Fluffy Southern Buttermilk Biscuits
These homemade Fluffy Southern Buttermilk Biscuits can be served drizzled with rich sausage gravy or topped with eggs, bacon, country ham or jam. They’re a Southern staple that you can also enjoy simply with a drizzle of honey or a dollop of homemade preserves as a side dish at any meal.
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 and the are widely considered to be the house bread of choice in the South tying only with a skillet of homemade cornbread. 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 with my expert tips. How to make simple Buttermilk Biscuits:
- Flour – All purpose flour not self rising for this recipe.
- Leavening – Baking powder, baking soda and salt.
- Buttermilk – Whole fat buttermilk not fat free.
- Fat – Cold butter or butter flavored solid vegetable shortening. You can also use plain unflavored shortening or lard.
- Tops – Brush the tops of the biscuits with additional melted butter.
How to Make the BEST Fluffy Southern Buttermilk Biscuits Recipe
Follow these expert 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.
- To make your own buttermilk: To every one cup of whole milk add one tablespoon of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.
- Be gentle when mixing the dough and knead as little as possible to avoid developing the gluten in the flour.
- I recommend baking the biscuits closer together. Doing so, they will rise upwards while baking.
- You can bake these biscuits in a cast iron skillet (preferred) or in a similar oven safe skillet, baking dish or pan.
- Southern Buttermilk Biscuits are best made and served immediately. That being said, you can keep them for 1-2 days then reheat in single servings in the microwave.
- You can also freeze the biscuit rounds prior to baking. Place them on a sheet pan lined with parchment and freeze solid. Package and store frozen then pull them out to bake when you’re short on time.
- Bake frozen buttermilk biscuits per the recipe brushing the tops with cream adding 5-10 minutes to the baking time.
More Variations and Southern Biscuit Recipes to Make
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.
- The most common kind of Southern biscuit served is savory with occasional add-ins such as cheese and bacon as seen in these Cheddar Bacon Buttermilk Drop Biscuits.
- They can also be served as a a sweeter version such as incorporating sweet potatoes with sugar and cinnamon in my recipe for Sweet Potato Biscuits.
- Use leftover holiday ham to make these Ham and Cheddar Biscuits.
- Just like a scone, at times they feature fresh or dried fruit and they’re topped with a sweet glaze honey glaze like my Honey Butter Biscuits or Cinnamon Swirl Raisin Biscuits.
- Then, there are the beloved Angel Biscuits which are a cross between a buttermilk biscuit and a yeast roll.
- Easy 7 Up Drop Biscuits are a fan favorite!
- You may also like to try this recipe for Cinnamon Biscuits with Honey Butter from Butter with a Side of Bread.
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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 cold unsalted 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 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.
Notes
- Whole fat or low fat buttermilk preferred, not fat free.
- To make your own Buttermilk: To every one cup of whole milk add 1 Tbsp of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.
My oldest son is a biscuit snob. The only biscuits he prefers are the Pillsbury biscuits. Those have soy in them so I can’t have them. I have tried other recipes and got a yucky face from my son when he tried them. When he tried these, he said they were “okay”(which is huge for him!), and then had two more. Thank you thank you thank you! These were delicious!!
I’m so happy you both enjoyed them, thanks!
By far the best biscuit recipe i’ve tried. Thank you for sharing
Thanks so much!
Can I freeze or refrigerate the dough or the biscuis after cutting them?
You can freeze the dough prior to baking, yes. Freeze on a sheet pan until solid then pop into a container for storage. Bake from frozen adding a few minutes to the baking time.
These turned out just as I hoped! Fluffy on the inside, buttery crisp on the outside.
Thanks so much!
Made these this morning and they came out great! The recipe was easy, not alot of tools required and I agree with Mr. Adams, I didn’t have to read a 1,000 word article to get the recipe. Keep up the good work and keep it short and sweet.
Thanks so much!
These biscuits are so dang good!!! I hardly ever have buttermilk but it really makes such a difference. So tender and really fluffy!! Love this recipe. Will make again (and again and again).
Thank you!
Make your own buttermilk! I take any extra buttermilk and freeze it in an ice cube tray. When I need buttermilk again, I thaw a few cubes, add that to a quart jar of regular milk. Cover with a coffee filter and rubber band (or jar band) and let it sit on the counter for 4-6 hours until it thickens. Shake it well, cover, and store in the fridge. Makes the most thick and delicious buttermilk that is perfect in biscuits.
What do you consider “a few” ice cubes?
My daughter went to school in Bama and I became biscuit obsessed during my stays there. Although I felt confident in my biscuit making technique, I have been experimenting w the ratio of ingredients ( WhiteLily flour of course ). This recipe nailed it! My search is over! Thank you!
Thanks so much!
I love these biscuits! They are fluffy and moist and come out perfect every time!
Does the dough or after biscuits are cut need to rest in the fridge at all before baking?
There’s no need to rest the dough.
Love this recipe and so does my family
Thanks so much!
