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Foolproof Fluffy Southern Buttermilk Biscuits

A close-up of three tall, fluffy buttermilk biscuits stacked on a white plate, showing golden tops.
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Follow this straightforward method to make ultra-flaky, tall, and tender Southern buttermilk biscuits. This recipe delivers buttery perfection every time, making it the best biscuit recipe for your breakfast or dinner table.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or a cast iron skillet.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add the cold butter pieces 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. Keeping the butter cold is key for 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.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough 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. This folding process creates the flaky layers.
  7. Use a 2-inch biscuit cutter to cut straight down through the dough to create rounds. Do not twist the cutter, as twisting seals the edges and prevents the biscuits from rising tall.
  8. Place the biscuit rounds close together on your prepared baking sheet or skillet for softer sides, or further apart for crispier sides.
  9. Bake for 12 to 15 minutes, or until the biscuits are golden brown on top.
  10. Brush the tops with melted butter immediately after removing them from the oven for extra buttery flavor.

Notes

  • For the tallest biscuits, use a very cold buttermilk and ensure your butter is straight from the refrigerator.
  • Do not twist the biscuit cutter when cutting shapes; press straight down to maintain the layers you created during folding.
  • If you want a quick breakfast idea, these biscuits are perfect served with sausage gravy.

Nutrition

Find it online: https://dishicious.com/buttermilk-biscuits-foolproof-fluffy-recipe/