Southern Buttermilk Biscuits

buttermilk biscuits in a basket lined with a floral napkin

5 from 10 votes

Looking for an easy Southern buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.

Course Baked Goods, baking, Breads and Baking

Cuisine American, Southern

Cook Time 15

Total Time 12

Servings biscuits

Calories 212kcal

Author Lisa B.

Ingredients

3 cups all-purpose flour
1 1/2 tablespoons sugar
1/4 teaspoon baking soda
3 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup chilled unsalted butter or shortening
1 1/2 cups cold buttermilk

Instructions

Preheat oven to 450 degrees.
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.
Grate the butter using a box grater. Gently stir the butter into the flour mixture.
Add one cup of buttermilk, and stir until the dough comes together and begins to leave the side of the bowl. Add additional buttermilk if necessary.
Turn the dough out onto a floured surface. Lightly knead the dough 10 times. Roll or pat the dough to 1/2-inch thickness. Cut into disks using a 2 to 2-1/4- inch round cutter. Place on a greased cookie sheet about one inch apart.
Bake for 15-17 minutes until golden brown. Serve warm.

Notes

To Freeze: Follow the recipe through the point where you cut the biscuits. Wrap each dough round individually in plastic wrap, then freeze.

Do not thaw the dough before baking. Preheat the oven to 450 degrees, coat a baking sheet with foil and cooking spray, then unwrap as many biscuits as you want and place them on the tray.

Frozen biscuits will take 20 minutes total to cook through. To prevent the bottoms of the biscuits from burning before they are cooked through, move the oven rack to the top third of the oven and place another baking pan under the biscuit tray.

Nutrition