscuit cutter
7. Don’t twist your cutter when lifting from the dough, it will pinch the sides and prevent rise.

Now grab a jar of honey, your favorite jam, or whip up some gravy for these yummy biscuits!

How to Store your Homemade Buttermilk Biscuits

1. Cover with aluminum foil or plastic wrap to prevent drying out.
2. Can also store in an air tight container.
3. Homemade Biscuits will stay fresh 1-2 days at room temperature.
4. Wrap individually in freezer wrap and freeze for up to 3 months.

Southern Buttermilk Biscuits

Homemade Southern Buttermilk Biscuits with flaky layers! Easy and quick to make biscuits,  perfect for breakfast!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 biscuits

Author: Jenn

Ingredients

• ▢ 2 Cups (256 g) All Purpose Flour
• ▢ 1 Tbsp Sugar
• ▢ 1 Tbsp Baking Powder
• ▢ 1 tsp Kosher Salt
• ▢ ½ Cup 8Tbsp unsalted butter, cut into small cubes
• ▢ ¾ Cup (8 oz) Buttermilk

Instructions

• Preheat oven to 450 F (232 C) and line baking sheet with parchment paper.
• Whisk together dry ingredients in a medium bowl.
• Add butter and mix with pastry grinder or by hand. Mixture should begin to thicken as butter is incorporated.
• When the butter is reduced to the size of oats, pour in your buttermilk.
• Stir with wooden spoon or mix in with hands.
• You may see tiny hunks of butter and that’s fine!
• Transfer dough to a lightly floured surface and shape into a rectangle about 6×9 inches.
• Take the left side and fold into the middle, repeating with the right side, like a trifold brochure.
• Reshape into rectangle and cut out biscuits. Use a 3-4 inch biscuit cutter, pressing and lifting straight up.
• This should yield 6-8 large biscuits.
• Place biscuits on prepared sheet and bake until golden brown, about 10-12 minutes.
• Serve warm right out of the oven with your favorite toppings!

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