Old-Fashioned Buttermilk Biscuits (Southern Recipe)
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.
Servings: 8 biscuits
Calories: 174kcal
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.
Nutrition
Calories: 174kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 933mg | Potassium: 47mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 581IU | Calcium: 216mg | Iron: 0.4mg
