Print

Ultra Fluffy Southern Buttermilk Biscuits (The Perfect Melt-In-Your-Mouth Recipe)

Close-up of a stack of three tall, flaky buttermilk biscuits with golden brown tops on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flaky Southern buttermilk biscuits that rise tall and melt in your mouth. This recipe focuses on technique to achieve buttery layers perfect for breakfast or dinner.

Ingredients

Scale
  • 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 cubes
  • 3/4 cup cold buttermilk (plus 1 tablespoon extra for brushing)
  • 1 tablespoon melted butter (for brushing tops)

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. Add the cold, cubed butter 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. Keeping the butter cold is key for flaky layers.
  4. Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently bring the dough together into a rough rectangle.
  6. Fold the dough in half, then turn it 90 degrees and fold it in half again. This process creates layers. Repeat this folding process 2 or 3 times total.
  7. Pat or gently roll the dough out to about 3/4-inch thickness.
  8. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to keep the edges clean and promote a high rise. Gather the scraps, gently press them together (do not knead), and cut out the remaining biscuits.
  9. Place the biscuits on the prepared baking sheet close together for softer sides, or spaced apart for crispier sides.
  10. Brush the tops lightly with the extra tablespoon of cold buttermilk.
  11. Bake for 12 to 15 minutes, or until the biscuits are tall and golden brown on top.
  12. Immediately brush the tops of the hot biscuits with the melted butter. Serve warm.

Notes

  • For the best rise, make sure your butter and buttermilk are very cold before mixing.
  • If you want a quick 3-ingredient option, substitute the baking powder, baking soda, and salt with 1 1/2 cups self-rising flour, and use 1 cup of cold buttermilk and 1/2 cup of cold butter.
  • To achieve tall biscuits, avoid twisting the biscuit cutter when cutting the shapes.

Nutrition

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