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Ultra Fluffy Southern Buttermilk Biscuits: The Perfect Melt-in-Your-Mouth Recipe

Three golden brown, fluffy buttermilk biscuits stacked on a white plate, glistening with a honey glaze.
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Make tender, flaky buttermilk biscuits that are golden brown and buttery. This classic Southern recipe delivers soft centers and crispy edges, perfect for breakfast or as a dinner side.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 2 tablespoons melted butter, for brushing

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, baking soda, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step creates flaky layers.
  4. Pour in the cold buttermilk all at once. Use a fork to mix until the dough just comes together. Do not overmix; the dough will look shaggy.
  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 for extra layers.
  7. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to keep the layers intact for a high rise. Gather and gently re-roll scraps once if needed.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or space them slightly apart for crispier edges.
  9. Brush the tops lightly with the melted butter.
  10. Bake for 12 to 15 minutes, or until the biscuits are tall, golden brown on top, and cooked through.
  11. Brush the tops again with a little more melted butter immediately after removing them from the oven. Serve warm.

Notes

  • For the best rise, make sure your butter and buttermilk are very cold before mixing.
  • Do not twist the biscuit cutter; press straight down to seal the edges and encourage upward rising.
  • If you want a quick 3-ingredient buttermilk biscuit variation, substitute the baking powder, baking soda, and salt with 1 1/2 cups self-rising flour, and use 1 cup buttermilk mixed with 1/2 cup melted butter (instead of cold butter pieces). Mix until just combined and proceed with cutting.

Nutrition

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