Name: Southern Buttermilk Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 0.5 teaspoon salt; 1 tablespoon sugar; 1 cup cold unsalted butter (cut into cubes); 0.75 cup buttermilk

What are biscuits?Southern Buttermilk Biscuits: How. These aren’t those hockey puck biscuits you get at the store; they’re a healthier alternative. What are the kinds of things that make you close your eyes and sigh a little? Is buttermilk good for a pancake? Think of them as cornbread’s more sophisticated cousin – equally comforting, but with a touch of sweetness. My grandma swore by this recipe, and I’ve tweaked it over the years to make it foolproof. If you can’t bake, you could make these. They’re that easy, and that good. What are some of the best Southern buttermilk biscuits you’ve ever had?

What is Southern Buttermilk Biscuits?

Southern Buttermilk Biscuits are, at their heart, a quick bread. Think of them as a cross between scone and dinner roll, but with an uniquely Southern twist. What is buttermilk? What is the leavening agent that gives these biscuits their signature tang and helps create a flavor. What is that tender, flaky crumb? They’re a staple at breakfast, lunch, and dinner tables across the South, often served with grilled cheese. Everything from gravy and fried chicken to jam and butter. What is comfort food in its purest form? What are some of the best buttermilk biscuit recipes? What is my favorite thing to bake?

Why you’ll love this recipe?

How do I start making this recipe? You don’t need any fancy equipment, and the ingredients are probably already in your fridge and freezer.

Flavor:What are some of the best buttery, slightly tangy bites that melt in your mouth? What are the benefits of buttermilk? They aren’t super sweet but the flavor is unmatched.
Simplicity:Is this recipe foolproof? I’ve made it countless times, even when I am half asleep, and it always turns out perfectly. Is this one of those recipes that you can rely on?
Cost-The ingredients are super affordable, which is always a plus. What are some of the best homemade biscuits?
Versatility:Can you serve them with anything? From breakfast with scrambled eggs and bacon to dinner with fried chicken and gravy, they’re the best. What are the best accompaniments for any meal? Can you split them open and make a sandwich?

These Southern Buttermilk Biscuits: WhatWhat is the best way to beat out all the rest? This recipe uses a higher ratio of butter, and this results in softer, richer biscuits. Is it possible to slathered in butter? Plus, the kneading method I use is a little different, and it helps create even more layers of flaky. What is not to love?

How do I make Southern Buttermilk Biscuits?

Quick Overview

How do you make biscuits? If you want to make a cake, you’ll start by whisking together the dry ingredients, then cutting in cold butter. Next, you’ll add the buttermilk, gently mix until just combined, and then turn the dough out onto a baking sheet. Is it difficult to clean a After a few folds and turns, you’ll cut out the biscuit and bake them until golden brown. What is the best way to make biscuits? Is it easier than you think?

Ingredients

For the Biscuits:

I always use unbleached all-purpose flour for the best texture. 2 cups all purpose flour: I use all sourdough flour. If you want to use self-rising flour, just omit the baking powder and salt.
Is baking powder fresh? Old baking powder will result in flat biscuits.
I prefer sea salt, but any salt will do.
1/2 cup cold unsalted butter, cut into cubes. The butter needs to be very cold for the biscuits to become flaky. I sometimes put it in the freezer for 15 minutes before using it.
1 cup buttermilk, cold: Again, Cold is key! Why is buttermilk so cold? I’ve even used almond milk and they were amazing!

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 450°F (232°C). Place a baking sheet in the oven while it preheats – this helps the biscuits bake evenly. I always line my baking sheet with parchment paper to prevent sticking. Is it necessary to use parchment paper?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures that the baking powder is evenly distributed throughout the flour, which is essential for baking. For even rising.

Step 3: Cut in the Butter

Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers, cut the butter into the flour until the mixture resembles sour cream. Set aside. What are the sizes of butter pieces? How do you make flaky biscuits? The butter will create pockets of steam as it bakes, which will result in layers of flaky crust.

Step 4: Add the Buttermilk

In a large bowl, whisk together the buttermilk and salt. Add the remaining ingredients and stir until well combined. How do I make a dough? Overmixing will develop gluten in the flour, which will result in tough biscuits. If the dough is too dry, add a tablespoon of buttermilk to it.

Step 5: Turn Out the Dough

Turn dough out onto a lightly floured surface. How do you pat dough into a 1-inch thick rectangle? What is the best way to fold dough in half, then turn it 90 degrees and pat it into a 1-inch thick rectangle again. Repeat this process 3-4 times. This folding process creates layers of flaky dough. How do you not overwork dough?

