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. Eat these while they're fresh and warm.
Servings: 10
Ingredients
- 2 cups unbleached all-purpose flour, plus more for dusting the board
- ¼ 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
- Preheat oven to 450F, with rack on middle position. Line a large baking sheet with parchment paper or silicone baking mat.
- Combine flour, baking soda, baking powder, and salt in a bowl. Using a pastry cutter or a food processor, cut the butter into chunks and cut into the flour mixture until it resembles course meal. There should be little bits of butter that are still intact. 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 over-mix. If it's too dry, add a bit more buttermilk. Dough should be relatively wet.
- 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.
- Use a round biscuit cutter to cut dough into rounds. I used 2.75" cutter. Place the biscuits on a cookie sheet. For soft edges, place them touching each other. For crusty edges, place them 1 inch apart.
- 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.
Equipment
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.
- Leftover scraps can be made into a few more biscuits, but they may not be as tender, due to extra handling.
- Be sure to pat dough down gently with hands rather than use a rolling pin; rolling will increase toughness.
- This recipe is part of our Breads Collection.
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Nutrition (per serving)
Serving: 1g | Calories: 164kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 414mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 107mg | Iron: 1mg