Fluffy Southern Buttermilk Biscuits, served with a rich sausage gravy or topped with eggs, bacon, country ham or jam are a staple in the South. The smell of them baking is only eclipsed by the first heavenly bite. If you gathered any number of Southern cooks together, none of them would make their biscuits exactly the same way. Each cook would have their own favorite techniques and tricks to give their biscuits the edge that sets them apart. Serve these fluffy biscuits at any meal and enjoy a taste of the South at your own kitchen table.
Southern Buttermilk Biscuits
Helpful Tips for Making Biscuits
- Start with quality ingredients. Biscuits require so few ingredients to make it’s worth making sure everything is fresh.
- Don’t overwork the dough or the biscuits could be tough.
- Use fresh baking powder.
- Use a sharp cutter. When cutting the dough into rounds, dip the cutter in flour, press down, then lift, never twist to make the cut.
- Use cold butter. The butter will melt and create steam while baking resulting in a fluffier biscuit.
- Be gentle when mixing the dough and knead as little as possible to avoid developing the gluten in the flour.
- If preferred, the biscuits can be baked closer together, to encourage them to rise upwards while baking.
Variations Of Classic Buttermilk Biscuits
The most common biscuit served is savory with occasional add-ins such as cheese, chives or bacon. Buttermilk biscuits can also be served as a sweeter version with sugar and cinnamon, or dried fruit and topped with a sweet glaze. Then there are the beloved “Angel Biscuits” which are a cross between a buttermilk biscuit and a yeast roll. Whatever your preference, a classic buttermilk biscuit and a few simple technique tips will put you on the path for biscuit making success. Biscuits come in many flavors, but this basic buttermilk biscuit recipe is probably the one that people most often make and enjoy and one that will never go out of style. See also Cinnamon Biscuits with Honey Butter and Blueberry Cream Biscuits.
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Helpful Kitchen Items:
Fluffy Southern Buttermilk Biscuits
Ingredients
- 3 cups all purpose flour
- 5 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chilled butter or vegetable shortening
- 1 - 1 1/4 cup cold buttermilk
- melted butter or heavy cream to brush the tops
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Sift together the dry ingredients in a mixing bowl.
- Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
- Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
- Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.
- Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream. Bake at 450°F for 13-15 minutes until lightly golden and puffed.
- Brush with melted butter after removing from the oven. Serve immediately.
Lorrine says
Girl!! You received so many positive reviews, this has to be the one..
I have been searching for a biscuit recipe like my mom’s for years. I mean, I can make biscuits but mine have never been light and fluffy, I agree with your techniques concerning over kneading and cutting, as I did learn these from Mama too. I am going to give this recipe a whirl and get back to you.
Melissa says
I hope you love these!!
James says
Hello. I need to make a very legendary batch of these. How far in advance can I make them without baking them? Or can I make them and freeze them until it’s time to bake? Any suggestions? Need by Sunday. Thank you
Melissa says
You can make and freeze the unbaked dough rounds, sure. Once they’re frozen solid pop into a freezer safe bag to store.
Lorrine says
Ok, so I made my first attempt yesterday. Now honestly, my baking soda and baking powder were a bit old and not the good stuff, I’ll leave labels out. But anyway, as you clearly stated, they did not rise to expectations and a bit dense. On the other hand, OMG!!!! They were very tasty with a golden tender crunch on both top and bottom.
Now, today I bought fresh ingredients and just made another batch😅. I knew as I was washing dishes this batch was going to come out right. How? The little crumbles of dough left in the bowl were fluffing up under hot water (like drop dumplings). As expected, they raised to a beautiful fluffy, light and golden brown. My husband liked those from yesterday and asked for some more for supper. Mmmmmm good! As Rachel Ray says, YUMM-O.
Melissa says
Hi Lorrine, I’m so happy you loved these. You’re becoming a biscuit making maven in no time flat. Well done!
Lorrine says
All thanks to you Melissa, all thanks to you. So my neighbor came over for a pit roast dinner last night and of course I had my (your recipe) biscuits as part of our feast.