I tried these this morning and to my surprise they came out really good. I used mostly Crisco with a little butter added. My mixture did not become little “peas” at all. I used the two fork method to combine the lard and flour mixture and it looked slightly crumbly at best. Also, even with an extra 1/4 cup of buttermilk, the mixture was dry and hard to keep together. Like I said they managed to come out tasty, but a little wonky. Any suggestions?
Depending on the tools used to cut in the fats, it may take more time to bring it all together. If they baked wonky, they weren’t rolled out evenly and likely the fat wasn’t evenly distributed in the dry ingredients.
Just made this, absolutely phenomenal
Thank you!
Can these biscuits be froze then cooked. They look delish
You sure can, freeze them separately and package then pull out a few at a time when needed to bake.
Such a refreshing change to not have to read through a 10,000 word article just to find the recipe as is the trend nowadays. Simple, short and sweet, Thank you
Well, thank you!
Me and my husband loved this recipe will be using all the time.
Thanks so much!
I have tried all kinds of recipes on Pinterest,this is by far the best biscuit recipe..They are fluffy,soft,moist,and taste wonderful..thank you for sharing your biscuits with everyone..Beverly R LeBlanc
I’m so happy you enjoyed them, thanks!
Thank you so much Melissa, awesome recipe. I made them in muffin tins they turned out beautifully and my children loved them, I doubled the recipe and they disappeared so quickly. Will be making these often.
I’m so happy your family enjoyed these, thanks!
2nd time making these biscuits. The recipe is so delicious. The inside texture is buttery and fluffy, tops and bottoms nicely browned but I’m just not getting the outside texture I’m seeking. Mine are hard and crumbly. What am I doing wrong.
Hmm, are you brushing with butter or cream? You can brush them again once baked and that does tend to soften the tops a bit.
Often if they are fall apart crumbly it’s due to the fat (butter or shortening) being overworked. I have the same problem. Mine turn out delicious and soft on the inside, but they fall apart when eating. Tru cutting your butter into pieces and freezing before use. You can also freeze the butter then grate it before adding to the dry mixture. Good luck. I need much more practice as well. Hope this helps.
The butter grating is the best idea ever! Has my husband thinking I’m a pro!
Hi! Looking forward to trying this recipe after reading all of these positive reviews 🙂
My questions:
do you recommend table salt, fine sea salt, or coarse kosher salt for these biscuits?
Should the butter be frozen before pulsing or is fridge-chilled sufficient?
There’s no need to fuss over the kind of salt, table salt will do. I wouldn’t recommend using coarse kosher salt for biscuits. Chilled cold butter not frozen, to cut into the dry ingredients.
Made them this morning- these are phenomenal. I had to add a tad more buttermilk to get my dough to come together but all in all what a perfect recipe. Made my Texan bf very happy 😊
Thanks so much!
Hi Melissa! I live at elevation 8000 ft. Do I need to do anything differently? I am about to try your recipe, but I am not sure they will come out right due to the high altitude.
Thank you for your reply!
Agi
Hi Agi! You will need to make adjustments at that elevation, and unfortunately I haven’t tested those changes. It likely would effect baking time, temperature and perhaps ingredients, too. I wish I could tell you with certainty, but I can’t. If you try it, please come back and let us know how it goes.
I tried the recipe this morning. Flat not high and fluffy as desired. I did use frozen butter but cold after sitting 10 min. Used self-rising flour so cut baking powder to 3 teaspoons.
You adapted this recipe quite a bit making major changes. Perhaps it was those changes OR you rolled the dough too thin. This recipe works, keep trying.
Wow, this is a great recipe! I just finished baking and they taste amazing! I had tried other recipes but this is the best. The biscuits turned nice golden color both top and bottom.
Thanks so much!
THANK YOU. I am in the Philippines do I had to use milk+vinegar but these reminded me of my KNOXVILLE MOM who adopted me fr College every Christmas. Biscuits and Gravy🥰These are so much like ‘home’. Amazing! Teary-eyed singing, TENDER TENNESSEE CHRISTMAS.
I’m so happy you loved these and they remind you of home. You’re most welcome, thanks so much for stopping by for a visit!
Do I need to thaw out the biscuits if I freeze them before hand? Or can I put them in the oven frozen? Which is best?
You can bake them from frozen, sure!
Can I use other kinds of milk
You can use whole milk, sure.
These biscuits are the very best I have ever made. They baked up nice & tall, nicely done on the outside with a fluffy interior with perfect brown bottoms. I got 12 biscuits, lucky us. I made this recipe exactly as stated. Thank you for sharing your recipe for the perfect biscuit,
Hi Lucille, I’m so happy you loved these, thanks!
Really good! First time ever making biscuits. Light, fluffy and delicious. Thank you
Thanks so much!
Made these Biscayne they turned out really light and fluffy, but a little salty. Can I cut the measurement of salt in half? Other than that this is a fantastic recipe. Love the biscuits
If you’re sensitive to salt you can adjust it, sure.