Easy Southern Buttermilk Biscuits
Easy Southern buttermilk biscuits with flaky layers. Learn how to make fluffy biscuits at home, perfect for breakfast, dinner, or a crowd
Easy Southern Buttermilk Biscuits (Flaky & Foolproof!)
If you live in the South, you already know: easy Southern buttermilk biscuits are as mandatory as Waffle House on every corner. They’re a non-negotiable, part of the DNA of every Southern kitchen. For years, I actually put off learning how to make homemade biscuits with buttermilk because I thought they’d be too fussy and labor intensive. Spoiler alert: they’re not.
In fact, these are so easy that when I finally made them, my husband Mike loved them so much he asked for them three nights in a row. And listen, every Southern grandma can’t be wrong.. flaky layers in buttermilk biscuits really are worth every second.
Why You’ll Love These Easy Southern Buttermilk Biscuits
- Flaky layers in buttermilk biscuits that pull apart beautifully.
- Foolproof method for how to make fluffy biscuits at home, even if you’re brand new to baking.
- Simple pantry ingredients you already have on hand.
- The best buttermilk biscuits recipe for both everyday dinners and holiday feasts.
- Perfect for baking in a cast iron skillet (or a cake pan if that’s what you’ve got).
- Easy to scale up for homemade biscuits for a crowd.
- A Southern staple that pairs perfectly with a classic Southern biscuits and gravy breakfast.
Ingredients You’ll Need
- 2 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) + 2 tablespoons cold butter, cubed
- 1 cup + 2 tablespoons cold buttermilk (see below if you need to know how to make biscuits without buttermilk)
- 1 tablespoon honey (divided)
How to Make Biscuits Without Buttermilk
If you don’t have store-bought buttermilk, don’t panic. Here’s a quick DIY substitute:
- Add 1 tablespoon white vinegar or lemon juice to a measuring cup.
- Fill with milk until it reaches 1 cup.
- Stir and let sit 5 minutes.
Now you’ve got instant homemade buttermilk for these buttermilk biscuits from scratch.
Step-by-Step Instructions for Buttermilk Biscuits from Scratch
- Preheat the oven to 425°F. Grease a cast iron skillet (ideal for tall, golden biscuits) or use an 8- or 9-inch cake pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter: Add 1/2 cup cold cubed butter. Use a pastry cutter, mini food processor or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized bits. Cold butter is the secret to those flaky layers in buttermilk biscuits.
- Add buttermilk: Pour in 1 cup of the buttermilk, add 2 teaspoons honey and stir just until the dough comes together. Don’t overmix if you want fluffy biscuits.
- Knead & fold: Turn dough onto a lightly floured surface.
- Gently pat into a rectangle, fold in half, turn, and repeat at least 3–4 times. This creates those signature layers.
- Cut biscuits: Pat dough to about ¾-inch thick. Use a biscuit cutter or round glass to cut out biscuits. Press straight down.. don’t twist.. or you’ll seal the edges and prevent rising. Reform remaining dough scraps and continue to cut additional biscuits.
- Bake: Arrange biscuits close together in your skillet or pan so they bake up tall and soft.
- Brush: Using a pastry brush or even the back of a spoon, brush the tops evenly with 2 tablespoons of buttermilk.
- Bake: Move to preheated oven and bake for 15-18 minutes or until golden brown. 5 minutes before they are done, remove from oven and brush tops with combination of melted 2 tablespoon of butter mixed with 1 teaspoon of honey. Return to oven to finish baking.
- Serve immediately and enjoy!
Tips & Tricks for Perfect Easy Southern Buttermilk Biscuits
- Keep the butter cold – This is key for flaky layers in buttermilk biscuits. If your butter softens too much, your biscuits will be tender but won’t rise as tall. Pro tip: grate frozen butter straight into the flour for super easy mixing.
- Don’t overmix – When combining your homemade biscuits with buttermilk, stir just until the dough comes together. Overworking develops gluten and makes biscuits tough.
- Fold & pat the dough – Gently folding the dough a few times before cutting builds those signature layers without extra effort. That’s how you get fluffy biscuits at home like a Southern grandma would.
