Here’s a classic Southern buttermilk biscuit recipe—tender, flaky, buttery, and easy!
🥣 Buttermilk Biscuits (Classic & Flaky)
Ingredients (makes 8–10 biscuits):
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter (cut into small cubes)
- ¾–1 cup cold buttermilk
- Optional: melted butter for brushing
Instructions:
1. Preheat
Preheat oven to 450°F (232°C).
2. Mix dry ingredients
In a large bowl, whisk together:
- flour
- baking powder
- baking soda
- salt
3. Cut in the butter
Add the cold butter cubes.
Use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs.
Cold butter = flaky biscuits!
4. Add buttermilk
Pour in ¾ cup buttermilk.
Stir gently until the dough just comes together.
If dry, add up to ¼ cup more.
5. Fold for layers
Turn the dough onto a floured surface.
Gently pat it into a rectangle.
Fold it in thirds (like a letter).
Pat out again and repeat 2–3 times—this creates flaky layers.
6. Cut the biscuits
Pat to about ¾–1 inch thick.
Use a biscuit cutter or a round glass to cut straight down (don’t twist).
7. Bake
Place biscuits close together on a baking sheet (touching = taller biscuits).
Bake 12–15 minutes, until golden brown.
8. Brush & serve
Brush tops with melted butter if desired.
Serve warm with honey, jam, gravy, or more butter.
If you want, I can also give you:
- Extra-tender buttermilk biscuits (with a secret ingredient)
- Drop biscuits (no rolling/cutting)
- Cheddar chive biscuits
- Buttermilk substitute if you don’t have any
Just let me know!
