These simple homemade Southern Buttermilk Biscuits are flaky and tender. Slather them in butter and see just how deliciously light and tender these biscuits are.
Flaky Southern Buttermilk Biscuits
If you've been only eating those biscuits out of a can because you're too scared to try to make your own fluffy biscuits from scratch recipe, let me tell you, you're missing out! Making biscuits from scratch is actually pretty simple and making them from scratch makes a world of difference.
These Southern Buttermilk Biscuits are my favorite, and the best ever. They're made with simple ingredients, and are flaky, fluffy, and buttery.
The thing that sets these biscuits apart from the pack is buttermilk, which gives them a little extra moisture and an extra pretty color.
Tips for the Best Flaky Biscuits
These biscuits will turn out flaky, but here are some extra tips to make sure they're your flakiest biscuits ever.
- Cold fat. Cold butter will create more layers and pockets as it melts in the oven.
- Don't over mix. Mixing activates the gluten, which leads to tough biscuits. Mix only until ingredients are combined.
- Bake close together. When the biscuits touch each other while baking, they help each other rise higher.
- Make sure your baking powder is good. To check, pour 1 cup hot water over 1 teaspoon baking powder. If it bubbles up, it's still good to use. If it doesn't, toss it.
How to Make Ahead Southern Buttermilk Biscuits
Southern buttermilk biscuits are best served warm right out of the oven slathered in butter.
To make ahead, prepare and cut out biscuits according to recipe instructions. Place on a lined baking sheet in the freezer. Freeze for 1 hour, then transfer to a freezer bag until ready to use or up to 3 months.
To bake, place on a lined baking sheet, still frozen, and bake at 425°F for an additional 5 minutes, 18-25 minutes total.
More Recipes You'll Love
- Cheddar Bay Biscuits - cheesy garlic drop biscuits smothered in garlic butter.
- Southern Skillet Cornbread - classic southern cornbread in a cast iron skillet with crispy edges.
- Biscuits and Gravy Casserole - use your biscuits in this amazing casserole based off a breakfast favorite!
- Brie and Chive Biscuits - the brie in these biscuits makes them even more flaky!
Southern Buttermilk Biscuits
Ingredients
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ cup cold butter thinly sliced
- 1 cup cold buttermilk
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Add butter and cut in with a pastry blender until pea-size clumps form.
- Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)
- Turn the dough out onto a floured surface and create a rectangle using your hands.
- Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side, so it's still in a rectangular shape.) Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to ½" thick on the final time.
- Cut out about 12 biscuits with a 2 ½"-3" cutter. Re-roll any scraps until there's about 10-12 biscuits.
- Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.
- Bake at 425° for about 13-15 minutes until cooked through and golden brown on top.
Video
Notes
- Don't have buttermilk on hand? Try this super useful 2 ingredient buttermilk substitute.
- Make sure baking powder is fresh for the fluffiest biscuits.
- For crispy biscuit edges, brush unbaked tops with 2 tablespoons buttermilk, and cook in a cast iron skillet.
- To prepare in a food processor: Combine dry ingredients in step 2 in your food processor. Pulse to combine. Then add butter. Pulse again until pea-sized crumbs form (you do not want it to turn into a dough yet!). Then transfer mixture to a large mixing bowl and continue with recipe instructions.
- Storage: Cover leftovers tightly, and store at room temperature for up to 5 days.
- Recommended equipment: pastry blender | biscuit cutters
Nutrition
UPDATE INFO: This recipe was originally published in October 2016. It has been republished with new pictures, detailed instructions and tips, and a video in November 2019.
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Theresa @DearCreatives says
Looks so yummy. I haven't made homemade in so long. Thanks for sharing at the #InspirationSpotlight party. Shared
Arthelia Miller says
Just made the buttermilk biscuits, they came out great, getting ready to use them for chicken a la king
Carol says
Oh the memories your biscuits bring. My grandmother made light, fluffly biscuits. I do love real homemade biscuits.
Beth says
Oh, these looks amazing! I could eat these with jam all day long!!
Adriana says
Absolutely love biscuits and more when flaky. Yours look so good. I will try your recipe as I am in a baking mode right now looking for homemade biscuits like this!
Shadi Hasanzadenemati says
We made this the oGoing to make it again for a family gathering this weeI made this recipe last weekend and it was incredible! Thanks so much for sharing.
Amanda says
Your biscuits are delicious!
Have you ever tried to freeze them unbaked and pull a couple out at a time to bake? Have you had any luck with this?
Michelle says
I haven't tried it with this recipe, but I do it with drop biscuits all the time, so I think it would probably work. To try it, follow baking instructions in the recipe, adding on an additional 2-4 minutes to the cook time to account for them being frozen. Watch them closely at the end.
Let me know how it goes if you try it!
