Southern Style Biscuits from Scratch

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There’s nothing more comforting than biting into a warm, flaky biscuit fresh out of the oven. Southern style biscuits are a timeless favorite and a southern staple that never goes out of style. Whether served with homemade preserves, slathered in melted butter, or paired with savory gravy, these fluffy biscuits are the ultimate comfort food. This simple recipe will guide you to making the fluffiest, flakiest, from-scratch buttermilk biscuits using everyday pantry staples.

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Ingredients for Southern Style Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon of salt
• 1/2 cup (1 stick) cold butter, cut into small pieces (frozen butter works best!)
• 3/4 cup buttermilk (regular milk works too)

Step-by-Step Instructions for Making Southern Style Biscuits

Gather and Prepare Your Ingredients

Before starting, measure out all the ingredients to keep the process smooth. Using a measuring cup and spoon, accurately measure 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Cut your stick of cold butter into small pieces, ensuring it’s well-chilled or frozen. For buttermilk, if you don’t have any on hand, you can make a quick substitute. I have several recipes for a buttermilk substitute HERE. If you aren’t a fan of buttermilk, you can substitute with regular milk.

Prepare the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix thoroughly with a whisk or a fork to ensure the baking powder and salt are evenly distributed throughout the flour mixture. This step is crucial for achieving consistent rise and flavor in every biscuit.

Incorporate the Butter

Take your cold butter pieces and add them to the dry ingredients. Use a pastry cutter, pastry blender, or even your hands to cut the butter into the flour mixture. Alternatively, you can use a food processor for this step if you prefer. The goal is to break the butter into small, pea-sized pieces distributed evenly throughout the flour. These small pieces of butter will create steam pockets during baking, resulting in those signature flaky layers.

Expert Tip: Grate frozen butter using the large holes of a box grater directly into the flour for even distribution.

Add Buttermilk and Mix the Dough

Gradually pour the buttermilk into the flour-butter mixture. Start with about 3/4 cup and mix gently with a wooden spoon or rubber spatula. If the mixture feels too dry, add a little bit more buttermilk, one tablespoon at a time. Be cautious not to add too much, as you want a sticky dough that’s just barely holding together.

Turn the Dough Out Onto a Work Surface

Lightly flour a clean work surface, such as a countertop or cutting board. Turn the sticky dough out onto the surface, being careful not to add too much flour. Adding too much flour at this stage can make the biscuits tough rather than light and fluffy. Use your hands to gently gather the dough into a loose ball.

Roll Out the Dough

With a lightly floured rolling pin, roll the dough into a thick rectangle about 1/2 to 3/4 inch thick. For flakier biscuits, fold the dough over itself three to four times before rolling it out to its final thickness. This technique creates multiple layers of butter and dough, which translates into tender, flaky layers when baked.

Cut Out the Biscuits

Use a 2-inch biscuit cutter, round cutter, or even a drinking glass to cut out your biscuits. Press straight down without twisting to ensure the edges of the biscuit rise evenly during baking. Place each biscuit onto a greased cast iron skillet, prepared baking sheet, or parchment paper, ensuring the sides of the biscuits are just touching. This helps the biscuits rise upward rather than spreading out.

Tip: Gather any remaining dough, gently reform it, and repeat the rolling and cutting process. Avoid overworking the dough to keep the biscuits tender.

Bake to Golden Perfection

Preheat your oven to 425°F (a hot oven is essential for the flakiest biscuits). Place the biscuits in the oven and bake for about 15 minutes, or until the tops are golden brown. Keep an eye on them during the last few minutes to avoid overbaking. For extra buttery goodness, brush the tops of the biscuits with melted butter as soon as they come out of the oven.

Serve and Enjoy

Allow the biscuits to cool slightly before serving. Pair them with strawberry jam, homemade preserves, or a generous pat of melted butter. These southern-style buttermilk biscuits also make the perfect side dish for any meal, from breakfast to dinner.

Tips for the Fluffiest, Flakiest Biscuits

• Cold Butter is Key: Cold or frozen butter ensures flaky layers.
• Don’t Overwork the Dough: Overmixing or overrolling can result in dense biscuits.
• Store Leftovers Properly: Keep biscuits in an airtight container or freezer bag to retain freshness.

Serving Suggestions

Southern-style biscuits are incredibly versatile. Pair them with strawberry jam, real buttermilk gravy, or your favorite comfort food sides. They also make excellent drop biscuits or cheese biscuits when you mix in shredded cheese before baking.

Conclusion

Southern-style biscuits are more than just a side dish – they’re a symbol of comfort and tradition, bringing warmth and joy to any meal. This simple recipe with its flaky layers and buttery flavor is perfect for family breakfasts, holiday gatherings, or even as an everyday treat. Whether you enjoy them with homemade preserves, a drizzle of honey, or just a pat of melted butter, these from-scratch buttermilk biscuits are sure to become a cherished staple in your kitchen. Once you try this recipe, you’ll never go back to store-bought biscuits again!

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