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Best Southern Buttermilk Biscuits

These Southern Buttermilk Biscuits are unbelievable right out of the oven! Fluffy, super soft, and melt-in-your-mouth bliss. Your family will adore these. Definitely eat these right away, while they’re fresh and warm. 

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Years ago, I discovered Hubby’s buttermilk biscuit habit. It almost always manifested itself when we went out for fried chicken. He’d regularly order extra biscuits. Sharing wasn’t high on his priority list so I had to fend for myself when hot biscuits were happening.

The Littles have one by one shown their own allegiance to buttermilk biscuits. These days, we have to order an armload of freshly baked biscuits to go with a basket of fried chicken so nobody gets left out of the biscuit party.

I quickly figured out that fried chicken isn’t a necessity where freshly baked buttermilk biscuits are concerned. Warm, soft, fluffy, buttery biscuits are immediately inhaled with just about any meal…

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Not just any biscuits will do, however. I can appreciate the ease of store-bought refrigerated canned biscuits. I get a big kick out of them for fun recipes like this.

But when you’ve got a hankering for the best buttermilk biscuits ever…the kind that melts in your mouth? Well, then ya gotta go from scratch and make these Southern Buttermilk Biscuits.

Lucky for us all, from-scratch buttermilk biscuits are simple. Totally manageable, even on a weeknight.

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Biscuits are one of the easiest homemade dinner breads you can make, as they don’t need rising. There’s no messing with yeast, no first rise, second rise, or any rise.

Just get out 7 ingredients. Make it into a dough, pat it, and cut out the biscuit rounds. Pssst…you don’t even need a rolling pin for this!

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Give it a little whirl in the oven, and voila. Freshly baked Southern buttermilk biscuits are at your fingertips. Golden, tender, moist, buttery, and absolutely addictive.

Do eat these right out of the oven, while they’re still warm and fresh. They’re at they’re most irresistible at that point.

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Bathe these Southern Buttermilk Biscuits in real butter, drizzle ’em with honey, or just enjoy them au natural.

Whatever you serve these with, whoever you share them with, whichever day it is…you cannot go wrong.

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By the way, the dough can be made and cut ahead of time and frozen. When you want freshly baked biscuits, just take them out and bake! You really can have homemade Southern Buttermilk Biscuits ready on a whim. Enjoy!

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Best Southern Buttermilk Biscuits

These Southern Buttermilk Biscuits are super easy and melt-in-your-mouth delicious! They’re tender and fluffy; perfect for drizzling with honey, butter, or sugar.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins

Yield: 10 1x

Ingredients

Scale
  • 2 cups unbleached all-purpose flour, plus more for dusting the board
  • 1⁄4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk
  • Optional: 1/2 cup sugar for topping, honey, or butter

Instructions

  1. Preheat oven to 450F, with rack on middle position. Line a large baking sheet with parchment paper or silicone baking mat.
  2. Combine flour, baking soda, baking powder, and salt in a bowl (or bowl of a food processor.) Using a pastry cutter or a food processor, cut the butter into chunks and cut into the flour mixture until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Gently add the buttermilk and fold with a rubber spatula just until combined wet/dry ingredients are combined – don’t overmix. If it’s too dry, add a bit more buttermilk. Dough should be relatively wet.
  3. Turn the dough out onto a floured board. Gently, use your hands to pat dough out until it’s about 1/2″ thick (do not use a rolling pin; it will help to have a little bowl of oil and coat your palms with oil) Use your hands to fold the dough 5 times into a ball and then gently press the dough to 1″ thick.
  4. Use a round cutter to cut dough into rounds. (Leftover scraps can be made into a few more, but they will not be as tender, due to extra handling.) Place the biscuits on a cookie sheet. For soft edges, place them touching each other. For crusty edges, place them 1 inch apart.
  5. Bake for about 10-12 minutes or until biscuits are light golden brown on top and bottom. Do not overbake. Serve warm; top with sugar if desired.

