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Fluffy Southern Buttermilk Biscuits: Your New Comfort Food Headline

A stack of five tall, fluffy buttermilk biscuits with perfectly browned, glossy tops resting on a light plate.
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Learn how to make incredibly fluffy, tender Southern buttermilk biscuits that melt in your mouth. This easy recipe delivers buttery flavor and perfect flaky layers every time you bake.

Ingredients

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

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, baking soda, and salt.
  3. Add the cold butter pieces to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky layers.
  4. Pour in the cold buttermilk all at once. Use a fork to gently mix until the dough just comes together. Do not overmix.
  5. Turn the shaggy dough out onto a lightly floured surface. Gently knead the dough 4 to 5 times until it holds together.
  6. Pat or roll the dough out to about 3/4-inch thickness.
  7. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the biscuits tall. Gather the scraps, gently press them together, and cut out any remaining biscuits.
  8. Place the biscuit rounds close together on the prepared baking sheet for softer sides, or farther apart for crispier edges.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown.
  10. Immediately brush the tops of the hot biscuits with the melted butter. Serve warm.

Notes

  • For the fluffiest biscuits, make sure your butter and buttermilk are very cold before you start mixing.
  • Do not twist the biscuit cutter; press straight down to keep the layers from sealing shut, which helps them rise tall.
  • If you do not have buttermilk, mix 3/4 cup of milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://hungryhearld.com/fluffy-buttermilk-biscuits-recipe/