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The Ultimate Fluffy Southern Buttermilk Biscuits

A stack of tall, golden-brown buttermilk biscuits with one biscuit broken open to show the fluffy interior.
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Make tender, buttery buttermilk biscuits with this straightforward recipe. These biscuits achieve a fluffy texture perfect for breakfast or serving with dinner.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  6. Use a biscuit cutter (about 2.5 inches) to cut out rounds. Press the cutter straight down without twisting for the best rise.
  7. Place the biscuits close together on the prepared baking sheet for softer sides, or farther apart for crispier sides.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. Brush the tops with melted butter immediately after removing them from the oven, if desired.

Notes

  • Keep your butter and buttermilk very cold for the flakiest biscuits.
  • For extra height, fold the dough over itself two or three times before cutting the biscuits.
  • If you do not have a biscuit cutter, you can cut squares with a knife.

Nutrition

Find it online: https://recipesfleet.com/buttermilk-biscuits-fluffy-tender-buttery-recipe/