She was so impressed that she ran back over to her house and grabbed a couple of restaurant made biscuits which she had bought earlier that day. Mind you, I have eaten those restaurant biscuits which are very good, but she wanted to compare. We both agreed that mine were better in taste and texture as well as the fact that mine are not factory made with all the added preservatives.
Since she prepares meals for meals on wheels, she asked if I would be willing to make her breakfast biscuits from now on.
OMGosh!!!! Yes!!!
This morning I made 5 dozen biscuits for her by 6:30 AM. I doubled the recipe to fill a 1/2 sheet baking sheet. Again, absolutely amazing. She was so happy with the turn out.
Melissa says
Wow, you are BUSY! Love it ♥
Lorrine says
Melissa,
May I add a tip here? You are more then welcome to edit my tip out if you want, after all this is you page.
I have noticed many comments concerning the change in texture and crispness or crunchiness.
As a person who worked in the food industry for many years, although until now I couldn’t get biscuit making down right, one of the many things I learned from the food industry is this:
Food products such as meats, poultry and even baked goods, usually should be allowed to rest in the pan for a few minutes before removal. Why? Food will continue to cook in it’s own heat as it cools. (True fact, look it up on askUSDA.gov). As pastries cool in the pan it is also setting the texture of your finished product similarly as jello sets up.
So let the biscuits cool a few minutes before brushing the tops with butter (the second time), then remove from the pan. I wrap mine in a clean kitchen towel and place in a bread basket on the table. I have put leftovers in a ziploc bag and refrigerated them, pulled them out the next day and microwave 30 seconds and they are as awesome as if fresh from the oven.😃
As Melissa has also stated several times, fresh baking powder and baking soda, as well as chilled or frozen butter are key the final results of biscuits.
Another concern may be altitude. Many recipes need to be adjusted to the climate and altitude in which we live.
I know this from my travels while working in the food industry. When I lived on the Kansas-Colorado border, I have to adjust my bread machine recipe to the altitude, and re-adjust it when my job moved us to Up State New York, and then again when I promoted to North Carolina. Needless to said, when I came back to my Southern Oklahoma home, I had to adjust back my original recipe.
So, you see, this is truly a Southern biscuit recipe that honestly may need to be adjusted according to ones own climate and altitude.
Melissa, I must say, as a Southern biscuit recipe, you have truly knocked this one out of the park!!! I do love it. You’re a Super Star ⭐⭐⭐⭐⭐ in my book. 🤩🤩🤩🤩🤩
Melissa says
All great points, thanks for such a thoughtful note!
Donna says
I made your biscuits today. When they came out of the oven had a couple. Thwy were flaky the bottoms were nice and crisp. When they cooled not so good. They tasted on the doughy side and the bottoms didn’t have that nice crunch. What happens?
Melissa says
I’m not sure why they tasted doughy unless they were under baked, but you say they were flaky. That said, it’s not unusual for a biscuit to change texture as bit as it cools.
Crystal says
Hello I was wondering if it matters what type of flour you use self rise or just regular
Melissa says
It does matter, they aren’t interchangeable. This recipe uses all purpose flour. If you want to make biscuits using self rising flour checkout this recipe for Cream Biscuits.
Keith says
Do i chill dough before cutting bicuits?Thanks Keith
Melissa says
There’s no need to chill the biscuit dough.
Connie says
I’ve tried several biscuit recipes and this one has by far been the most successful. Thank you for sharing!
Jennifer Kaleta says
Hi.
Can I use homemade buttermilk that is left over after making butter?
Melissa says
Sure, no problem!
Jennifer Kaleta says
Ok. I ended making these biscuits with buttermilk I had from making butter. Wow. This is the first time I have ever tried making biscuit and these were delicious! The instructions were perfect. I just cut them into squares and they were perfect. Cannot wait to make them again.
Melissa says
Sounds great, I’m so happy you enjoyed these!