- Use a light touch when cutting – Press your cutter straight down without twisting. Twisting seals the edges and prevents rising.
- Skillet vs. pan – A cast iron skillet biscuits bake gets a perfectly golden, crispy edge. No skillet? Grab an 8–9 inch cake pan,, your biscuits will still be tender and delicious.
- Spacing matters – Place biscuits close together for taller biscuits, or farther apart for slightly crispier edges.
- Preheat the oven fully – Hot ovens = better rise. Always let it reach 450°F before baking.
- Storage & freezing – Store cooled biscuits in an airtight container for 2–3 days. Freeze baked or raw biscuits up to 3 months. Reheat at 350°F for a few minutes, and they taste fresh out of the oven.
- Scaling for a crowd – Double or triple the recipe and bake on sheet pans for homemade biscuits for a crowd. Freeze extra dough or baked biscuits for easy entertaining.
- Optional flavor boosts – Add shredded cheese, herbs, or a sprinkle of garlic powder to the dough for variety. Still counts as your best buttermilk biscuits recipe, just personalized.
- Buttermilk substitutes – No store-bought buttermilk? No problem! Make your own to keep your biscuits tender and tangy (how to make biscuits without buttermilk trick).
- Keep your patience handy – Let biscuits cool a few minutes before serving. Pull apart the layers slowly and enjoy.
Serving Suggestions
These biscuits are good enough to eat plain with butter, but here are 5 ways to serve them up:
- Smothered in sausage gravy for a true Southern biscuits and gravy breakfast.
- Slathered with butter and honey.
- Split and stuffed with fried chicken for a biscuit sandwich.
- With jam or jelly for a sweet bite.
- Alongside chili, soups, or stews for comfort food perfection.
Storage & Freezing Instructions
- Room Temp: Store cooled biscuits in an airtight container for 2–3 days.
- Freezer: Wrap individually in foil or plastic wrap, place in a freezer bag, and freeze up to 3 months. To reheat, bake at 350°F for 10 minutes.
- Make-Ahead Trick: Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes to cook time.
How to Make Biscuits for a Large Crowd
If you’re cooking for a family gathering, brunch, or holiday, here’s how to scale up your homemade biscuits for a crowd:
Got a big family breakfast, holiday brunch, or church potluck? These homemade biscuits for a crowd are your secret weapon:
- Scale the recipe – Double or triple, but don’t try to make 60 biscuits in one bowl. Work in batches to keep the dough tender.
- Use large sheet pans – Line with parchment and place biscuits close together to help them rise.
- Bake in waves – Serve one batch fresh, bake another while the first disappears.
- Make ahead – Cut biscuits the night before, refrigerate, and bake fresh the next morning.
- Freeze raw dough – Cut biscuits, freeze on a tray, then bake from frozen (just add a few extra minutes).
- Try minis – Cut smaller biscuits for a buffet-style spread.
Pro Tips for Hosting with Biscuits
- Keep biscuits warm in a towel-lined basket.
- Prep toppings ahead (jams, honey butter, shredded cheese).
- Put out more butter than you think (trust me).
- Label toppings to avoid confusion (is that apple butter or gravy?).
Serving Ideas for a Crowd
- A big tray of biscuits + scrambled eggs for DIY breakfast sandwiches.
- A biscuit bar with jams, gravies, and honey butter.
- Fried chicken sliders for lunch.
- Biscuits and stew for dinner.
FAQs
Q: Can I make biscuits without buttermilk?
A: Yes — just use milk + vinegar or lemon juice. That’s the classic how to make biscuits without buttermilk trick.
Q: Why didn’t my biscuits rise?
A: Warm butter or overworked dough. Keep butter cold and mix gently.
Q: Can I freeze raw dough?
A: Yes! Cut, freeze, then bake straight from frozen.
Final Thoughts
These easy Southern buttermilk biscuits prove that comfort food doesn’t have to be complicated. With just a few ingredients, you’ll have buttermilk biscuits from scratch that are tender, fluffy, and golden. They’re versatile enough for weeknight dinners, Sunday breakfasts, or to make a big batch for the holidays. If you’ve ever wondered how to make fluffy biscuits at home—this recipe is your answer. Trust me, every Southern grandma can’t be wrong about the magic of a good biscuit.
