Southern Style Buttermilk Biscuits (Printable)
Enjoy light, flaky, and buttery Southern-style biscuits, ideal for breakfast or accompanying any meal.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
# How-to Steps:
01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
03 - Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
04 - Create a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together; be careful not to overmix.
05 - Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough in half, then pat it out again. Repeat this folding and patting process 2-3 times to enhance flakiness.
06 - Using a 2.5 inch biscuit cutter, cut out individual biscuits. Press straight down to cut, avoiding twisting the cutter. Gather any dough scraps, re-pat them gently, and cut additional biscuits.
07 - Place the cut biscuits, with their sides lightly touching, onto the prepared baking sheet. Lightly brush the tops of the biscuits with a little extra buttermilk.
08 - Bake for 12–15 minutes, or until the tops are golden brown. Remove from the oven and serve warm.
# Expert Pointers:
01 -
- You'll adore how effortlessly these biscuits come together, yielding perfect flaky layers every single time.
- This recipe is your secret weapon for transforming any breakfast or dinner into a cozy, comforting, Southern-inspired meal.
02 -
- Always use very cold butter; even freezing it for a few minutes before cutting it in will make a huge difference in flakiness.
- Never twist your biscuit cutter when pressing down; a clean, straight cut is vital for the best rise and texture.
03 -
- For the absolute flakiest biscuits, pop your cubed butter into the freezer for 10 minutes before you start mixing.
- Consider substituting half of the all-purpose flour with cake flour for an even more tender and delicate crumb.