Kina says
I made these biscuits this weekend because I was super bored and was craving biscuits and OMG! They came out so good! I’ve been searching for a good biscuit recipe for a long time and I have finally found one that is the best. I did add a tablespoon of sugar because I like my biscuits to be a little sweet. I have also learned that using a food processor is fantastic for doughs. The key is to pulse the dough until just combined. It works every time.
Melissa says
I’m so happy you enjoyed these, thanks!
Diane says
I tried these because I didn’t have enough of my usual White Lily Self Rising flour. I’ve been making biscuits for my entire married life (43yrs). With that said … these biscuits came together easily, were much heavier, but still rose nicely. They do have a spongier, tougher bite than what we are used to.
Melissa says
How interesting you noted a texture difference simply by using all purpose flour with added leavening as opposed to using self rising flour. I’ve also been baking and making biscuits for many years and never noted such a vast difference in texture using those two different flours. It make me wonder if you used another brand of flour as opposed to White Lily all purpose flour for these biscuits. If so, my guess is that’s the difference.
Lyndon Gordon says
Can I make these and refrigerate overnight and then bake next morning?
Melissa says
You could, let them sit on the counter for a few minutes to warm slightly.
Ellice Richmond says
Finally a tender biscuit! I added dried herbs dill and thyme and sprinkled w Parmesan cheeses after i brushed with butter . I made some with bisquick this morning and they were terrible no flavor and like bricks. So glad I tried again! These came out wonderful. Oh and I used frozen butter.
Melissa says
I’m so happy you enjoyed these, thanks!
Bonnie says
The Best Bisquits ever!!!
Melissa says
I’m so happy you loved these, thanks!
Donna Fonner says
I do a Sunday brunch every week and have an open-door policy, for the most part, just having my family give me a heads up on Saturday if they are attending. I made this biscuit recipe for the first time Sunday morning while my husband was frying the bacon. I bake quite a bit since the start of the pandemic and have enjoyed the process tremendously. I derive great satisfaction listening to the ummms and ahhhs from my family. This recipe did not disappoint and will be my go-to biscuit from now on. This brings back childhood memories of my aunt’s Sunday dinners served with homemade biscuits. Best biscuit paired with milk gravy. Thank you!
Melissa says
Hi Donna, what a wonderful tradition. I’m so happy you included these in your celebration. Thanks for such a sweet note!
Sandra says
My biscuits were light and fluffy. I did use both butter and crisco.
Melissa says
Thank you!
Ann says
Excellent! Best I’ve had since my mom made biscuits, & I’m 73 years old. I followed the recipe exactly, & baked 13 minutes. I mixed by hand & didn’t knead, just patted & rolled as suggested. Rose nicely & are delicious. Made 12 biscuits.
Melissa says
Hi Ann, thank you so much. I’m delighted you enjoyed these biscuits!
Kelly says
Hi Melissa
Can these be made in a Bread Machine?
Melissa says
Hi Kelly, I haven’t tested this recipe in a bread machine. If you try it, let us know how it goes!
Lyla Hoffman says
Hi! I want to make this recipe and freeze the dough before baking. Is this going to create a problem, as you mentioned to a couple of others, regarding the not raising as much as if fresh?
Melissa says
You can freeze these biscuits before baking, yes. It won’t create a problem.
Donald Jenner says
An interesting variation on the theme, but I wonder at your concern about kneading too much. I had just passed through a bread-baking phase; on a whim I decided to use the (seemingly useless…) dough books that came with my hand mixer to make morning biscuits. Being lazy that morning, I used (my own) baking mix. I let the dough work its way around until it collected on the books and did a sort-of “window pane” (like bread dough, in short). I then rolled out and cut in the usual way. The resulting biscuits rose at least half again as high, and we’re lovely fluffy biscuits. Didntveve need to laminate. This makes sense, of course; “beaten biscuits” are similarly well kneaded, after all.
So what has led you to the conclusion kneading is a no-no?
Melissa says
Biscuit dough should never be kneaded, if you want tender biscuits. Kneading develops the gluten in the flour and will result in a tough end product.
