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The Ultimate Fluffy Southern Buttermilk Biscuits: Achieve Tall, Tender Perfection Every Time

Close-up of three fluffy, square buttermilk biscuits stacked on a white plate, showing flaky layers.
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Learn the method for making tall, tender, and buttery Southern buttermilk biscuits from scratch. This recipe focuses on technique to give you fluffy results perfect for breakfast or dinner.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 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. This step is key for flaky layers.
  4. Pour in the cold buttermilk all at once. Use a fork to gently mix until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thickness. Repeat this folding and turning process one more time. This builds layers.
  7. Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter, as twisting seals the edges and prevents a high rise.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  9. Brush the tops lightly with the melted butter.
  10. Bake for 12 to 15 minutes, or until the buttermilk biscuits are golden brown on top and cooked through.
  11. Remove from the oven and brush the tops again with any remaining melted butter for extra flavor. Serve warm.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the best rise and fluffiness.
  • For the tallest biscuits, press the cutter straight down without twisting.
  • If you prefer a quick shortcut, you can substitute the flour, baking powder, salt, and baking soda with 2 cups of self-rising flour and omit the baking soda.
  • These biscuits are excellent served with sausage gravy or homemade jam.

Nutrition

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