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Tender Southern Buttermilk Biscuits

Southern buttermilk biscuits - featured image
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A classic Southern biscuit recipe that yields tender, flaky layers with simple pantry ingredients and easy techniques. Perfect for breakfast, brunch, or alongside hearty meals.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (115 g) unsalted butter, very cold and cut into small cubes
  • 1 cup (240 ml) cold buttermilk
  • Optional: 1 tablespoon honey or sugar

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
  4. Pour in the cold buttermilk and, if using, honey or sugar. Gently fold the wet ingredients into the dry with a spatula or wooden spoon until just combined and slightly sticky. Avoid overmixing.
  5. Lightly flour your workspace and turn the dough out. Pat it into a rectangle about ¾-inch thick. Fold the dough over onto itself 2-3 times to create layers, then gently pat it down again to about ¾-inch thickness.
  6. Using a biscuit cutter or floured glass, press straight down without twisting to cut out biscuits. Gather scraps, gently re-pat, and cut additional biscuits.
  7. Place biscuits on the baking sheet close but not touching. Bake for 12-15 minutes until golden brown on top and bottoms sound hollow when tapped.
  8. Let biscuits rest for 5 minutes before serving. Best enjoyed warm.

Notes

Keep butter and buttermilk cold to create flaky layers. Avoid overmixing dough to prevent toughness. Press biscuit cutter straight down without twisting to ensure proper rise. Dough can be chilled before cutting to keep butter cold. Leftovers can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: buttermilk biscuits, southern biscuits, flaky biscuits, easy biscuit recipe, homemade biscuits, breakfast biscuits

Find it online: https://eliplate.com/tender-southern-buttermilk-biscuits-recipe-easy-flaky-layers-guide/