Buttermilk Biscuits
Soft in the center, crisp on the edges, and split right down the middle for butter, jam, or gravy. Amen.
🪞A Biscuit Worth Braggin’ About…..(Tall, Flaky & Southern as Can Be)
There’s nothing humble about a good biscuit. If your biscuits are soft, flaky, and rise up proud in the oven—you’ve earned the right to strut a little.
This version is all-butter, all-buttermilk, and no shortcuts. Whether you’re serving ‘em with gravy, sliding in a slice of country ham, or just smearing them with honey and calling it breakfast—they never, ever disappoint.
🍽️ Yields:
8–10 biscuits (depending on your cutter)
⏱️ Time Breakdown:
Prep Time: 15 minutes
Chill Time: 10 minutes
Bake Time: 15–18 minutes
Total Time: ~40 minutes
🛒 Grocery List:
2 cups all-purpose flour (plus more for dusting)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional, but lovely)
½ cup (1 stick) cold unsalted butter, cubed
¾ cup cold buttermilk (plus 1–2 tablespoons extra for brushing)
👩🍳 Directions:
1. Preheat & prep:
Preheat oven to 425°F (218°C). Line a baking sheet with parchment or leave it ungreased for a crisper bottom.
2. Mix dry ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in the butter:
Add in the cold butter cubes and use a pastry cutter (or your fingers) to work it into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
4. Add buttermilk:
Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix—it should be shaggy.
5. Fold for flakiness:
Turn the dough out onto a floured surface. Gently pat into a rectangle, then fold into thirds like a letter. Turn, flatten, and repeat 2 more times. This builds layers. Pat into a ¾-inch thick slab.
6. Cut & chill:
Use a biscuit cutter (don’t twist!) to cut biscuits and place them on your baking sheet, slightly touching. Chill in the fridge for 10 minutes.
7. Bake:
Brush tops with a little buttermilk and bake for 15–18 minutes until golden brown and tall. Serve warm.
📝 Southern Biscuit Tips:
Don’t twist the cutter! That seals the edges and ruins your rise.
Cold butter = flaky layers. Keep everything chilled.
Want a crispy bottom? Bake on a cast iron skillet.
With flour on my hands and a biscuit in my heart,
Southern Charm Style 🧈✨
Lilly-
