If you’ve ever bitten into a truly perfect southern buttermilk biscuit, you know: the layers are sky-high, the crumb is impossibly tender, and the flavor? Pure comfort, y’all. Whether you grew up in the South or just wish you had, these biscuits are more than a breakfast staple—they’re a love language all their own.
And if you’ve ever wondered how to get those bakery-level biscuits at home (the kind that make you want to brag to your grandma), you’re in the right spot. Let’s get real: homemade biscuits can feel intimidating—so many people think you need magic or a secret ingredient. Spoiler: you just need cold ingredients, the right technique, and maybe a little southern sass.
FYI: This isn’t some “healthy only” version or a “five-ingredient hack.” This is the real deal—butter, buttermilk, and all. Sometimes you gotta treat yourself.
What Makes Southern Buttermilk Biscuits So Iconic?
IMO, the difference comes down to three things:
- Buttermilk: Adds tang, tenderness, and that classic Southern flavor.
- Cold butter: Creates flaky, steamy layers (don’t even think about softening it).
- Gentle hands: The less you touch the dough, the higher your biscuits will rise.
Seriously, biscuits aren’t just bread—they’re a statement.
Serve them with jam, honey, gravy, or just plain and hot from the oven. I won’t judge.
The Essential Ingredients (No Weird Stuff)
You won’t need anything fancy—just the basics done right:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (frozen is even better)
- Cold buttermilk
Pro tip: Grate your butter on a box grater and stick it in the freezer. This is my not-so-secret secret for shatteringly flaky biscuits.
Step-By-Step: How to Make Southern Buttermilk Biscuits
1. Preheat and Prep
- Preheat your oven to 450°F (yep, HOT is key for lift).
- Line a baking sheet with parchment paper.
2. Mix the Dry Stuff
- Whisk together 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, and 1 tsp salt.
3. Add the Butter
- Grate ½ cup (1 stick) cold unsalted butter directly into the flour mix.
- Toss lightly with your fingers until coated.
4. Pour in the Buttermilk
- Add ¾ cup cold buttermilk.
- Stir gently with a fork until a shaggy dough forms (don’t overmix).
5. Fold and Pat
- Turn out onto a floured surface.
- Gently pat into a rectangle, then fold it in thirds (like a letter). Do this folding process 2 more times for max layers.
6. Cut Biscuits
- Pat dough to 1-inch thick.
- Cut biscuits with a sharp cutter (no twisting!) or a drinking glass.
7. Bake
- Arrange biscuits on the baking sheet so they’re just touching (helps them rise).
- Brush tops with a little extra buttermilk.
- Bake for 12-15 minutes until golden and puffed.
8. Enjoy!
- Serve warm with butter, honey, or whatever makes you happy.
Southern Biscuit Troubleshooting (Common Mistakes)
- Butter melting too soon? Use colder butter and work fast.
- Flat biscuits? Don’t twist your cutter and don’t overwork the dough.
- Dry biscuits? Too much flour or overbaking—measure carefully and watch the oven!
Side note: If your first batch isn’t perfect, don’t sweat it. Even “meh” biscuits taste pretty great with enough butter. 😉
Nutrition Facts Table
Here’s the nutrition breakdown per biscuit (assuming 8 biscuits per batch):
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| All-purpose flour | 57 | 12 | 1.5 | 0 |
| Butter | 51 | 0 | 0 | 5.7 |
| Buttermilk | 15 | 2 | 1.1 | 0.4 |
| Baking powder/soda | 2 | 1 | 0 | 0 |
| Salt | 0 | 0 | 0 | 0 |
| Total per biscuit | 125 | 15 | 2.6 | 6.1 |
Key Takeaway:
Southern buttermilk biscuits are rich, but they’re a treat—not a daily habit. They’re a good source of energy and bring serious joy to the table.
The Magic of Buttermilk (Don’t Skip It!)
Buttermilk isn’t just a flavor booster—it’s science! The acid reacts with baking powder/soda to give that epic rise and tang. Don’t have buttermilk? Stir 1 tbsp vinegar into 1 cup milk and let sit 5 minutes. Boom: DIY buttermilk.
Biscuit Add-Ins & Variations
- Cheddar and chives: Add ½ cup sharp cheddar and 2 tbsp chopped chives for a savory twist.
- Honey butter glaze: Mix 2 tbsp melted butter with 1 tbsp honey and brush over hot biscuits.
- Whole wheat: Swap half the flour for whole wheat for nutty flavor (a bit denser but still tasty).
FAQ: Southern Buttermilk Biscuits
Q: Can I freeze biscuits?
A: 100%! Freeze unbaked, cut biscuits on a tray, then bake from frozen (add 2-3 minutes to bake time).
Q: Can I use salted butter?
A: Yes, just cut back on added salt.
Q: My biscuits didn’t rise! What happened?
A: Check your baking powder/soda (must be fresh), and don’t overwork the dough.
Q: Can I make mini biscuits?
A: Sure! Just reduce baking time and watch closely.
Q: How do I reheat leftovers?
A: 350°F oven for 5-7 minutes. They’ll taste freshly baked!
Extra Tips for Biscuit Greatness
- Handle dough as little as possible.
- Use cold ingredients.
- Place biscuits close together on the tray.
- Eat them hot—trust me.
Recommended Resources
- King Arthur Baking – Biscuits 101 (official website)
- Buttermilk Info – The Kitchn
- Southern Living – Classic Buttermilk Biscuits
Final Thoughts: Biscuits That’ll Make You Want to Brag
If you’ve never tried baking southern buttermilk biscuits from scratch, give it a go. They’re easier than you think, infinitely better than store-bought, and—let’s be honest—make you feel like a breakfast rockstar. Drop a comment with your biscuit wins, fails, or secret twists. Your grandma (and your taste buds) will be proud.
P.S. Don’t be surprised if you start getting invited to more brunches. It’s the biscuit effect. 🧈
