Enjoy a Southern classic this Sunday morning with Grandma's old fashioned buttermilk biscuits. These delicious, fluffy biscuits made with real butter and buttermilk are the best biscuits around. This is our go-to recipe for biscuits and sausage gravy, chicken biscuit sandwiches, and more.
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My husband Marrekus is a tried and true Southern cook, so in this house, we are firm believers that nothing beats homemade biscuits. These old fashioned buttermilk biscuits have a tender crumb and are so buttery on the inside and out, they practically melt in your mouth. I've made my share of biscuits in the past, a lot of them major fails, but this is THE perfect biscuit.
Our old-fashioned buttermilk biscuit recipe uses simple ingredients you can find in your pantry and at the local grocery store: plain flour, baking powder, salt, buttermilk, and butter. To help you out, I labeled the specific brands that we used. Not sponsored, we just want to ensure that you have the best baking experience and follow the steps exactly as written.
What you'll love about this recipe
- BUTTERY BISCUIT - These tender buttermilk biscuits are super buttery, making them irresistible to just about everyone.
- FLAVORFUL - They have the tangy taste of buttermilk combined with the rich butter that makes them extra delicious.
- OLD-FASHIONED - Old-fashioned buttermilk biscuits bring back all the feels like Sunday brunch, family gatherings, and holidays.
Ingredients
- King Arthur Baking Company all-purpose flour
- Clabber Girl baking powder
- Diamond Crystal kosher salt
- Unsalted butter (generic brand)
- Cultured low fat buttermilk (generic brand)
Recipe Variations and Substitutions
- Vegetable shortening: Some people prefer vegetable shortening or a combination of butter and shortening for flaky buttermilk biscuits that are lighter and airier. Shortening is 100% fat, unlike butter, which can vary in water content. Whether you use butter or shortening, you'll get tender biscuits with this recipe.
- Sugar: Totally optional, but some people like to add it for flavor and helping to achieve that golden brown color. I recommend 1 tablespoon granulated sugar.
How to Make From-Scratch Buttermilk Biscuits
The best way to make old-fashioned buttermilk biscuits is to start by preparing a simple biscuit dough from scratch using very cold butter and cold buttermilk. I even put the butter in the freezer for a few minutes before using.
Step 1: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Step 2: Add cold, cubed butter to the dry ingredients. Use a food processor or a pastry cutter to quickly work the butter into the flour mixture until it resembles coarse crumbs with some larger pieces of butter remaining.
Step 3: Make a well in the center of the mixture and pour in the cold buttermilk. Use a wooden spoon or rubber spatula to stir everything together until just combined. Be careful not to overmix.
Step 4: Use a wooden spoon or rubber spatula to stir everything together until just combined. Be careful not to overmix.
Step 5: Turn the biscuit dough out onto a lightly floured work surface. Gently knead it a few times until it comes together into a cohesive dough. It will be very sticky and shaggy looking. Pat the dough into a rectangle about ¾" to 1-inch thick.
Step 6: Fold one side of the dough towards the center. Then fold the other side on top of it. Turn the dough horizontally (so it's sideways), then gently flatten it into a rectangle about ¾ inch thick. Repeat the folding process two more times.
Step 7: Then fold the other side on top of it. Turn the dough horizontally (so it's sideways), then gently flatten it into a rectangle about ¾ inch thick. Repeat the folding process two more times.
Step 8: Use a biscuit cutter to cut the dough into circles 3 inches in diameter. When cutting, press straight down with the biscuit cutter without twisting it. Twisting can seal the edges and prevent the biscuits from rising fully. Repeat this process with the remaining dough.
Step 9: Brush the tops of the biscuits with any remaining buttermilk (even if you have to scrape the container/measuring cup). You can also use mayonnaise to brush the tops (a trick I learned from Diva's Can Cook).
Step 10: Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown on top and cooked through. See below for a visual. Top old-fashioned buttermilk biscuits with melted butter or honey butter (my favorite) fresh out the oven and enjoy.
Recipe Tips
- Chill Ingredients: Ensure your butter and buttermilk are very cold. I like to pop mine in the freezer for a few minutes before starting.
- Don't Overwork the Dough: Mix the dough until it just comes together. It will be very sticky and shaggy. Overworking the dough can result in tough biscuits.
- Use a Biscuit Cutter Properly: Press the biscuit cutter straight down into the dough without twisting. Twisting can seal the edges and inhibit rising.
- Place Biscuits Close Together: Placing the biscuits close together on the baking sheet can help them rise higher as they support each other during baking.