Enjoy! oxox
Easy Southern Buttermilk Biscuits
Easy Southern buttermilk biscuits with flaky layers. Learn how to make fluffy biscuits at home, perfect for breakfast, dinner, or a crowd
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- ½ cup + 2 tablespoons cold butter, cubed divided
- 1 cup + 2 tablespoons cold buttermilk divided
- 1 tablespoon honey divided
Instructions
- Preheat the oven to 425°F. Grease a cast iron skillet (ideal for tall, golden biscuits) or use an 8- or 9-inch cake pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter: Add 1/2 cup cold cubed butter. Use a pastry cutter, mini food processor or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized bits. Cold butter is the secret to those flaky layers in buttermilk biscuits.
- Add buttermilk: Pour in 1 cup of the buttermilk, add 2 teaspoons honey and stir just until the dough comes together. Don’t overmix if you want fluffy biscuits.
- Knead & fold: Turn dough onto a lightly floured surface. Gently pat into a rectangle, fold in half, turn, and repeat at least 3–4 times. This creates those signature layers.
- Cut biscuits: Pat dough to about ¾-inch thick. Use a biscuit cutter or round glass to cut out biscuits. Press straight down.. don’t twist.. or you’ll seal the edges and prevent rising. Reform remaining dough scraps and continue to cut additional biscuits.
- Bake: Arrange biscuits close together in your skillet or pan so they bake up tall and soft.
- Brush: Using a pastry brush or even the back of a spoon, brush the tops evenly with 2 tablespoons of buttermilk.
- Bake: Move to preheated oven and bake for 15-18 minutes or until golden brown. 5 minutes before they are done, remove from oven and brush tops with combination of melted 2 tablespoon of butter mixed with 1 teaspoon of honey. Return to oven to finish baking.
- Serve immediately and enjoy!
Notes
Tips for Perfect Southern Biscuits
- Keep the butter cold – This is key for flaky layers in buttermilk biscuits. If your butter softens too much, your biscuits will be tender but won’t rise as tall. Pro tip: grate frozen butter straight into the flour for super easy mixing.
- Don’t overmix – When combining your homemade biscuits with buttermilk, stir just until the dough comes together. Overworking develops gluten and makes biscuits tough.
- Fold & pat the dough – Gently folding the dough a few times before cutting builds those signature layers without extra effort. That’s how you get fluffy biscuits at home like a Southern grandma would.
- Use a light touch when cutting – Press your cutter straight down without twisting. Twisting seals the edges and prevents rising.
- Skillet vs. pan – A cast iron skillet biscuits bake gets a perfectly golden, crispy edge. No skillet? Grab an 8–9 inch cake pan,, your biscuits will still be tender and delicious.
- Spacing matters – Place biscuits close together for taller biscuits, or farther apart for slightly crispier edges.
- Preheat the oven fully – Hot ovens = better rise. Always let it reach 450°F before baking.
- Storage & freezing – Store cooled biscuits in an airtight container for 2–3 days. Freeze baked or raw biscuits up to 3 months. Reheat at 350°F for a few minutes, and they taste fresh out of the oven.
- Scaling for a crowd – Double or triple the recipe and bake on sheet pans for homemade biscuits for a crowd. Freeze extra dough or baked biscuits for easy entertaining.
- Optional flavor boosts – Add shredded cheese, herbs, or a sprinkle of garlic powder to the dough for variety. Still counts as your best buttermilk biscuits recipe, just personalized.
- Buttermilk substitutes – No store-bought buttermilk? No problem! Make your own to keep your biscuits tender and tangy (how to make biscuits without buttermilk trick).
- Keep your patience handy – Let biscuits cool a few minutes before serving. Pull apart the layers slowly and enjoy.
Nutrition
Serving: 1biscuit | Calories: 218kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 641mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 0.01mg | Calcium: 176mg | Iron: 2mg
As a Southern girl, I’ll never underestimate the power of a good biscuit again! These easy Southern buttermilk biscuits are tender, flaky, and ridiculously simple to make at home. Whether it’s a quick breakfast, a Southern biscuits and gravy breakfast, or a big batch for a crowd, they never disappoint.