Name: Southern-Style Buttermilk Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups all-purpose flour; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 1/4 cup granulated sugar; 2 1/4 cups cold unsalted butter, cut into small pieces; 1 cup buttermilk; 2 teaspoons active dry yeast (optional); 1 egg, beaten (for egg wash)

Imagine biting into a warm, soft-baked biscuit, fresh from the oven. The aroma of butter and baking spices wafts up, transporting you to a cozy kitchen on a chilly fall morning. As you take another bite, the sweetness of the buttermilk and the richness of the golden brown crust leave you wanting more.

This Southern-style breakfast biscuit recipe is a staple in many households, and for good reason. Not only is it incredibly easy to make, but it’s also a versatile canvas for a variety of toppings, from classic strawberry jam and whipped cream to savory cheddar cheese and smoked bacon. If you’re looking for a delicious twist on traditional breakfast biscuits, be sure to see our related recipe for a decadent Sausage and Cheddar Biscuit Gravy.

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1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup granulated sugar
2/4 cup cold unsalted butter, cut into small pieces
1 cup buttermilk

Why This Recipe Works

The combination of cold butter and buttermilk creates a flaky, tender crumb that’s perfect for sopping up your favorite breakfast juices.
The use of a food processor or stand mixer to blend the wet and dry ingredients ensures a smooth, even dough that’s easy to work with.
The subtle sweetness of the granulated sugar adds just the right amount of balance to the richness of the buttermilk and butter.

Key Ingredients

When it comes to Southern-style baking, quality matters. Be sure to use a high-quality all-purpose flour with a high protein content (such as King Arthur or White Lily) to ensure your biscuits rise properly.

For the buttermilk, I highly recommend using a real buttermilk instead of a substitute. The tanginess and creaminess it adds to the dough can’t be replicated by a mixture of milk and vinegar or lemon juice.

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Recipe Courtesy of Our Kitchen

Southern-Style Buttermilk Biscuits

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1/4 cup granulated sugar

2 1/4 cups cold unsalted butter, cut into small pieces

1 cup buttermilk

2 teaspoons active dry yeast (optional)

1 egg, beaten (for egg wash)

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Pour in the buttermilk, starting with 1 cup and adding more as needed until the dough comes together in a shaggy mass. Turn the dough out onto a floured surface and gently knead a few times until it comes together in a cohesive ball.

Roll the dough out to a thickness of about 1 inch (2.5 cm). Use a biscuit cutter or the rim of a glass to cut out the biscuits. Gather the scraps, re-roll the dough, and cut out additional biscuits.

Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit. Brush the tops with the beaten egg for a golden brown finish.

Storage & Reheating

Once cooled, store the biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap the biscuits in a damp paper towel and microwave for 20-30 seconds, or until warmed through.