What to Serve with Homemade Buttermilk Biscuits
My favorite way to serve with these buttermilk biscuits is by making this Biscuits and Sausage Gravy recipe. If you’re keeping things simple, serve biscuits with creamy grits (check out our shrimp and grits recipe!). You can also make a chicken and biscuit breakfast sandwich, or go the traditional route with a sausage, egg, and cheese breakfast sandwich. Crispy hash browns or skillet-fried breakfast potatoes for a little crunch are also a great idea.
How to Store Leftover Biscuits
Storing leftovers properly is necessary for maintaining freshness and flavor!
- Allow the biscuits to cool completely to room temperature before storing.
- Place them in an airtight container or resealable plastic bag, separating layers with parchment paper to prevent sticking.
- Store the buttermilk biscuits at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- To freeze, wrap the biscuits individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
These easy buttermilk biscuits are a favorite in our house. We make them for breakfast with bacon, eggs, or sausage gravy, snack on them for lunch, and savor them for dinner with fried chicken. Old-fashioned Southern buttermilk biscuits are a must try!
📖 Recipe
Old-Fashioned Buttermilk Biscuits (Southern Recipe)
Ingredients
- 2.5 cups King Arthur Baking Company® all-purpose flour (300 g) plus more as needed for hands and work surface
- 2 tablespoons Clabber Girl baking powder
- 2 teaspoons Diamond Crystal kosher salt use only 1 teaspoon if using table salt or if pairing with sausage gravy or another salty protein
- ¾ cup unsalted butter cubed and very cold (generic brand)
- 1 cup cold buttermilk cultured low fat generic brand, plus a little more for drizzling on top
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Line a round, light-colored metal baking pan or pie dish with parchment paper or lightly grease it. Alternatively, use a cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Use a food processor (preferred) or a pastry cutter to quickly work the butter into the flour mixture until it resembles coarse crumbs with some larger pieces of butter remaining.
- Add Buttermilk: Make a well in the center of the mixture and pour in the cold buttermilk. Use a wooden spoon or rubber spatula to stir until just combined. Do not overmix.
- Form Dough: Turn the dough onto a lightly floured surface. Gently knead a few times until it forms a cohesive dough. Pat the dough into a rectangle about ¾" to 1" thick.
- Fold Dough: Fold one side of the dough toward the center, then fold the other side on top of it. Turn the dough horizontally and gently flatten it into a rectangle about ¾" thick. Repeat this folding process two more times.
- Cut Biscuits: Use a biscuit cutter to cut the dough into 3-inch circles. Press straight down without twisting. Repeat with the remaining dough.
- Prepare for Baking: Place the biscuits in the prepared baking dish so they are touching. Brush the tops with remaining buttermilk for extra richness.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown on top.
- Serve: Brush the hot biscuits with melted butter or honey butter and enjoy!
Notes
- Baking Dish: For best results, use a round, light-colored metal baking pan or pie dish.
- Chill Ingredients: Ensure your butter and buttermilk are very cold. I like to pop mine in the freezer for a few minutes before starting.
- Don’t Overwork the Dough: Mix the dough until it just comes together. It will be very sticky and shaggy. Overworking the dough can result in tough biscuits.
- Use a Biscuit Cutter Properly: Press the biscuit cutter straight down into the dough without twisting. Twisting can seal the edges and inhibit rising.
- Place Biscuits Close Together: Placing the biscuits close together can help them rise higher as they support each other during baking.
Tracy says
I made these biscuits when i had buttermilk left from churning butter. They were awesome,easy,and quick. They lasted all week in the fridge and I could warm them a few seconds in the microwave!
Krysten & Marrekus Wilkes says
Hey! That sounds incredible! I bet the fresh buttermilk gave them such a rich flavor. Now we're drooling!
Rick Gohn says
I have had difficulty making light airy biscuits of late - but your recipe changed that. I made them this morning and everyone raved about how light and fluffy they were. I added a brush of melted butter on each biscuit prior to baking - it adds a bit of browning.
Thanks!
Krysten & Marrekus Wilkes says
That’s awesome to hear! I’m so glad the recipe worked out for you. The melted butter touch sounds like a perfect addition, thanks for sharing!
LaCharla says
Thank you for this recipe. I tried it for breakfast this morning, and the biscuits were a hit! I'm especially grateful for the food processor tip; it saved a LOT of time and effort.
Ellen says
These were excellent! Needed a break from sourdough and was gifted some fresh from the farm buttermilk! Needless to say, they did not last long! BTW. I did everything by hand, followed the pictures for right consistently and came out light and fluffy!
Brenda says
Made for supper, very good. Thank you for recipe. God Bless you both