Step 6: Cut Out the Biscuits

With a 2-inch biscuit cutter, cut out the biscuits. Press straight down – do not twist the cutter! Twisting the cutter will seal the edges of the biscuits and prevent them from rising properly. Place biscuits on a baking sheet, about 1 inch apart.

Step 7: Bake

Bake for 12-15 minutes, or until golden brown. Keep an eye on them, as oven temperatures can vary. When the biscuits are golden brown and have risen nicely, they are done. I usually rotate the baking sheet halfway through baking to ensure even browning.

Step 8: Serve

Serve warm with butter, jam, honey, or your favorite toppings. What are the best ways to serve biscuits fresh out of the oven? Container at room temperature for up to 2 days. I love to split them open and spread them with butter and honey. So good!

What should I serve it with?

What are some of the best biscuits?

For Breakfast:Serve with scrambled eggs, bacon, sausage, or your favorite breakfast meats. What are some good side dishes to serve with a dollop of honey? What is my favorite way to make a breakfast sandwich? I love fried eggs, cheese, and bacon. Isn’t it delicious?
For Brunch:Serve with a quiche or frittata for an elegant brunch spread. They’re great with fresh fruit and yogurt. I like to make a big batch of biscuits and let everyone customize their own with different toppings.
As Dessert:Can you serve these biscuits as a dessert? Top with whipped cream and fresh berries, or drizzle them with chocolate sauce. What are some good ways to serve ice cream to a friend?
For Cozy Snacks:Slathered with butter or dipped in honey, or even alongside soup, they are a quick, easy, and warm.

When my family has friends over, I love to serve these friends.Southern Buttermilk Biscuits: WhatWhat is the perfect comfort food for a cold day? I also love to serve them with pulled pork sandwiches for a casual and delicious dinner.

How do I make Southern Buttermilk Biscuits?

After years of making these biscuits, I’ve learned a few tricks that will help you achieve biscuit.

Cold Ingredients are Key: The colder the butter and buttermilk, the flakier the biscuits will be. I sometimes even chill the flour in the freezer for 30 minutes before using it.
Don’t Overmix: Overmixing will develop the gluten in the flour, which will result in tough biscuits. Mix the dough until just combined. It’s okay if it’s a little shaggy.
Folding Creates Layers: The folding process is essential for creating flaky layers. Be gentle and don’t overwork the dough.
Use a Sharp Biscuit Cutter: A sharp biscuit cutter will help the biscuits rise properly. Press straight down – do not twist!
Bake on a Preheated Baking Sheet: Baking the biscuits on a preheated baking sheet will help them bake evenly and prevent them from sticking.
Brush with Melted Butter: For extra flavor and a beautiful golden brown color, brush the tops of the biscuits with melted butter before baking.

One time, I accidentally used melted butter instead of cold butter. The biscuits still tasted good, but they were much flatter and less flaky. Trust me, cold butter is essential! Also, I find that using a pastry blender is the easiest way to cut the butter into the flour, but you can also use your fingers or a fork. Just make sure the butter stays cold!

Storing and Reheating Tips

These biscuits are best served fresh out of the oven, but they can be stored for later.

Room Temperature: Store them in an airtight container at room temperature for up to 2 days. They will be slightly softer, but still delicious.
Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or microwave before serving.
Freezer Instructions: Freeze them in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before reheating.

I usually don’t glaze them, but I’ll store them in the freezer for a quick breakfast option. Just pop them in the toaster oven for a few minutes, and they’re good as new! If you’re planning on freezing the biscuits, it’s best to freeze them before glazing them. You can glaze them after they’ve been thawed and reheated.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly different, but they’ll still be delicious. You might need to add a little extra buttermilk to get the dough to come together.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. The skin is perfectly edible and adds a little extra fiber to the biscuits. Just make sure to wash the zucchini well before grating it.

Can I make this as muffins instead?

Yes, you can adapt the recipe to make muffins! Fill each muffin tin about 2/3 full and bake for about 18-20 minutes or until a toothpick inserted comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet biscuit, you can reduce the amount of sugar or honey in the glaze or eliminate it entirely. You can also use a natural sweetener like stevia or monk fruit sweetener.

What can I use instead of the glaze?

You can simply brush the biscuits with melted butter, or sprinkle them with cinnamon sugar. You can also serve them with a dollop of whipped cream or a scoop of ice cream.

Final Thoughts

So there you have it – my grandma’s foolproof recipe for Southern Buttermilk Biscuits. They’re easy to make, incredibly delicious, and perfect for any occasion. Whether you’re serving them for breakfast, lunch, or dinner, these biscuits are sure to be a hit! They’re so easy and good, and you can really impress people. If you’re looking for another Southern classic, check out my recipe for Fried Green Tomatoes. Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe. I love seeing your creations!