Southern Biscuits
This recipe for homemade fluffy Southern biscuits is a true Southern classic. Their fluffy texture and rich flavor make them a delicious side dish, or they can be served with eggs, bacon, or jam for a satisfying breakfast.
If you’ve been searching for a recipe that’s simple, yet delivers on flavor, these Southern buttermilk biscuits are your answer. With their rich, buttery taste, flaky texture, and toasty golden crust, they’re not only easy to make but also a surefire hit at any meal.
If Southern biscuits are your thing, you’ll be thrilled with my Southern fried chicken recipe, a perfect companion to these buttery biscuits. You might also want to try my Southern cornbread and steak bites with gravy recipes, both of which offer a taste of the South in every bite.
❤️ WHY YOU’LL LOVE THIS RECIPE
- Quick and Easy: This recipe is incredibly easy to put together. With just a few simple steps, you’ll have delicious biscuits ready in no time.
- Classic Flavors: This recipe sticks to the classic Southern biscuit ingredients, delivering that traditional taste you know and love.
- Family Favorite: These biscuits are a hit with the whole family. They’re perfect for breakfast, dinner, or anytime you’re in the mood for a comforting treat.
- Comfort Food: There’s nothing quite like a warm, buttery biscuit to bring a sense of comfort and nostalgia. This recipe delivers just that.
- Time-Tested: This recipe has stood the test of time. It is a tried-and-true favorite that never disappoints.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- All-purpose flour: This is the foundation of the recipe, providing structure to the final product.
- Unsalted butter: The fat in this recipe gives the dish a rich, buttery flavor and tender texture. Make sure it’s chilled and cut into cubes. This is, by far, the most important thing for this recipe.
- Buttermilk: This ingredient adds a pleasant tang and helps to tenderize the gluten, making for a softer texture.
🔪 HOW TO MAKE SOUTHERN BISCUITS
Step 1
Preheat Oven: Begin by preheating your oven to 220 C/425 F. Next, line a baking sheet with parchment paper to prevent the biscuits from sticking unless you use a nonstick pan.
Step 2
Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients. Make sure they are well mixed for even distribution.
Step 3
Incorporate Chilled Butter: Next, add the chilled butter to the bowl. Use a pastry cutter or a fork to incorporate the butter into the dry ingredients. Continue mixing until the mixture resembles coarse, wet sand.
Step 4
Add Buttermilk: Pour in half of the buttermilk and stir with a wooden spoon or spatula. Add the remainder of the buttermilk, mixing just until you achieve a wet dough. Remember, don’t overmix to avoid your biscuits turning out dry.
Step 5
Prepare Dough: On a dusted working surface, place your wet dough. Lightly dust the top of the dough as well. Gather and shape the dough into a disk that’s about an inch high. Fold and gently press the dough several times to create layers in your biscuits.
Step 6
Cut Biscuits: Dust your biscuit cutter (a 2 ¾ round one works well) and press it into the dough. Place each cut biscuit onto your prepared baking sheet.
Step 7
Bake Biscuits: Once you have 7 to 8 biscuits on your baking sheet, bake for 16 to 18 minutes. The biscuits should be golden brown and flaky when done.
Step 8
Serve: Remove the biscuits from the oven and brush them with butter for a beautiful shine and added flavor. Remember, biscuits are best served warm or at room temperature. Enjoy!
👩🏽🍳 PRO TIPS
- Chill the butter: The butter must be chilled, or the biscuits won’t rise. Cold butter helps create those flaky layers we all love in a good biscuit.
- Make your own buttermilk: If you don’t have buttermilk on hand, you can make your own. Add 1 tablespoon of white vinegar to ¾ cup milk, mix and keep it aside for 2 minutes, then mix it again and use it in the recipe.
- Don’t overmix the dough: When combining the buttermilk with the dry ingredients, be careful not to overmix. Overmixed dough can lead to dry, tough biscuits.
- Check the biscuits: Every oven is different, so start checking the biscuits 13 minutes after placing them in the oven. Open one to make sure it is not raw from the inside. This will help make sure that your biscuits are perfectly baked every time.
