Southern-Style Buttermilk Biscuits
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Bring a touch of Southern warmth to your table with a basket of rich and flaky buttermilk biscuits—these feature a secret ingredient that makes them next-level tender.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Southern buttermilk biscuit recipes typically call for White Lily flour, a low-protein brand primarily available in the southern states that makes for ultra-tender, melt-in-your-mouth biscuits. I can’t find White Lily flour easily where I live, so I use a blend of all-purpose flour and cornstarch to get a similar effect. These buttermilk biscuits are rich, buttery, and flaky with a toasty golden crust. Plus, they’re easy to make. You can throw the dough together in 15 minutes and end enjoy the biscuits with your dinner less than fifteen minutes later.
These are traditional roll and cut biscuits. However, instead of using a biscuit cutter, I cut my biscuits into squares—it’s easier as you don’t have to deal with any scraps, plus, who says biscuits have to be round?! For an even simpler drop-and-bake method, see my recipe for drop biscuits.
Table of Contents
“These are amazing. Came together quickly for breakfast. My husband took a bite and gave me a high five. They’ll be a staple around here.”
What You’ll Need To Make Buttermilk Biscuits
- All-purpose flour: Provides the structure for the biscuits by forming gluten when mixed with liquid. Use the spoon-and-level method to measure to ensure accuracy.
- Cornstarch: Softens the dough’s proteins to produce a more tender biscuit.
- Baking powder and baking soda: Leavening agents that work together to create rise and fluffiness in the biscuits. Baking soda also reacts with the acid in buttermilk, aiding in leavening and improving color.
- Sugar: Adds a slight sweetness to balance the flavors and aids in browning.
- Cold butter: Provides fat which, when cut into the dry ingredients, creates flaky layers as it melts during baking. The cold temperature is crucial for achieving the desired flakiness.
- Buttermilk: Adds acidity that reacts with the baking soda for leavening, contributes to the biscuits’ tender crumb, and imparts a slight tanginess. If you don’t want to buy a whole carton, see my instructions for how to make buttermilk using milk and lemon juice or vinegar.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the flour, cornstarch, baking powder, baking soda, sugar, and salt in a food processor.
Pulse briefly to combine.
Add the cold chunks of butter.
Pulse until the mixture resembles coarse sand with a few pea-size clumps of butter intact.
Transfer the mixture to a bowl.
Add the buttermilk.
Stir until the mixture comes together into a shaggy mass.
Turn the dough out onto a lightly floured work surface and bring together into a loose ball.
Gently pat the dough into a rectangle about 3/4 inch thick.
Cut the dough in thirds.
Stack the pieces on top of one another.
Pat out into a rectangle about 3/4 inch thick again. You can see in the photo below how this process creates layers in the dough, which makes for deliciously flaky biscuits.
Cut the dough into thirds again.
Stack the pieces up again.
Finally, pat the dough into a rectangle with a final thickness of about 3/4 inch.
Cut the dough into 12 small squares (these biscuits are on the smaller side).
Transfer the squares to a parchment-lined baking sheet.
Bake for 13 to 15 minutes, until golden. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly stale biscuits).
Frequently Asked Questions
Yes, before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there’s no need to thaw but they may require a few extra minutes in the oven.
To freeze leftover biscuits, first let them cool completely at room temperature. Then, wrap each biscuit tightly in plastic wrap and place them in a freezer-safe bag or container, removing as much air as possible before sealing. The biscuits can be stored in the freezer for up to three months. When ready to eat, reheat the biscuits directly from frozen in a preheated oven at 350°F until heated through.
Buttermilk is necessary for its acidity, which reacts with the baking soda to create a light and fluffy texture. However, if you don’t have buttermilk or don’t want to purchase a whole carton, you can make a substitute by adding 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup and then adding regular milk to the 3/4-cup line. Let the mixture sit for 5 to 10 minutes and it will be ready to use.
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Southern-Style Buttermilk Biscuits
Bring a touch of Southern warmth to your table with a basket of rich and flaky buttermilk biscuits—these feature a secret ingredient that makes them next-level tender.
