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
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.
Notes
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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!
Angela says
They came out super fluffy and delicious!
Melissa says
Wonderful!
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.
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!
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.
Melinda says
These were perfect!
Melissa says
Wonderful, thanks so much!
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.
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!
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!
Elizabeth says
Delicious
Melissa says
Thank you!
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.
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!