Gerry says
They a lovely to look at and delicious as well!
Can you tell me why my biscuits don’t stand up straight but bake rather crooked as if the tops are slipping off?
Melissa says
Possibly the dough isn’t rolled evenly. You can bake these biscuits side by side touching so they will bake upwards, if preferred.
Glenn A Lopez says
I used unsalted butter and only 3/4 teaspoon of salt, and with those minor changes, these are the best Southern Biscuits I have ever tasted!
Rosie Mendoza says
Really good biscuits! Flaky and tasty.
Melissa says
Thanks so much!
Victoria says
Second time making them! Really great! Do they freeze ok? I doubled the batch to use up old milk! Thanks!
Melissa says
Yes, you can even freeze them before baking.
Sandi says
Perfection
Jennie Freeman says
Hi, Melissa I loved your Southern-Style Buttermilk Biscuits. I made them for the first time today and my family really enjoyed them. They are simple to make and are fluffy. This is a recipe I can use all the time for good biscuits. Thumbs up for this recipe.😊
Melissa says
Thank you so much, Jennie!
Grace says
How many biscuits does it make?
Melissa says
10 servings means 10 biscuits.
Kate says
I have not made these yet but I bought shortening to use instead of butter. I know you have both listed in the ingredients but will it make a big difference?
Melissa says
You can use all shortening. Many classic biscuit recipes call for shortening alone or lard. A blend of shortening and butter is my preference for flavor. Not to worry, they will still be delicious.
Kate says
Thank you! Maybe I’ll do a mix, that way it’s best of both worlds… I’ll be in touch to let you know how they come out!
Kate says
So I just made these. I used 4tbsp butter and shortening each. They didn’t rise the way I wanted and aren’t that lovely golden color like in the picture. Do you think it could be because I didn’t use all butter? I also think I handled them just a tad too much in trying to get the moisture right. I was adding the buttermilk a little at a time and mixing with my hands in between. I think that led to too much handling. However, they’re still not bad and this was my first time ever making these type biscuits, so I think I just need to practice. I can tell that they will be delicious when I get it right!
Melissa says
Hi Kate, biscuit making can take practice, don’t give up! You can always turn the oven to broil and brown the tops to your personal liking at the end of baking. Don’t walk away! It’s perfectly fine to use a combination of shortening and butter. Perhaps, just experiment and see which way you like best.
Dina says
I’ve tried several biscuit recipes, trying to find the right one that is fluffy and not crumbly. This one is perfect! I used a serrated knife. Not crumbly hot out of the oven and not crumbly at room temperature! 🥰.
My Life Partner said these were the best homemade biscuits he’s had outside of a Restaurant, he’s a Southern Boy from NC.
Melissa says
Thanks so much!
Tracey Stewart says
It was helpful.
Rosa Rodriguez says
Fantastic Recipe! It was quick, easy and delicious. Thank you so much!
Jess says
My family LOVED them!
Thank you
Melissa says
Wonderful!
Rosemary Stephens says
Rosemary and my family loved them
June 27.2020. 6:25 pm
Thank you ..mine came out so good ..it was hard not to eat them all out of the oven …
Melissa says
I completely agree, thank you!
Debbie says
My mom skyways used lard. Other than the buttery taste, what would be different using lard instead of butter?
Melissa says
Lard and butter react differently during baking. They’re delicious both ways, it just depends on personal preference.
Joanna Tuttle says
What would be the “trick” to the fluffiness? I made them and the just didn’t rise and get fluffy. What may I have done wrong?
Melissa says
Check the date on your baking powder to be certain it’s fresh and follow the tips in the narrative.
Michelle Wincek says
Can this dough be refrigerated if I want to give some to a friend?
Melissa says
This dough uses baking powder so, it’s not ideal to chill it after making.
Monica says
Hello,
Can you make the dough and put it in your fridge over night to bake in the morning the next day?
Melissa says
Hi Monica, these biscuits use baking powder so, it’s not ideal to refrigerate them overnight before baking. Doing so, can effect how they rise. Will they rise somewhat? Probably but, not the same as if they hadn’t been chilled.
