Enjoy a Southern classic this Sunday morning with Grandma’s old-fashioned buttermilk biscuits. These fluffy biscuits, made with real butter and cold buttermilk, have a tender crumb and rich flavor. They’re perfect for biscuits and sausage gravy, chicken biscuit sandwiches, or served with fried chicken.
My husband Marrekus is a true Southern cook, and in our house nothing beats homemade biscuits. These old-fashioned buttermilk biscuits are buttery inside and out and practically melt in your mouth. After many attempts and a few failures, this is our go-to, reliably perfect biscuit recipe.
This recipe uses simple pantry ingredients and a cold technique that yields tender layers: all-purpose flour, baking powder, salt, cold unsalted butter, and cold cultured buttermilk. Below I list the specific brands we used to help you replicate the results, but feel free to use equivalent products from your pantry.
What you’ll love about this recipe
- BUTTERY BISCUIT – Tender, rich, and buttery biscuits that are hard to resist.
- FLAVORFUL – The tang of buttermilk balances the richness of butter for classic biscuit flavor.
- OLD-FASHIONED – These biscuits evoke Sunday brunches, family gatherings, and holiday comfort.
Ingredients
- King Arthur Baking Company all-purpose flour
- Clabber Girl baking powder
- Diamond Crystal kosher salt
- Unsalted butter, cubed and very cold
- Cold cultured buttermilk, plus a little extra for brushing
Recipe Variations and Substitutions
- Vegetable shortening: Use shortening or a butter-shortening blend for lighter, flakier layers. Shortening is 100% fat and can yield a different texture than butter.
- Sugar (optional): Add 1 tablespoon granulated sugar if you prefer a slightly sweeter biscuit and a deeper golden color.
How to Make From-Scratch Buttermilk Biscuits
The key to tall, flaky biscuits is working with very cold butter and cold buttermilk and handling the dough as little as possible. I like to chill the butter in the freezer for a few minutes before cutting it into the flour.
Step 1: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 2: Add cold, cubed butter to the dry ingredients. Use a food processor or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 3: Make a well in the center of the dry mixture and pour in the cold buttermilk. Gently stir with a wooden spoon or rubber spatula until the dough just comes together—do not overmix.
Step 4: Turn the sticky dough out onto a lightly floured surface. Gently knead a few times until it holds together, then pat it into a rectangle about 3/4″ to 1″ thick.
Step 5: Fold one side of the dough toward the center, then fold the other side over it. Turn the dough 90 degrees, press gently, and flatten to about 3/4″ thick. Repeat this folding process two more times to build layers.
Step 6: After the final fold and gentle press, the dough should be cohesive but still slightly shaggy. Keep the dough cool—if it warms, chill briefly before cutting.
Step 7: Use a 3-inch biscuit cutter and press straight down—do not twist. Twisting can seal the edges and prevent full rise. Re-shape and re-roll scraps as needed, keeping handling to a minimum.
Step 8: Place the biscuits so their sides touch in the prepared pan or cast iron skillet—this helps them rise tall. Brush the tops with any remaining buttermilk for color and shine.
Step 9: Bake in the preheated oven 18–20 minutes, until golden brown on top and cooked through. Brush hot biscuits with melted butter or honey butter and serve immediately.
Recipe Tips
- Chill Ingredients: Keep butter and buttermilk very cold. Briefly chilling the butter before use helps create flaky layers.
- Don’t Overwork the Dough: Mix and handle only until the dough just comes together; overworking yields tough biscuits.
- Cut Straight Down: Press the cutter straight down—no twisting—to preserve layers and allow good oven rise.
- Bake Close Together: Placing biscuits touching in the pan promotes taller rise as they support each other.
What to Serve with Homemade Buttermilk Biscuits
Serve these biscuits with sausage gravy for a classic Southern meal, use them for chicken and biscuit breakfast sandwiches, or pair them with crispy bacon, eggs, or creamy grits. They also make a wonderful side for fried chicken, pulled pork, or any comfort-food dinner.
How to Store Leftover Biscuits
Proper storage preserves freshness and texture.
- Cool biscuits completely to room temperature before storing.
- Store in an airtight container or resealable bag; separate layers with parchment to prevent sticking.
- Keep at room temperature up to 2 days, or refrigerate up to 5 days.
- To freeze, wrap biscuits individually in plastic or foil, then place in a freezer-safe bag. Freeze up to 2–3 months. Reheat from frozen in a 350°F oven until warm.
These easy buttermilk biscuits are a family favorite—perfect for breakfast, lunch, or dinner. Try them with your favorite toppings and enjoy a true Southern classic.
Recipe
Old-Fashioned Buttermilk Biscuits (Southern Recipe)
Ingredients
- 2 1/2 cups all-purpose flour (about 300 g), plus more for surface
- 2 tablespoons baking powder
- 2 teaspoons Diamond Crystal kosher salt (use 1 teaspoon if using table salt or serving with salty gravy)
- 3/4 cup unsalted butter, cubed and very cold
- 1 cup cold cultured buttermilk, plus a little extra for brushing
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Prepare a round, light-colored metal baking pan, pie dish, or cast iron skillet; line with parchment or lightly grease.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a large bowl.
- Incorporate Butter: Add cold butter and pulse in a food processor or cut in with a pastry cutter until mixture looks like coarse crumbs with some larger butter pieces.
- Add Buttermilk: Make a well, pour in cold buttermilk, and stir gently until just combined. Do not overmix.
- Form Dough: Turn dough onto a lightly floured surface, knead a few times, and pat into a 3/4″–1″ thick rectangle.
- Fold Dough: Fold one side to the center and the other over it, turn 90°, press gently, and flatten. Repeat folding two more times.
- Cut Biscuits: Use a 3-inch cutter to cut biscuits, pressing straight down without twisting. Re-roll scraps as needed.
- Prepare for Baking: Place biscuits close together in the pan so they touch. Brush tops with remaining buttermilk.
- Bake: Bake 18–20 minutes until golden brown.
- Serve: Brush with melted butter or honey butter and serve warm.
Notes
- Use a light-colored metal pan or cast iron for best browning control.
- Keep ingredients very cold for flakier biscuits.
- Handle dough gently and minimally to avoid tough biscuits.
- Press the cutter straight down—no twisting—to allow the biscuits to rise fully.