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Fluffy Southern Buttermilk Biscuits

These homemade Fluffy Southern Buttermilk Biscuits, served with a rich sausage gravy or topped with eggs, bacon, country ham or jam are a Southern staple. You can also enjoy them with a drizzle of honey or a dollop of preserves at any meal.

Baked Fluffy Southern Buttermilk Biscuits in a skillet

Fluffy Tender Southern Buttermilk Biscuits

The aroma of homemade biscuits 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.


Easy Buttermilk Biscuits Recipe

Homemade biscuits are heritage bread of sorts. They’ve been served in the South for eons and are made using simple pantry ingredients. They bridge the gap between modern day cooks and those who came before us. When I bite into a biscuit, I’m instantly transported back to my Mothers and Grandmothers tables, on any day of the week. Biscuits are widely considered to be the house bread of choice in the South tying only with cornbread for first place. Savory or sweet, recipes are handed down for generations by the cooks who came before us, each one claiming that they knew the closely guarded “secret” to the perfect biscuit. The truth of the matter is; that perfecting the art of biscuit making takes practice. Rest assured, you can master biscuit making.
Step-by-Step pictures of preparation of Fluffy Southern Buttermilk Biscuits

Helpful Tips for Making the BEST Homemade Buttermilk Biscuits

The ingredients needed to make biscuits are so basic, it’s important to use the very best for making tender fluffy biscuits.

  • Kitchen tools you’ll need: A large bowl for mixing, measuring cups and spoons, a pastry blender, a non stick surface for rolling or a pastry mat. You’ll also need a food processor, a pastry blender or two forks to cut the cold butter into the flour. A biscuit cutter and a baking pan. A pastry brush for brushing the tops.
  • Ingredients you’ll need to make biscuits from scratch: All purpose flour, cold butter, baking powder, baking soda, salt and buttermilk. Also, melted butter or heavy cream for brushing the tops and a drizzle of honey, jam or butter for serving.
  • Start with quality ingredients. Biscuits require so few ingredients to make it’s worth making sure everything is fresh and top quality.
  • Don’t overwork the biscuit dough or the biscuits could be tough.
  • Use fresh baking powder.
  • Use a sharp biscuit cutter. When cutting the biscuit dough into rounds, dip the cutter in flour, press down, then lift, never twist to make the cut. This ensures the biscuits will have flaky layers.
  • 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.
Unbaked Fluffy Southern Buttermilk Biscuits on a pan

Variations Of Classic Buttermilk Biscuits to Add to the Menu

  • The most common kind of Southern biscuit served is savory with occasional add-ins such as cheese, chives or bacon.
  • Buttermilk biscuits can also be served as a sweeter version such as incorporating sweet potatoes with sugar and cinnamon.
  • Just like a scone, at times they feature fresh or dried fruit and they’re 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 Southern 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 clearly one that will never go out of style.
  • You may also like to try this recipe for Cinnamon Biscuits with Honey Butter from Butter with a Side of Bread.
Baked Fluffy Southern Buttermilk Biscuits in a skillet

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How To Make Fluffy Southern Buttermilk Biscuits
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4.90 from 112 votes

Fluffy Southern Buttermilk Biscuits

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Bread
Cuisine: American
Keyword: fluffy-southern-buttermilk-biscuits
Servings: 10
Calories: 254kcal
Author: Melissa Sperka


  • 3 cups all purpose flour
  • 5 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup cold unsalted butter or vegetable shortening
  • 1 - 1 1/4 cup cold buttermilk
  • melted butter or heavy cream to brush the tops


  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Sift together the dry ingredients in a large 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.  Re-roll any scraps and repeat.
  • Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
  • Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
  • Brush with melted butter after removing from the oven. Serve immediately. 


Whole fat or low fat buttermilk preferred, not fat free.


Serving: 1serving | Calories: 254kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 570mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I consistently fail when attempting to make biscuits and had given up trying. I saw your recipe and thought I would try one more time. So glad I did – they turned out beautifully and taste amazing. Thank you!

  2. 5 stars
    Omg! Best recipe ever!. Normally my biscuits don’t turn out. They are either hard, dry or a little on the flat side with no layers. With this recipe, my biscuits had it all!. They were fluffy, with lots of layers, moist and they were delicious!! My husband’s comments were: don’t lose the recipe! 😀

  3. 4 stars
    Overall good but mine tasted like baking powder compared to other recipes I’ve tried. Not sure if I did something wrong? I’m not a master baker by any means so the fault could have been mine

  4. 5 stars
    These turned out soooo good ! Can you freeze after you cut ? If so How do they turn out baking after they’ve been frozen?

  5. 5 stars
    This recipe looks very good. I made them but I overworked the dough so the biscuits were tough. Otherwise, they had great flavor. I will definitely be making them again.

  6. 5 stars
    Love this recipe. Use the biscuits to put together sausage biscuits and egg, bacon, and cheese biscuits to take to school during the week. Always get requests for your recipe on social media.

  7. 5 stars
    Good recipe !! First time made some what like making scones. Yes it will be a do again thanks for sharing.. Good way to use up buttermilk from another cooking adventure chicken fried steak !!!!!

    Greg >>> South Texas

  8. 5 stars
    Can i put these together tonight and refrigerat amd roll out in the morning and bake? This recipe looks really good!

  9. 5 stars
    Thank you! I have tried for years to make fluffy, delicious homemade biscuits and they have just never been quite right until your recipe…they are the best biscuits I have ever made or even eaten!! I also NEVER take the time to write a comment or review but I just had to this time …they were worth my time 🙂

  10. They are so good- the only thing I did wrong was roll them too thin- make sure you roll them 1 inch thick! Other than that, they were great and I’ll be making them again

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