Theresa Mckie says
Great easy to make and tasty. They don’t last long.Thank you.
Melissa says
Thank you so much!
Annie says
Thank you so much for this wonderful recipe! I’m a Texan girl visiting England for a couple of months, and they just don’t do comfort food right here. Made this recipe the other day, and it almost brought tears to my eyes! Bless you, Melissa!
Melissa says
Oh wonderful, enjoy your visit and these biscuits, thank you!
Mi chelle says
Omg! This biscuit recipe is a definite permanent stay in my household… So soft and buttery… Good for biscuits and gravy… And so many other combinations… Just had some with jelly… Yummmm! Thanks so much for share an awesome recipe! 5 Star
Melissa says
Thanks so much!
Courtnie says
Can’t wait to make these in the morning! One question though, if you aren’t serving right away do you still put the melted butter on top when they come out of the oven? Thanks!
Melissa says
Hi Courtnie, yes, I do.
Gill Brown says
Hi these sound very much like our scones we make in England I’m going to try this recipe have you Grams or ounces as American cup measurement over here differ somewhat we have these for afternoon tea or anytime tea we put grated cheese in ours and on the top some put sultanas dates cherries in scones but I will try your recipe xx
Melissa says
Hi Gill, yes our biscuits are very similar to scones. Please use one of the 1000’s of free online apps for conversions. Some can be found in the Google Play store to convert to metric, also.
Stephanie says
Absolutely wonderful! I’ve been trying to replicate the biscuits my mother made when we were growing up and have always fallen short. Imagine my delight when these turned out to be the most like them in taste and texture. I was taken back to my childhood. Thank you for sharing this recipe and helping me achieve that goal!!
Kathy says
These are the absolute best!! I don’t even look at another biscuit recipe anymore – how do you improve on excellent! I do the same pat mine out – then a little trick cut dough in half put one half on top of other – pat out again – trying not to overwork dough then cut with biscuit cutter – mile hi biscuits!🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻
Melissa says
Thanks so much!
Tom Henning says
Biscuits rise with this recipe. Will try variations. This is a definite staple in the breakfast arena and demands attention. I did not use a roller just hand pressed to 3/4” thick.
Linda says
Didn’t have milk or buttermilk so added vinegar to heavy cream. Still came out excellent. Light and fluffy.
Melissa says
Wonderful, thanks so much!
Kimberly says
I made these this morning and adapted just a tad. I used a frozen stick of butter grated into flour mixture and added 1 Tbsp of granulated sugar. This turned out to be the best biscuits I’ve ever made. Thanks so much for the recipe.
Wendy says
Oh sweet baby Jesus these biscuits are Life! These were absolutely perfect! I’m sharing this recipe with everyone I know because they need these biscuits in their life!
Melissa says
I’m so glad you loved these, thanks for the giggle, too! ☺
Francia Guerrero says
Easy, simply, tasty! I love that kind of recipes, thanks Melissa.
Melissa says
It’s my pleasure, thank you!
Liz Smith says
Can u adapt recipe for high altitude?
Melissa says
I’m sure you could.
Cat says
can I use wheat flour instead of all purpose flour?
Melissa says
I haven’t tested this with whole wheat flour. I you try it, let us know how it goes.
cat says
I just baked it, it turned out pretty good! the only recipe I need!
Melissa says
Awesome, great job!
Cheryl says
Mine did not rise they look like cookies ☹️
What did I do wrong
Melissa says
If the biscuits didn’t rise, check the date on your baking powder.
Lizzet says
I followed all the steps but I don’t know what I did wrong cause they taste bitter. First time making biscuits since I’ve been craving the so bad. Help anyone should I skip the baking soda?
Melissa says
I can’t imagine why they would taste bitter. The baking soda is leavening, you can’t leave it out. That said, perhaps browse the recipe index when you have time, I have many types of biscuit recipes. Some utilizing self-rising flour. Don’t give up you can do it!
