Southern Buttermilk Biscuits

These Southern Buttermilk Biscuits are my families favorite. They come out so light, tender and delicious, it's impossible to eat just one. We usually have these with sausage gravy for breakfast, but I serve them for supper sometimes too.

Home Sweet Homestead: Southern Buttermilk Biscuits

I was raised helping my mom make biscuits as a child, and spent many more years making them for my own family after I was married. So when I tell you this is a tried and true recipe that I've perfected over the course of 45+ years, you know they have to be good.

There are several secrets to tender, fluffy biscuits. The first is a light hand when working the dough. Overworking the dough makes for a tough biscuit, which is definitely not what you want. That and folding the dough creates layers of dough and fat, that cause the biscuits to rise tender and puffy.

Home Sweet Homestead: Homemade Biscuits

The second secret is to use cold butter, straight out of the refrigerator. When cutting it into the flour, make sure to use two kitchen knifes, or a pastry cutter. If you use your hands, it will melt the butter and you don't want that. Those little pieces of butter help to make airy pockets in the biscuits.

Home Sweet Homestead: Buttermilk Biscuits

The third secret is in the cutting of the biscuits. Insert the glass or biscuit cutter straight down without any twisting. If you twist, it will seal the edges of the biscuit, and prevent it from rising tall and fluffy. Follow these steps exactly, and you will be rewarded with perfect biscuits every time.

Southern Buttermilk Biscuits


2 cups self-rising flour, plus extra
1/4 cup cold butter, cubed
3/4 cup cold buttermilk


Preheat oven to 450 degrees.
Place the 2 cups of flour into a large bowl and add the butter.
Using a pastry cutter, quickly cut the butter into the flour until the flour is crumbly.
Add the buttermilk and stir gently, just until flour is moistened.
Turn dough out onto a lightly floured surface and with floured hands, gently press the dough into a 3/4 inch thick rectangle.
Fold the dough in half over on itself, remembering to use a light hand, and press back into a 3/4 inch thick rectangle.
Repeat process two more times, then gently press dough to a 1/2 inch thickness.
Using a biscuit cutter or glass dipped in flour, press the cutter straight down into the dough without twisting. Cut the biscuits as close together as possible.
Move biscuits to a greased baking sheet. For crispier biscuits, space them about an inch apart. For softer, higher rise biscuits, place them with sides touching.
Bake for 12 to 15 minutes, or until biscuits are lightly browned.
Remove from oven and brush biscuits with a little melted butter if desired.

Note: For the most fluffy, tender biscuits, please follow instructions carefully.

Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #homesteadrecipes. I'd love to share your creation too!

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