Here’s a classic, foolproof recipe for fluffy buttermilk biscuits — tall, tender, buttery, and perfect for breakfast, brunch, or dinner.
🧈 Buttermilk Biscuits (Southern-Style)
🧾 Ingredients:
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2 cups (250g) all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
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6 tbsp (85g) cold unsalted butter, cut into cubes
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¾ to 1 cup cold buttermilk, plus extra for brushing
🥣 Instructions:
1. Preheat Oven
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Preheat to 425°F (220°C).
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Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in Butter
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Add cold butter cubes to the flour.
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Use a pastry cutter, fork, or your fingers to cut the butter into the flour until it resembles coarse crumbs (pea-sized bits).
4. Add Buttermilk
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Pour in ¾ cup cold buttermilk and stir gently until a shaggy dough forms.
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Add more buttermilk 1 tbsp at a time if the dough is too dry — it should be slightly sticky but not wet.
5. Fold & Shape
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Turn dough onto a lightly floured surface.
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Gently pat into a rectangle about ¾–1 inch thick.
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Fold the dough over itself 3–4 times (this creates layers).
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Pat into a final rectangle about 1 inch thick.
6. Cut Biscuits
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Use a 2.5–3 inch round cutter (don’t twist!) to cut out biscuits.
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Re-roll scraps gently and cut more.
7. Bake
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Place biscuits on baking sheet close together for soft sides, or spaced apart for crispier sides.
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Brush tops with a bit of buttermilk or melted butter.
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Bake for 12–15 minutes, until golden on top.
8. Optional: Brush with Butter
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As soon as they come out of the oven, brush with melted butter for extra flavor.
📝 Tips for Success:
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Use very cold butter — freeze it if needed.
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Don’t overwork the dough — gentle handling = flakier biscuits.
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Want extra height? Chill the cut biscuits in the fridge for 10 minutes before baking.
