There’s something magical about a warm, flaky Southern biscuit straight out of the oven. With a golden-brown crust and a soft, buttery interior, these buttermilk biscuits are the epitome of comfort food. Perfect for breakfast, paired with jam, or served alongside fried chicken, these biscuits are a staple in Southern kitchens. The key to a perfect biscuit lies in the technique—keeping the butter cold, using just the right amount of flour, and handling the dough as little as possible. With this recipe, you’ll be able to bake up a batch that will have everyone asking for seconds!
Ingredients:
- 2 cups all-purpose flour (plus extra for rolling)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a slight sweetness)
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
Instructions:
- Preheat your oven to 450°F (230°C). Place a rack in the center of the oven.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using). This ensures everything is evenly distributed.
- Cut in the cold butter: Add the cubed butter to the flour mixture. Using a pastry cutter, two forks, or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. This is what creates the flaky texture in the biscuits.
- Add the buttermilk: Pour the cold buttermilk into the flour-butter mixture. Stir gently with a spoon or spatula until the dough just comes together. Be careful not to overwork the dough—this can make the biscuits dense. If the dough seems too dry, add a little more buttermilk, a tablespoon at a time.
- Turn the dough out onto a floured surface: Gently knead the dough a few times, just until it holds together. Then, pat the dough into a rectangle about 1-inch thick.
- Fold and roll: For extra layers, fold the dough in half and then gently roll it out again to about 1-inch thickness. Repeat this folding and rolling process 2–3 times.
- Cut the biscuits: Using a round biscuit cutter (about 2 inches in diameter), cut out the biscuits. Be sure to press straight down without twisting, as twisting can seal the edges and prevent the biscuits from rising properly. Gather any leftover dough, pat it out, and cut additional biscuits.
- Bake the biscuits: Place the biscuits on a baking sheet, close together for soft sides or spaced apart for crispier edges. Brush the tops with a little buttermilk for a golden finish.
- Bake for 12–15 minutes, or until the tops are golden brown.
- Serve: Once out of the oven, let the biscuits cool for a minute or two. Serve warm with butter, jam, honey, or your favorite breakfast spread.
Tips:
- For extra flaky biscuits, some people even freeze the butter before cutting it into the dough—this creates even more layers.
- If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes before using.
Enjoy these delicious biscuits straight from the oven, and savor the comfort and flavor of Southern cooking!