Notes

The dough must be handled as little as possible or you will have tougher biscuits. If you have one, a food processor works well, because the ingredients stay colder and there’s less chance of over-mixing.
Be sure to pat dough down gently with hands rather than use a rolling pin; rolling will increase toughness.
Dough rounds can be cut and frozen in an airtight container, individually separated by wax paper, up to a month. Just place frozen dough rounds on cookie sheet and bake at 450°F for about 20 minutes.

  • Author: Chew Out Loud

Source: Chew Out Loud, adapted from Food.com

Here are a few other bread time faves:

1. Quick, Easy Dinner Rolls. My personal favorite for dinner rolls in a pinch, from scratch! Friends and family adore this.

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2. Perfect Popovers. Oh, my yum! These are super easy to make, airy, light, fluffy, and melt-in-your-mouth fabulous.

Perfect Popovers 2

3. Easy Garlic Parmesan Knots. If you like garlic and parm, you’ll fall for these knots. Nobody would guess how easy these are.

Garlic Knots 6_edited-1

4. Better than Olive Garden’s Breadsticks. The name says it all.

Better than Olive Garden Breadsticks 10

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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Recipe rating

21 comments

    • Kelly

    Always our go-to recipe for biscuits! Come out fluffy and buttery every time!

      • chewoutloud

      Yay, Kelly!! So happy you like it…thanks for coming over to let us know 🙂

    • Camielle

    These are fool proof! Have made so many times and they are always a hit! Do you have any tips on how to reheat the leftover biscuits??

    • Donna

    What does it mean to fold the dough five times into a ball? Do I roll it into a ball then flatten it out 5 times?

      • Donna

      Never mind. Just had to read it again, haha.

    • Kenya

    They didn’t turn out great for me. I could really taste the baking powder and I’m not sure what happened. I’m gonna give it another go and see what happens. Thanks for this.

      • chewoutloud

      Hi, Kenya! Did you try it again? People usually really like this one, so let me know if you were able to try again and if it turned out for you 🙂 Thanks for being here!

    • Elice

    Oh my gosh! Been searching for a great biscuit recipe and finally found it. Easy, no fancy frills, just perfect! Thanks for sharing this one.

      • chewoutloud

      Thanks for letting us know you enjoyed it, Elice! So glad you liked it, and happy to have you over today 🙂

    • John Ball

    This recipe works well. I substituted half and half for buttermilk and had similar results from when I made these with buttermilk. Smothered in homemade maple syrup and you can’t tell the difference. 😉

    • Christy

    They came out but did not rise super high like yours. Are you doing yours thicker than 1/2inch.

      • chewoutloud

      Hiya, Christy 🙂 Here’s #3 on directions list: Turn the dough out onto a floured board. Gently, use your hands to pat dough out until it’s about ½” thick (do not use a rolling pin; it will help to have a little bowl of oil and coat your palms with oil) Use your hands to fold the dough 5 times into a ball and then gently press the dough to 1″ thick.
      Enjoy and thanks for coming over…Merry Christmas to you and yours!

    • sara

    I made these last night and LOVED them. Great recipe, easy to follow.

      • chewoutloud

      Yay, Sara! Thanks for coming over and letting us know you loved! 🙂

    • Shana

    Watching them rise in the oven right now! I’ll let you know how they turn out 🙂

      • chewoutloud

      Yay, can’t wait to hear, Shana! Thanks for being here today 🙂

    • Lfjones

    I tried them and love them!

      • chewoutloud

      Yay! So happy to hear it! Thanks for taking the time to come let us know…we always appreciate that 🙂 Hope you’ll continue finding recipes you love here at COL!

    • EmilyEmily

    Where does the 1/2 cup of sugar come in? With the other dry ingredients?

      • chewoutloud

      Thanks, Emily, I just updated it with “optional.” It’s an optional topping to be sprinkled on after baking, but I chose to use honey and butter instead for my toppings 🙂 Either way, it will taste delish. Thanks for checking in! Hope you love these 🙂

        • Emily

        Thank you! May give these a go this weekend. 🙂

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