These simple homemade Southern Buttermilk Biscuits are flaky and tender. They're easy to make at home from scratch. Slather them in butter and see just how deliciously light and tender these biscuits are.
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 1/2" thick on the final time.
Cut out about 12 biscuits with a 2 1/2"-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.
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.