Name: Southern Buttermilk Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 biscuits
Ingredients: 3 cups all-purpose flour, plus additional for dusting work area; 2 tablespoons baking powder; 1 teaspoon fine sea salt; 8 tablespoons (4 ounces) unsalted butter, chilled; 1½ cups buttermilk; 2 tablespoons (1 ounce) unsalted butter, melted

Sides

Southern Buttermilk Biscuits

Author: Mary DiSomma

Whether you like them with sausage gravy, fried chicken, or butter and jam, I’d be willing to bet that you like biscuits. They’re one of those quintessential sides that seems to end up on everyone’s table, on holidays at the very least—if not all year round. And for good reason! One time, I made these for a friend of mine who cooks as much as I do. She took the recipe home with her to Istanbul, Turkey. She makes them all the time and still tells me that they are the best biscuits she’s ever had! I’m pretty sure it’s true—I have to make a triple batch if I want any left over the next day.

What makes my Southern buttermilk biscuits so special is the buttermilk. Buttermilk is a little bit tart, so it adds an absolutely delicious flavor component to this flaky, buttery treat. It also works together with the baking soda to produce the gas that makes these biscuits rise—they are so light and fluffy!

Southern Buttermilk Biscuits

These easy-to-make Southern buttermilk biscuits are great for soaking up gravies and sauces. Serve them with breakfast, as a side to any meal, or with Thanksgiving leftovers.

Yield: 12 biscuits
Prep Time: 10 minutes 10 min
Cook Time: 20 minutes 20 min
Total Time: 30 minutes 30 min

Ingredients

3 cups all-purpose flour, plus additional for dusting work area
2 tablespoons baking powder
1 teaspoon fine sea salt
8 tablespoons (4 ounces) unsalted butter, chilled
1½ cups buttermilk
2 tablespoons (1 ounce) unsalted butter, melted

Instructions

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine the 3 cups of flour, the baking powder, and the salt. Pulse to combine.
Cut the cold butter into small pieces. With the food processor going, slowly add the chilled butter pieces through the feed tube. Pulse until the butter incorporates into the flour. The mixture should form pea-sized chunks.
With the food processor going again, add the buttermilk all at once. Pulse until the mixture just barely forms a ball.
Lightly dust your work surface with flour. Gather the biscuit dough gently into a ball. Using lightly floured hands, press the dough into a ½-inch thick circle.
Lightly flour a pastry cutter and cut out 12 rounds of dough. Place the biscuits on the prepared pan.
Bake in the preheated oven until lightly golden in color; about 18 to 20 minutes. Remove the biscuits from the oven and immediately brush the tops with the remaining 2 tablespoons of melted butter. Serve hot with additional butter!

View Mary's Tips

Ingredient Tips

Biscuits have been around for a long time. People have been eating them for millennia, although in the early days they were a little different than they are now. The name “biscuit” comes from an old Latin term that meant “twice-baked.” Biscuits in those days were twice-baked, shelf-stable, and probably didn’t taste very good. Soldiers have used them as rations throughout history and travelers have taken them along for ready-to-eat meals.

Much later, in the Antebellum South, chefs played with traditional recipes until they landed on the rich, fluffy biscuits we know and love today. With the invention of flour mills, baking soda, and different ways of growing wheat, the conditions were right for the perfect biscuit to arise.

Fast forward to today, and chefs all over the place are still fine-tuning their own versions of tried-and-true Southern biscuits… and I’m no exception! After lots of experimentation, I’m ready to share my amazing Southern Buttermilk Biscuit recipe with all of you.

I love to make these biscuits ahead of time. I roll them out and cut out the biscuits, then place them on a parchment-lined baking sheet and set them in the refrigerator until I’m ready to bake. I find that splitting up tasks whenever possible helps me use my time more efficiently—maybe you will, too!

I love this recipe so much that I make them for various family dinners. They’re wonderful served alongside your favorite chicken dishes, salads, and soups. For breakfast, try whipping up a batch of homemade sausage gravy or just slather your biscuit with butter and jam for a little treat. Here are a few suggestions for what to serve alongside your next batch of biscuits.