Name: Southern Buttermilk Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: Southern
Ingredients: 2 ¼ cups all-purpose flour; 1 tablespoon baking powder; 1 ½ teaspoons sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter; 1 cup buttermilk (*see note below)

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When it comes to Southern comfort food, few things can beat the warm, buttery embrace of a freshly baked buttermilk biscuit. They’re a staple at breakfast, brunch, and dinner tables across the South, and today, I’m excited to share my favorite Southern buttermilk biscuit recipe. These biscuits are pure magic, and they’re easier to make than you might think. So, grab your apron and let’s get baking!

hand holding buttermilk biscuit over plate of biscuits

Why I Love This Recipe

I’ve been making these homemade buttermilk biscuits for years, and they never fail to impress. They are absolutely the best southern biscuits with their flaky layers and buttery taste.

The secret lies in their simplicity. With just a handful of basic ingredients, you can whip up a batch of golden, flaky biscuits that are both tender and rich in flavor. They’re the perfect biscuits for a dollop of jam, a drizzle of honey, or a spoonful of creamy sausage gravy.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup buttermilk

No buttermilk? Make your own! If you do not have buttermilk on hand you can make your own by adding one tablespoon of white vinegar or lemon juice to a glass measuring cup then add regular milk until it reaches the 1 cup line. Let sit for 5 minutes then use as directed.

Step by Step

Use a cheese grater to grate the cold butter. Place it back in the refrigerator or freezer to keep it cold before using.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, grated butter to the dry ingredients and use a pastry blender (affiliate link) or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Pour in the buttermilk and stir until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently knead it a few times, just until it comes together.
Roll the biscuit dough to about 1/2-inch thickness with a rolling pin and use a round biscuit cutter to cut out biscuits.
Place the biscuits on the prepared cookie sheet, making sure they touch each other.
Bake for 12-15 minutes in the preheated oven or until they’re golden brown and cooked through.
Serve warm and enjoy!

Tips for Best Results

Keep your ingredients cold, especially the butter. This ensures a flaky texture.
Handle the dough gently. Overmixing can make the biscuits tough.
Use a sharp biscuit cutter, and don’t twist it when cutting to get those perfect, tall biscuits.
For extra richness, brush the tops of these fluffy biscuits with melted butter right out of the oven.

Serving Suggestions

Like out 10-minute drop biscuits and garlic cheddar biscuits, these from-scratch buttermilk biscuits are incredibly versatile. Enjoy them with a pat of butter and your favorite jam for breakfast. They’re the perfect side for a classic Southern dinner with chicken fried chicken and white country gravy. And don’t forget the sausage gravy for a hearty, comforting brunch.

Storage

Freshly baked buttermilk biscuits are best enjoyed right away, but if you have leftover biscuits, store them in an airtight container at room temperature for up to two days.

They also freeze well – simply wrap them tightly in foil or plastic wrap and place in a freezer bag. Thaw at room temperature.

You also might want to check out our tips for how to reheat biscuits if you have leftovers.

If you try this recipe please comment and rate it below, I love hearing from you!