There’s nothing better than a batch of these homemade Southern buttermilk biscuits! Perfect for any biscuit lover, they are soft, and super fluffy, with tender and flaky layers. Served with chicken sausage gravy, scrambled eggs, or crispy bacon you're in for a southern-style breakfast of champions!
1 ¼cupsbuttermilk*plus more for brushing on the biscuits
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Instructions
Preheat oven to 425 degrees Fahrenheit, then line a sheet pan with parchment paper. Set aside.
In a large bowl add the flour, baking powder, baking soda, salt, and cane sugar. Stir to combine then add the cubed butter. Work the butter into the flour with your hands or by using a pastry blender, until you have coarse crumbles.
Mix in the buttermilk with a fork, a little at a time, until the dough comes together. It should be damp not sticky or crumbly.
Turn the dough onto a lightly floured surface then fold the dough over itself a couple of times to create flaky layers. Next, use a rolling pin to roll out the biscuit dough into a rectangle ½ inch thick.
Cut the biscuits using a knife, a 3-inch biscuit cutter, or a wide-mouth mason jar. Don't twist the cutter because it can seal the edges and the biscuits may not rise as well.
Place biscuits on the prepared baking sheet, leaving 1 - 2 inches of space for them to rise. Press the remaining biscuit dough into a ball then roll it out to cut out the rest of the biscuits.
Brush the tops of the biscuits with buttermilk then bake for 15 - 20 minutes or until they are lightly golden brown.
Brush with melted butter then serve with a drizzle of honey. Enjoy!
Notes
Store leftover biscuits in the fridge in a plastic bag or airtight container for 3 - 4 days. Freezer leftover biscuits can be wrapped tightly in plastic wrap and kept fresh for several weeks. Reheat biscuits wrapped in parchment paper at 350 degrees Fahrenheit for 10 - 15 minutes or until warm and heated through.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.