Prepare to unlock the secret to the most heavenly, melt-in-your-mouth Southern buttermilk biscuits that will transport you straight to grandma's kitchen! These aren't just any ordinary biscuits - these are the kind of golden, flaky treasures that make breakfast legendary and turn ordinary meals into comfort food celebrations. Whether you're a novice baker or a seasoned pro, this foolproof recipe will have you creating bakery-worthy biscuits that are so light and fluffy, they'll practically float off the plate!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 450°F (232°C). This high temperature is essential for achieving a nice rise and golden-brown color on your biscuits.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until they are evenly mixed.
- Next, add the 1/2 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. This step is crucial for creating flaky layers in your biscuits.
- Make a well in the center of the mixture and pour in the 3/4 cup of buttermilk. Gently stir with a wooden spoon or spatula until the dough comes together. Be careful not to overmix; it's okay if there are a few lumps.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough just a few times (about 5-6 times) until it is cohesive. Again, avoid overworking the dough to keep the biscuits light and fluffy.
- Pat the dough into a rectangle about 1-inch thick. Fold the dough over itself in thirds (like a letter) to create layers, then gently pat it down again to a thickness of about 1-inch.
- Using a floured biscuit cutter or a glass, cut out biscuits from the dough. Make sure to press straight down without twisting to ensure they rise properly. Place the cut biscuits on a baking sheet lined with parchment paper, making sure they are touching for soft sides.
- Gather any scraps of dough, gently knead them together, and cut out additional biscuits until all the dough is used. You should have about 12 biscuits.
- For a golden finish, brush the tops of the biscuits with a little melted butter or buttermilk.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are tall and golden brown on top.
- Once baked, remove the biscuits from the oven and let them cool for a few minutes on the baking sheet. Serve warm with butter, honey, or your favorite jam.
Tips
- 🥐 The Key to Perfect Biscuits: • Keep your butter COLD - this is crucial for creating those signature flaky layers • Do not overwork the dough - mix just until ingredients are combined • Use a sharp biscuit cutter and press straight down without twisting • Biscuits touching on the baking sheet will help them rise higher and stay softer • For extra richness, brush tops with melted butter before and after baking • If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk • Serve immediately for the best texture and warmth
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