Jill says
Look at those flaky layers. These biscuits look wonderful. Love all your process photos.
Noelle says
A perfect buttery dinner roll, great with our dinner last night! Love this.
Dannii says
They look so light and fluffy. I definitely need to try these.
Jessica says
Whenever I think of Southern cooking, I think of fluffy biscuits like these! Thanks for the tip about working with cold butter and baking the biscuits close together. I didn't know this before.
Kate says
These biscuits look so fluffy and yummy!! Making these tomorrow for the big day! 🙂
Romina says
These look so fluffy, I can't wait to try them!
Pamilyn says
Im going to try this recipe on Sunday. Is their a preference for butter- salted or unsalted?
I shall post pics 👩🏻🍳
Michelle says
Unsalted butter since we add salt in. Looking forward to hearing how it goes! 🙂
Lisa says
These are so light, fluffy and flakey! Can't wait to slather these in butter and jam. 🙂
Cal says
My search for amazing biscuits like my Grandma made is over. These are amazing, light and fluffy. Taste I remember. Thank you!
Michelle says
You're welcome! I'm so glad you found what you were looking for! They're our favorites too 🙂
Susan L Schlais says
Should it be 2 teaspoons baking soda? Made these , followed recipe to a T. And they tasted like baking soda. Just fluffy baking soda. Inedible.
Michelle says
Baking powder, not soda. That may be the problem
Donna says
I thought it said 2 Tablespoons of Baking Powder
Brenda says
I am curious about the reasoning behind the rolling in a rectangle, folding in thirds, and rolling out again? Can you tell me why this is done? I have never heard of that 😊
Michelle says
Yes! This is how you make SUPER flaky pastries, such as croissants. It creates extra layers, which makes them super fluffy and flaky.
Teresa says
Hi are you sure is 2 tbsp baking powder not 2 tesp baking powder Thank you
Michelle says
Yes, I'm sure. 2 TABLESPOONS.
Maddie says
Is the 2 tablespoons of baking soda right? It made the whole biscuit taste like baking soda. It was really gross.
Michelle says
It's baking powder, not soda, which I'm guessing was the problem. Yes, it's 2 tablespoons. We make these all the time with the 2 tablespoons baking powder, and there's no weird flavor.
Marce says
Hi, is that unsalted butter?
Michelle says
Yes! Unsalted is always best for baking
Malia says
So if u use salts butter don’t add salt to the recipe
Michelle says
When using salted butter, you can't control the salt content. Also, unsalted butter is usually fresher. That's why it's usually recommended to use unsalted butter for best results.
Kendall says
Maybe you could add “unsalted” in the ingredients section for us beginners! Mine looked beautiful but tasted like a salt lick! 🤪
Tammy says
Oh my word!!! These are SO easy to make and are delicious! This summer I made blueberry, raspberry and peach jelly and to put them on these biscuits...YUMMMM! Thank you!!!
Michelle says
You're welcome! Glad you love them! We do too 😉
Monika says
These biscuits were incredible! I can highly recommend this recipe for its ease and the end result.
I realised that I only had about a third of the unsalted butter that I needed and only had salted left to make up the rest, so I reduced the salt by around half. They were super delicious!
Rachna says
I just love biscuits. Yours are absolutely fluffy and so appetizing. Am bookmarking this recipe to try out soon. Thanks for sharing.
Jessica Formicola says
These are the BEST buttermilk biscuits I've ever tried! Thanks so much for sharing the recipe!
Nart at Cooking with Nart says
These biscuits are so good, especially with jam and fresh fruit! Well, I might also add icecream!
Luci says
Yum! These homemade Southern Buttermilk Biscuits are delicious! They were the perfect side dish for dinner! The biscuits even reminded me of a recipe my mom used to make when I was younger.
Jess says
I love your tip for checking your baking powder. So smart!
Roxana says
Your recipe is so easy to read and follow. And I love those extra tips. Buttermilk biscuits are the best.
Tawnie Kroll says
The most soft, flaky, tender, melt in your mouth biscuits I've ever made. Such a great recipe!! Thank you!
Emily Liao says
Everyone loved these biscuits! Can't wait to make this again.
Terry says
I was so pleased with this recipe, the biscuits turned out perfect ! Thank you for sharing and for all the wonderful tips.
Michelle says
So glad you loved them! And it's my pleasure 🙂
Teresa says
Made these for breakfast and they are so delish. This is the best recipe I've ever made for a biscuit. They were so buttery good! So moist!
Rosi says
Made these for biscuits and gravy. Sooo fluffy and good. Really easy to make.
teresa says
Love,Love,Love this is the best biscuit recipe. So flaky and buttery. Thank You For Sharing!
Red says
I made these for Christmas brunch and everyone raved over them. Baked up beautifully; lots of tender layers. Yummmm
Sue says
Made for the first time. Delicious with butter and homemade jam. I could probably eat them all while they are warm. Thanks for the recipe., Michelle.