Ingredients
- 2 cups all purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- 1¼ teaspoons salt
- 10 tablespoons cold unsalted butter, cut into ½-inch chunks
- ¾ cup buttermilk, plus a bit more if necessary (see note)
Instructions
- Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
- Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
- Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
- Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
- Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
- Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
- Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
- Note: If you’d like to make your own buttermilk, see my instructions for how to make buttermilk.
- Freezer-Friendly Instructions: Before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there's no need to thaw but they may require a few extra minutes in the oven.
Nutrition Information
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- Serving size: 1 biscuit
- Calories: 179
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 20g
- Sugar: 2g
- Fiber: 1g
- Protein: 3g
- Sodium: 148mg
- Cholesterol: 26mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Amazing! I have made these twice and will continue to make more. The second time I make them with your beef stew which was also wonderful.
I make these biscuits all the time. I use whole grain flours, like Einkorn or other flours I get from Bluebird Grains, I add a bit more buttermilk as the whole grain flours need more moisture, but they come out amazing. My kids love them, right out of the oven with some maple syrup, or butter or an egg and cheese…
Hi Jenn,
Congratulations on the new cookbook and a HUGE thank you for all of your delicious family friendly recipes! (Whenever I being a new recipe to the table, our youngest son asks, “Is this Jenn’s recipe?” You’re virtually family!
We love these biscuits and I make them all the time. Can I substitute heavy cream for the buttermilk? Thank you!
Hi Kathleen, thanks for your nice words about the recipes – I am so flattered that your son asks if they are “Jenn recipes” when you bring things to the table! Unfortunately, heavy cream won’t work for these biscuits – sorry!
Can the dough be prepared a day in advance and stored in the refrigerator until ready to bake?
Nevermind – I just found the answer (duh, should have checked first)! Thank you!
can you freeze the biscuits before they are baked? do you bake them when they are frozen? what temperature? thanks.
Yes, they can be frozen, unbaked, for up to 3 months. They can be baked without thawing; the oven temperature can remain the same. They may just take a few extra minutes in the oven. Enjoy!
This was my first time having biscuits. The light, moist fluffiness, the flakiness… Very interesting, will be making this again!
I made these a few days ago for a family party I was hosting. I got barbecue from our favorite place, which does everything well except for the tasteless rolls! I used my usual cheater method: I brought the butter to room temperature, cut it into the dry ingredients with a pastry cutter (very easily done when the butter is soft), then chilled it until the butter was cold (overnight, actually, although an hour or two would have done the job), then stirred in the buttermilk (well, milk soured with lemon juice) and proceeded with making them. They were unusually delicious, and will be my go-to biscuit recipe henceforth. My sister, who is a bit of a foodie, said, “If a restaurant served these, they would be known for their biscuits.” I am making them again today because my husband and I are sad that the first batch is gone.
Delicious! Light and flaky with a yummy crisp shell. My new go to biscuit recipe. Thank you.
Hello
Is there any chance that these biscuits can be made ahead and frozen until service day??
Many thanks
Kim
Sure! (I would freeze them unbaked.) Hope you enjoy!
Can I make the dough the night before and bake in the morning?
Sure – hope you enjoy!
I have been testing recipes for biscuits for quite a while, and this is by far the best recipe. Followed the recipe exactly, used a pastry cutter rather than food processor. Thank you. It’s a keeper!
A teaspoon of cider vinegar adds flakiness as well.
I made your biscuits today. I have celiac so following GF rule of them I added one beaten egg. I did not use a food processor, do not have one. But mixed well all dry ingredients whisked before adding butter. They came out beautifully. They reminded me of the real thing. Nice rise, layers of goodness and so light. Thank you. Jane E. 🇨🇦
These were incredible. My southern husband gave them a five plus rating. And this was my first time trying to make biscuits. Also you can find the flour on Amazon.
Dalia, did you omit the cornstarch when using the white Lily? I wanted to try the white lily. Thank you.
Oh my, these are so good! The best biscuits I’ve ever had and the recipe is easy. My layers tilted to one side, when baking, but this was my first attempt. I will try to get them more uniform next time, because this will be my go-to recipe for sure! It’s so nice when something comes out so well!