📋 VARIATIONS
- Herb-infused: For an aromatic twist to your Southern Biscuits, try adding a tablespoon of your favorite dried herbs to the dry ingredients. This could be rosemary, thyme, or even Italian seasoning. The herbs will infuse into the biscuits as they bake, giving them a wonderful, savory aroma and flavor.
- Cheesy: If you’re a cheese lover, this variation is for you. Add a cup of shredded cheddar cheese to the dough mixture. The cheese will melt as the biscuits bake, resulting in a deliciously cheesy and gooey interior.
- Sweet: For a sweet take on the classic Southern Biscuits, add two tablespoons of sugar instead of half a teaspoon. You can also sprinkle some sugar on top before baking. This will give your biscuits a sweet crust and a slightly sweet flavor, perfect for pairing with your morning coffee or tea.
- Garlic and Chive: If you’re a fan of savory flavors, try adding a teaspoon of garlic powder and a quarter cup of chopped fresh chives to the dough. The garlic and chives will give the biscuits a deliciously savory flavor that pairs perfectly with a hearty soup or stew.
🍽️ HOW TO SERVE
- These Southern biscuits are a breakfast champion when served warm with a generous dollop of honey or your favorite fruit preserves. The sweetness of the honey or jam beautifully compliments the buttery, flaky biscuits.
- For a hearty brunch, pair these biscuits with a plate of crispy bacon and scrambled eggs. The savory flavors of the bacon and eggs balance out the subtle sweetness of the biscuits, creating a satisfying meal.
- These biscuits are perfect alongside your favorite Southern dishes, such as some beef stroganoff, beef stew, or any other meal you love best.
- Need a quick snack on the run? These Southern biscuits are your answer. Simply wrap them up and enjoy their buttery goodness on your way to work or school. They’re a convenient and tasty snack that’s sure to keep you fueled throughout the day.
💬 FREQUENTLY ASKED QUESTIONS
All-purpose flour is the best for this recipe. It is versatile and easily accessible, making it perfect for these biscuits.
Yes, you can. However, you’ll need to reduce the amount of salt in the recipe to compensate for the salt in the butter.
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 10 minutes before using.
🌡️ STORING
- Refrigerate: Once your Southern Biscuits have cooled down, store them in an airtight sealed container in the refrigerator. They will stay fresh for up to 3 days.
- Reheat Instructions: To reheat your biscuits, simply place them in a preheated oven at 350°F for about 10 minutes, or until they’re warm. You can also use a microwave, heating them for 15-20 seconds.
- Freeze: Southern Biscuits freeze well. They can be frozen for up to 3 months.
📣 MORE SOUTHERN RECIPES YOU’LL LIKE
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Southern Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- 8 tablespoon unsalted butter chilled and cut in cubes
- ¾ cup buttermilk
Instructions
- Preheat the oven to 220C/425F. Line a baking sheet with parchment paper.
- In a mixing bowl, add all the dry ingredients. Mix well.
- Add the chilled butter and use a pastry cutter to mix the butter with the dry ingredients. Mix until you get a wet send like texture.
- Add half the buttermilk and mix with a wooden spoon or a spatula. Pour the remaining half of the buttermilk and mix until you get a wet dough. Do not over mix or the biscuits will come out dry.
- Dust the working surface, place the wet dough on the dusted working surface and dust the dough lightly.
- Gather the dough to form an inch high disk. Fold the disk in half and gently press it down, then fold the right side on the left side and press it down gently, finally fold the dough in half again and press it down gently to an inch high.
- Dust the cookie cutter (2 ¾” round biscuit cutter). Press the biscuit cutter into the dough then place the biscuit on a baking sheet lined with parchment paper.
- When you have 7 to 8 biscuits on the baking sheet, bake for 16 to 18 minutes.
- Remove the biscuits from the oven and while hot brush them with butter.
- Biscuits are best served warm or at room temperature.
Video
Notes
- Always preheat the oven for at least 20 minutes before using it.
- The butter must be chilled or the biscuits won’t rise. To make your own buttermilk, add 1 tablespoon of white vinegar to ¾ cup milk, mix and keep it aside for 2 minutes, then mix it and use it in the recipe.
- Every oven is different check the biscuits 13 minutes after placing it in the oven. Open one to make sure it is not raw from the inside.