Southern Buttermilk Biscuits
Quick answer
Cut ½ cup of cold butter into 2½ cups of self-rising flour, stir in 1 cup of cold buttermilk, fold the dough over itself 4 times, cut 10 biscuits and bake at 450°F (230°C) for 12 to 15 minutes until golden.
Tall, flaky biscuits come down to two things: very cold butter and folding the dough a few times to build layers.
Why you’ll love it
- Four ingredients.
- Flaky layers without a pastry blender.
- Perfect with sausage gravy, honey or jam.
What we learned testing it
- [Your testing note: what you changed between tests and why.]
Read how we test recipes.
Southern Buttermilk Biscuits
Makes 10 biscuits · 30 min total · Medium
Ingredients
Equipment
Baking sheet · 2½-inch biscuit cutter · Box grater
Instructions
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Heat the oven
Heat the oven to 450°F (230°C) and line a baking sheet with parchment.
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Grate in the butter
Grate the cold butter into the flour on the large holes of a box grater, then toss with your fingers until coated.
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Add buttermilk
Stir in the cold buttermilk with a fork just until a shaggy dough forms.
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Fold for layers
Turn the dough onto a floured counter, pat it into a rectangle and fold it in thirds like a letter. Repeat 3 more times, then pat to 1 inch thick.
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Cut and bake
Cut straight down with the cutter without twisting. Place the biscuits touching on the sheet and bake for 12 to 15 minutes until golden. Brush with melted butter.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Self-rising flour
- Use 2½ cups all-purpose flour plus 1 tablespoon baking powder and 1 teaspoon salt.
- Buttermilk
- Stir 1 tablespoon of lemon juice into 1 cup of milk and let it stand for 5 minutes.
Storage and make-ahead
Keep at room temperature for 2 days or freeze baked biscuits for up to 3 months. Warm in a 350°F (175°C) oven for 5 minutes.
Frequently asked questions
Why didn't my biscuits rise?
The butter was too warm, or the cutter was twisted, which seals the edges. Keep everything cold and cut straight down.