Made these today but omitted the sugar and reduced the salt a bit and they were a huge hit. My mom is dairy free so also made a half batch substituting almond milk with a bit of lemon juice for the buttermilk and instead of butter I used earth balance. She loved them. I’ve tried many of your recipes over the years and everything always turns out great. This has been my go-to recipe site for quite a while and my family and friends are now fans too. Thank you!
I made these wonderful buttermilk biscuits this morning for breakfast, really enjoyed them, then noticed that I’d forgotten to add the tablespoon of sugar the recipe called for. Honestly, I don’t think the sugar was needed. I compared them to other buttermilk biscuit recipes I’ve made, and have to say that these blew the others out of the water! Using the food processor made the preparation so much easier, and the stacking method produced a lovely flaky texture. My husband and I had to force ourselves to not eat the entire batch!
Made these biscuits today and they turned out great! The instructions on what the dough was supposed to look like combined was unclear so I was not sure if I mixed too much or if I needed to add more flour or buttermilk with the consistency that I had. I would add less salt and bake for less time as at 13 minutes the biscuits were too brown. I would probably make and check at the 10-minute mark.
I swear after all my many many years spent in a kitchen, this site is the only one I ever leave a comment on. I’ll be honest, my biscuits were really wet when I put them in the oven and I was afraid this was gonna be the first negative experience I would have on this site..but nope..best biscuits I have ever made and I’m the biscuit king in the family. I’m still not sure if I made a mistake somewhere but regardless these came out delicious..main problem was there was not enough. Some things I did that helped was freezing the butter for a bit before it went into the flower..the colder the better..secondly I used a cheese grater for the butter which helps
spread it evenly theougj…and I didn’t buy buttermilk because I always waste it..just add a tablespoon of lemon juice to regular milk and let it sit for 5 minutes..definitely gonna go through my recipe binder and throw my old biscuit recipe in the trash..thanks again
P.s. I’ve been having trouble with this site while using mobile..when I’m in the middle of a recipe an add pops up that doesn’t move even if I scroll..I’ve now learned to turn my phone sideways to get rid of it..it just did it again while typing this comment to remind me to mention it..
So glad you enjoyed the biscuits and found a “new” recipe! 🙂 And thanks for your feedback about the ad blocking content — I’m sorry — that definitely shouldn’t be happening! I’m going to mention it to my ad network.
I made these biscuits for a Sabbath breakfast. They were perfectly flaky and instantly became the go to for when we’re craving a biscuit. My butter fiend husband didn’t even add butter when he broke it open…which says a lot! We just add a bit of jam or curd and it’s perfect.
Gave this recipe to my college son and he is able to impress his friends with them. They think he is such a good cook….Yep, that happens when you follow a great recipe developer!!!Thanks for making your recipes fail-proof! Always taste great!!
I made these biscuits on Sunday morning and made them with yummy Irish butter. I used salted as I had no unsalted butter. They turned out well but I still think I over mixed them. They did not turn out golden like the picture but still tasted good.
Great recipe that is easy to make.
This is a wonderful recipe! It is quick, easy and delicious. The note about adding extra buttermilk if needed was very helpful! My entire family loved these biscuits and we will be making them again! I can’t to try more recipes from this site!
I was reading an article on southern biscuits and it mentioned White Lily flour which is only available in the south and too expensive to order on Amazon. I love biscuits so I thought I’d try your recipe. It was a success!!! They came out light, airy, fluffy and melt in your mouth. I believe the addition of the corn starch and layering the dough made all the difference. I also used a round biscuit cutter which I did NOT twist when cutting the dough. (I heard that twisting the biscuit cutter when cutting your dough hinders the height of your biscuits). These biscuits were heaven, love them!
These biscuits are my go to biscuits. I tried this recipe for the first time over thanksgiving. I made them for my family. My mother said I am now the new biscuit maker of the family. I did not follow the directions exactly. My mother does not have a good processor so I cut the butter in the old fashioned way…with a pastry blender. The biscuits came out flakey and and amazing!! If you need an amazing biscuit recipe this is the one!!!
