Southern Style Buttermilk Biscuits (Print View)

Enjoy these light, flaky, and buttery buttermilk biscuits, a classic Southern comfort food perfect for breakfast or any meal.

# What You'll 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 extra for brushing

# Method:

01 - Preheat the oven to 450°F. Line a baking sheet with parchment paper.
02 - In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
03 - Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture achieves a texture of coarse crumbs with discernible pea-sized pieces.
04 - Form a well in the center of the flour-butter mixture and pour in the cold buttermilk. Gently stir with a fork just until the dough barely comes together; take care not to overmix.
05 - Transfer the dough onto a lightly floured surface. Gently pat it into a rectangle approximately 1-inch thick. Fold the dough in half, then pat it out again. Repeat this folding and patting process 2 to 3 times to develop layers for flakiness.
06 - Using a 2.5-inch biscuit cutter, firmly press straight down to cut out biscuits; avoid twisting the cutter. Gather any dough scraps, gently re-pat them, and cut additional biscuits until all dough is used.
07 - Arrange the cut biscuits on the prepared baking sheet, ensuring their sides are lightly touching. Lightly brush the tops of the biscuits with a small amount of extra buttermilk.
08 - Bake for 12 to 15 minutes, or until the biscuits are beautifully golden brown on top. Carefully remove from the oven and serve warm.

# Insider Tips:

01 -
  • You're going to adore how incredibly light and flaky these turn out, even if you’ve never made biscuits before – it's truly simpler than it looks.
  • They're the ultimate comfort food, transforming any meal into something special, whether it's breakfast, dinner, or just a little afternoon treat.
02 -
  • Overmixing the dough is the cardinal sin of biscuit making – it develops the gluten too much, leading to tough, hockey-puck-like biscuits.
  • The colder your butter and buttermilk, the flakier your biscuits will be; those tiny bits of cold butter melt into steam, creating perfect airy pockets as they bake.
03 -
  • When cutting your biscuits, press straight down with your cutter and lift it without twisting; twisting seals the edges and prevents them from rising tall.
  • Baking your biscuits with their sides lightly touching encourages them to rise higher and creates softer, more tender sides.

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