Go Back
To craft the perfect Flaky Southern Buttermilk Biscuits, it is essential to understand the role of each ingredient. This foundational knowledge not only enhances your baking skills but also ensures that you can replicate the biscuits' delightful qualities each time you bake.

Classic Southern Buttermilk Biscuits

Discover the art of making Flaky Southern Buttermilk Biscuits, a cherished staple of Southern cooking that embodies comfort and tradition. This article provides a step-by-step guide to help both novice and experienced bakers achieve the perfect biscuits with a light, fluffy texture and rich flavor. Learn about the key ingredients, essential techniques, and serving suggestions that will elevate your culinary skills and delight your guests at any occasion. Embrace the joy of baking these delicious biscuits that are sure to impress!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup buttermilk, cold

1 tablespoon honey (optional, for a hint of sweetness)

Extra flour for dusting

Instructions
 

Preheat Oven: Start by preheating your oven to 475°F (245°C). Line a baking sheet with parchment paper for easy cleanup.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together to ensure they're evenly mixed.

      Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. It's okay to have some larger pea-sized pieces of butter—this is what creates the flaky texture.

        Add Buttermilk: Make a well in the center of the mixture and pour in the cold buttermilk and honey (if using). Using a fork or your hands, gently combine until just mixed; the dough should be slightly sticky. Do not overmix—this will ensure your biscuits are light and fluffy.

          Shape the Dough: Lightly flour a clean surface. Turn the dough out onto the floured surface and fold it over on itself a few times (about 4-5 times) to build layers. Pat it down into a rectangle about 1-inch thick.

            Cut Out Biscuits: Use a floured biscuit cutter (or a glass) to cut out biscuits, pressing straight down without twisting to ensure they rise properly. Gather the scraps, re-pat the dough, and cut out additional biscuits.

              Bake: Place the biscuits on the prepared baking sheet, close together but not touching. Bake in the preheated oven for 12-15 minutes, or until they are golden brown on top.

                Cool and Serve: Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm, preferably with butter, honey, or your favorite preserves!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 biscuits