These are so fantastic it is my goto recipe. They’re flaky, delicious and the best part – fast. I rarely made biscuits because they never came out perfect but these are so easy and obviously foolproof if I can make them turn out great.
I’ve made these biscuits several times and I love how quick and easy they are to make. Not to mention delicious! My family tore through these in no time. Winner every time!
I’ve made these biscuits several times and I love how quick and easy they are to make. Not to mention delicious! My family tore through these in no time. Winner every time!
I love this recipe, it has the right amount of butter and folding the dough over to make layers—so good.
I had another biscuit recipe I used for 10 years—this one replaced it.
I also love cutting the biscuits instead of stamping them out and having leftover dough that becomes rubbery when reshaped. I have also just baked the leftover scraps as they are as scraps—just not my favorite way to use up dough.
Great recipe.
These are REALLY good – the process of cutting and layering makes them so flaky!
Easy to follow. Make this childhood favorite. Great as a snack. Thank you!
These biscuits are delicious!!! The recipe is simple, quick and fool-proof. Thanks for great recipes!
These are really delicious. The cornstarch addition was very interesting… and the biscuits came out really flaky and light. Like a couple other reviewers, I don’t bother to buy buttermilk, just add lemon or vinegar to milk, because everything else is on hand in the kitchen. I think I’ll stick with this recipe for my biscuits. Thanks again Jen!
absolutely delish! perfectly flaky, soft, and they work gluten free too! ideal for thanksgiving or a potluck.
I always make these with your beef stew recipe – so easy and good! I love that it’s something I can throw together at the last minute with no planning and I always have the ingredients on hand (except buttermilk – I usually just do the DIY buttermilk with a spash of vinegar or lemon).
Yummy yummy I’m getting my kids to help this weekend and will make some . I like the bite size too . The ingredients are diet friendly . Can’t wait to give it a try . Thank you for sharing
The cut and stack method is brilliant at creating flaky biscuits. Once baked I brushed them with a mixture of melted butter and honey for that little extra touch. ❤️ your recipes and website.
Excellent recipe. Foolproof and my go to for biscuits.
Yummy yummy I’m getting my kids to help this weekend and will make some . I like the bite size too . The ingredients are diet friendly . Can’t wait to give it a try . Thank you for sharing
Best recipe. Very tasty and easy to make. The whole family loves it.
Been needing a go-to biscuit recipe! Can’t wait to make these again.
Just like Mama used to make when I was a kid. Delicious!
These were amazing, everyone loved them. Great with soup or with jam! Recipe was clear and simple to do!
These biscuits receive 5 stars for taste and texture. My husband ate them for days and they even froze well (I had to hide some the hubby was eating so many!!!)
I have been working my way through a lot of biscuit recipes trying to find my favorite. This is definitely at the top of my list! Once you get used to the idea that the dough is very “shaggy” you will see the reward in how fluffy these come out. I like biscuits with defined layers and these certainly have them.
I will never buy premade biscuits again! These are delicious and easy even for a non baker!
My Family loves these biscuits! I love that Jenn makes them in the food processor, so easy! I recommend doubling the recipe, they are that delicious! We like to eat them with butter and jam or butter and honey.
I have never made fresh biscuits before. I’m super intimidated by flour and baking things. However, I was craving Biscuits after buying a quart of buttermilk that week for another recipe and wanted to use the leftovers.
These were beyond easy and delicious! I’m my breakfast arsenal now. Thanks so much for de-mystifying this classic for me.
I have never made fresh biscuits before. I’m super intimidated by flour and baking things. However, I was craving Biscuits after buying a quart of buttermilk that week for another recipe and wanted to use the leftovers.
These were beyond easy and delicious! I’m my breakfast arsenal now. Thanks so much for de-mystifying this classic for me.
These biscuits are great. I’ve made them twice – the first with less salt and the second with the specified amount of salt which was too salty for my taste. Will definitely make again with less salt.
I have made many biscuit recipes over the years but these stand out as some of the best. A little more work with having to cut and stack them but totally worth it! They also taste great a day old if you microwave them very briefly.