Betty says
I tried it. But they turned out quite dry
Melissa says
If these turned out dry the dough was over-worked. That makes the dough tough and the biscuit dry.
Josh says
How crucial is the wax paper? Will non stick spray work?
Melissa says
The parchment helps prevent the bottoms from becoming overly brown. You can bake directly on a pan, if you prefer. Yes, use cooking spray.
Sunny says
Oh my goodness! These are absolutely amazing. I paired these with honey cinnamon butter and they were absolutely perfect. This is the only recipe I’ll be using from now on. Thanks for the recipe!
Melissa says
Wonderful, thanks so much!
Karen B says
I haven’t made biscuits from scratch in many years and I think the first time they came out like bricks. This recipe was excellent! I was nervous because I pulsed the dry ingredients and butter in my Ninja and it was still very fine (not pea sized). I added just about all of the buttermilk and barely worked the dough on the counter. Baked for 15 minutes and these biscuits came out incredible! Thank you for a great recipe that doesn’t use lard or vegetable shortening too!
Melissa says
I’m so happy you loved these, thanks!
Patricia Olivia Davis says
By far the best recipe I’ve used. Unreal….thank you so much!
Melissa says
Wonderful, thanks so much!
Jan says
Finally found the best no fail EASY BISCUITS! So nice and fluffy-melt in your mouth. Thank you
Melissa says
Thanks so much, Jan!
Candé says
So simple love this recipe so much I saved it on my cell’s home screen
Melissa says
Thanks so much!
Robby Musgrave says
I have not been very successful with making biscuits. But I am willing to try again. Can I make them ahead freeze them and bake in a couple of days?
Melissa says
Yes, you can.
Elizabeth says
Delicious
Melissa says
Thank you!
Kathy says
These were the best of the best biscuits! Did not have buttermilk so did the milk & white vinegar combination. Easy to mix – easy to bake! Hubby said the same – served with country ham & scrambled eggs for breakfast. Thanks for this recipe🌺
Melissa says
Thank you so much!
AJ says
FINALLY!! A recipe that actually had the right taste and texture. These came out of the oven looking like Southern-Living money shot. Thank you so much!!!
Melissa says
Awesome, it’s my pleasure, thanks!
Casie says
Hi. This may seem dumb, but can you make these with regular whole milk? I don’t typically have buttermilk on hand.
Thanks in advance!
Melissa says
Add 1 Tbsp of lemon juice or white distilled vinegar to 1 cup of whole milk and let it sit on the counter for 5 minutes, and you’ll be good to go.
Elise says
Use 1 cup of milk and not 1 1/4 cups like recipe calls for?
Melissa says
Please follow the recipe for ingredient amounts.
Melinda says
These were perfect!
Melissa says
Wonderful, thanks so much!
Athina Rydahl says
Hi Melissa
I have plans to make them today!
You think I can freeze them? And if I can needs to be after I baked them?
Thank you
Melissa says
I would rather freeze these before they’re baked. Then bake from frozen, adjusting the baking time just a bit longer.
Russ Titmas says
This was my first time making biscuits.
They worked out absolutely wonderful.
I recommend this recipe to all who love biscuits.
Melissa says
Thanks so much!
Anke Klietsch says
I am so happy that I made these today! My first ever try at biscuits. Was always afraid I´d ruin my love for them with messing up. But they tasted exactly like I remembered my first ones (1987 in Arlington, TX).
Writing to you from Cologne,Germany.
Melissa says
Hi Anke, that is so exciting! I’m delighted you loved these, thank so much for visiting.
Angela says
They came out super fluffy and delicious!
Melissa says
Wonderful!
Stephanie says
Best recipe I have ever used. I cooked some in a hot cast iron pan topped with heavy cream and some on a cookie sheet topped with butter. Both were amazing!! Cast iron may rise a little higher .
Melissa says
Thanks so much!
Joyelle says
Which do you prefer- shortening or butter….and butter- salted or unsalted?
Melissa says
Either will work, and salted or unsalted butter is fine, use what you have.