Those look so fluffy and golden. 100% yes, I would eat those Buttermilk Biscuits 😍
Classic Southern Buttermilk Biscuits
Yield: 10-12 biscuits
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Ingredients
3 cups all-purpose flour, plus more for dusting
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 ½ tsp salt
¾ cup unsalted butter, very cold and cubed (1 ½ sticks)
1 ¼ cups cold buttermilk, plus 1-2 tbsp more if needed
2 tbsp melted butter, for brushing tops
Instructions
- Prep & Chill
Preheat oven to 450°F (230°C). Place a cast iron skillet or baking sheet in the oven while it preheats. A hot pan = better rise.
Cube your butter and put it in the freezer for 10 minutes. Cold butter is the secret to flaky layers.
Make sure your buttermilk is straight from the fridge too. - Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Cut in the Butter
Add the cold, cubed butter to the flour mix.
Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until it looks like coarse crumbs with some pea-sized pieces of butter still visible. Those chunks create steam and make the layers. - Add Buttermilk
Make a well in the center and pour in 1 ¼ cups cold buttermilk.
Stir gently with a wooden spoon or rubber spatula just until the dough comes together. It should look shaggy and a little sticky. Don’t overmix or you’ll get tough biscuits.
If it’s too dry, add more buttermilk 1 tbsp at a time. - Laminate for Layers
This is how you get that pull-apart fluff in your photo.
Turn dough onto a well-floured surface. Pat it into a 1-inch thick rectangle.
Fold the dough in thirds like a letter. Rotate 90 degrees, pat out to 1-inch thick again, and fold in thirds again.
Repeat this process 3-4 times total. This builds the flaky layers. - Cut the Biscuits
Pat dough out to ¾ to 1-inch thickness for tall biscuits.
Use a 2.5 or 3-inch biscuit cutter. Press straight down without twisting. Twisting seals the edges and they won’t rise as high.
Gather scraps, gently pat together, and cut more. You should get 10-12 biscuits. - Bake
Carefully remove hot skillet/pan from oven. You can lightly grease it or line with parchment.
Place biscuits in the pan so they’re touching. This helps them rise up instead of out.
Brush tops with melted butter.
Bake for 12-15 minutes, until the tops are golden brown like in your picture. - Finish
Brush with more melted butter as soon as they come out of the oven.
Let cool 5 minutes in the pan, then serve warm.
Pro Tips for Bakery-Level Biscuits
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How to Serve
Split them while warm and add butter, honey, jam, or sausage gravy. They’re also perfect with that Prime Rib from earlier.
Want a recipe for sausage gravy to go on top?