Naziya says
Tried this recipe twice and both the times they turned out just perfect 👌🏼 thank you 😊
Jess says
Delicious and easy. Just have to keep the butter cold. Best biscuit recipe I’ve found so far.
Lora says
This recipe is pure AWESOMENESS!! I made some & they were absolutely delicious!! I was so proud of myself, because this was the third time I made biscuits, & they were perfect!! Thanks for sharing this GREAT recipe!!
😁💞👍👍💯
Judy Southerland says
I just made these today......they are awesome. I did not have buttermilk but used powdered buttermilk and mixed it in before adding butter and milk. They were tender, delicious. I also did not have a biscuit cutter so I took my rectangle and cut it in 12 squares and put it on a cookie sheet and baked them . Will make these again.
Tess says
Perfect recipe! My grands are going to love them.. Thanks..
Cathy Bentley says
Very happy with this recipe!! Big and fluffy biscuits! Especially LOVE the biscuit calculator so that I can make BIG batches for our large family.
Wes K says
These are fantastic. I replace the flour with gluten free cup4cup and make gluten free biscuits. My family loves them!
Sandra Parker says
I had not made biscuits for awhile Looked through recipes glad I tried this one , best biscuits I have in a long time !
Michelle says
Glad you loved it!
Susan says
These are the best biscuits I've ever made and the best I've ever eaten! Crispy on the bottom, fluffy inside! I loved the "rough puff" folding-- I think it really added. These will be my go-to biscuits for sure.
Mary says
Excellent, flaky!! They were perfect with 11minutes bake time
Bob says
These biscuits are terrific! Best recipe I've found.
2 tips: Put butter in freezer for 2 hours prior to mixing and grate butter using a cheese grater. Brush melted butter on top before cooking. Also, if biscuits don't brown satisfactory on top, turn oven to broil for about a minute near the end. Watch closely!
Lisa L says
We make these all the time one of our favorite recipes. I have made ahead of time and frozen them but learned by trial and error when baking if you freeze them. If frozen, Preheat oven to 400 and bake for 20-25 mins close together. When done brush with butter and they come out as if you had just made them!
Helen Fuller says
Followed recipe exactly as written. All my ingredients were fresh, biscuits had an off flavor. I always put a small amount of baking soda as well as baking powder when l use buttermilk. I've never put 2 Tbls of baking powder in anything. Really think the off taste is due to so much baking powder.
Michelle says
I can honestly say I've never had this issue. In fact, the last time I made these someone impromptu commented that they were the best biscuits they've ever had in their life. It's hard to say without seeing/smelling/tasting, but if I had to guess, I would wonder if your baking powder maybe wasn't aluminum free.
Donna says
Nothing off about the taste of mine. They were absolutely delicious. Followed the recipe as written. Husband and the neighbors loved every single one
Martha says
Hi Michelle
I finally found a biscuit recipe that was simple and so easy to make. I made them this morning for my family. I've been wanting a biscuit that was soft and flaky to make biscuits and gravy and this was perfect my husband love them he said this is the best biscuit he's ever eaten. Thank you so much for sharing your recipe.This is a keeper!!
Michelle says
I'm so glad you and your family enjoyed them! ❤
Carolyn says
I just finished making a batch of these biscuits. For me, I found them too salty. Next time I make them, I will use only 1/2 tsp salt. No, I did not use self rising flour nor baking soda.
Hope the next time less salt works. They did rise nicely and were tender.
Dana H says
This is the best biscuit recipe I have come across. I have made many!! My search is over. Soooo good. I made biscuits and gravy for Sunday morning breakfast and Strawberry shortcake for Sunday evening desert. Husband love them both!!
Harti says
Thank you for sharing the best biscuits recipe Gracious Lady I just made it me and husband enjoyed your biscuits. The best part you gave details instructions how make the best biscuits
Michelle says
I'm so glad you enjoyed them!
KK says
OMG! These biscuits were amazing!! They were simple to make and tasted so good. This is my new go-to biscuit recipe!!!
Dk says
I have made them twice now and I have had to add 1/4 cup extra butter milk and baking at 425 for 15 min leaves them raw still. Is the temp correct or the time incorrect ?
Michelle says
Adding more buttermilk makes them wetter which will increase the cooking time and mess with the chemistry of wet vs dry ingredients. Why are you adding more buttermilk, may I ask?
Shandrea L Holloway says
Great recipe but mine didn't brown even though I coated them in buttermilk. Should I broil them or cook them longer? I did 20 minutes.
Michelle says
I think maybe I would cook them a little longer. It's possible your oven runs a little cooler. I would maybe experiment a little with the temperature too, by adding 25-degrees F and seeing if that helps at all.