Southern Buttermilk Biscuits
Golden, flaky buttermilk biscuits with buttery flavor and tender crumb, perfect for breakfast or as a side, suitable for quick, comforting Southern-style meals.
Ingredients
Instructions
- Sift the flour, salt, baking powder, and baking soda together.
- Add melted butter and buttermilk to the sifted ingredients.
- Stir quickly until just combined.
- Do not knead the dough.
- Pat the dough to 1/2-inch thickness.
- Cut out biscuits from the dough.
- Bake on an ungreased sheet at 450°F for 12 to 15 minutes.
Tips & Substitutions
For lighter biscuits, be careful not to overmix the dough; stir just until combined. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Chilled butter can be used instead of melted, though it may change texture slightly. For a twist, add cheese or herbs to the dough for extra flavor.
Serving Suggestions
These biscuits are perfect for breakfast, served with butter and jam or alongside a hearty meal. They pair beautifully with Pimento-Nut Dip for a savory snack. Consider serving them with fried chicken or as part of a brunch spread, alongside dishes like Holiday Sweet Potato Casserole or Summer Fruit Trifle for a delightful contrast.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To freeze, wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months. To reheat, bake in a 350°F oven for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Buttermilk Biscuits contains roughly 128 calories, with 2g protein, 4g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 992mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. However, the texture may be denser. Start by replacing half the flour to see how it affects the outcome, and adjust based on your preference.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it may be due to overbaking or not enough liquid. To salvage them, you can serve with plenty of butter or gravy. For next time, ensure you measure flour accurately and check your oven temperature to avoid overbaking.
Is it necessary to sift the dry ingredients?
Sifting helps to aerate the flour and blend the baking powder and soda evenly, which is important for achieving a light, fluffy biscuit. If you’re short on time, you can whisk the dry ingredients together thoroughly as an alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).