Southern Buttermilk Biscuits: A True Taste of the South

There’s something magical about a batch of freshly baked Southern buttermilk biscuits. Golden, soft, and flaky, they’re more than just food — they’re a piece of Southern history. Passed down from my great-great-grandmother, this recipe has stood the test of time and is still winning hearts at breakfast tables today.

The Secret Behind Perfect Southern Buttermilk Biscuits

The magic ingredient? Buttermilk.
Its natural acidity reacts with baking soda to give that irresistible rise and tender crumb that defines every good Southern biscuit. Combined with cold butter and handled ever-so-gently, you get that dreamy texture — crisp on the outside, cloud-soft on the inside.

But beyond ingredients, the real secret lies in the technique. Handle the dough as little as possible and keep the butter cold. That’s how you honor a true Southern tradition.

Ingredients You’ll Need for Authentic Flavor

• 2 cups unbleached all-purpose flour (plus extra for dusting)

• ¼ teaspoon baking soda

• 1 tablespoon baking powder (aluminum-free)

• 1 teaspoon kosher salt (or table salt)

• 6 tablespoons unsalted butter, very cold

• About 1 cup buttermilk

Tip: If you can find White Lily flour, your biscuits will rise higher and stay fluffier — it’s a Southern baker’s secret weapon.

How to Make Southern Buttermilk Biscuits – Step by Step

1. Preheat & Combine

Preheat your oven to 450°F (232°C).
In a large bowl (or food processor), combine the dry ingredients — flour, baking soda, baking powder, and salt.

2. Add Cold Butter

Cut the butter into small chunks and mix it into the flour until it looks like coarse crumbs.
If using a food processor, pulse gently a few times. Don’t overmix!

3. Mix in Buttermilk

Add the buttermilk and stir just until combined. The dough should look sticky — that’s a good sign.

4. Shape & Cut

Turn the dough onto a floured surface. Gently pat (don’t roll!) it to ½-inch thickness.
Fold it over 5 times for flaky layers, then pat it to 1-inch thick.
Use a round cutter to shape your biscuits.

5. Bake to Golden Perfection

Place the biscuits on a baking sheet:

• For soft sides, let them touch.

• For crusty sides, leave 1 inch between each biscuit.
  Bake for 10–12 minutes until golden brown on top and bottom.

Pro Tip: Avoid overbaking — soft and slightly golden is the goal.

Pro Tips for the Fluffiest Biscuits Ever

• Keep everything cold. Butter and buttermilk should be straight from the fridge.

• Don’t knead too much. Overworking the dough makes biscuits tough.

• Pat, don’t roll. Rolling develops gluten and flattens your layers.

• Freeze for later. Cut and freeze your biscuits raw, then bake from frozen at 450°F for about 20 minutes.

How to Serve Southern Buttermilk Biscuits

These biscuits are as versatile as they are delicious:

• Serve warm with butter and honey for a sweet breakfast.

• Split them open and pour over country sausage gravy for a Southern classic.

• Turn them into mini sandwiches with ham, cheese, or fried chicken.

• Add herbs or shredded cheese to the dough for a savory twist.

Each variation tells its own story — but they all start from the same timeless base.

Why You’ll Fall in Love with This Recipe

Because it’s authentic, simple, and deeply Southern. The process is fast, the ingredients are humble, but the flavor is unforgettable. One bite and you’ll understand why this recipe has been treasured for generations.

The food processor trick makes it faster, but the love and tradition remain the same — warm, flaky, and full of heart.

Final Thoughts on Southern Buttermilk Biscuits

Once you try these biscuits, you won’t look back.
They’re the kind of comfort food that turns any morning into a memory.

So, grab your flour, your buttermilk, and your favorite people — and start baking.

Share this recipe with your friends, family, or anyone who loves real comfort food. Spread the warmth and joy of Southern buttermilk biscuits one bite at a time!

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Source : www.food.com