This classic Southern delight yields incredibly flaky, tender biscuits full of buttery richness. Crafted with a careful blend of flour, sugar, leavening, cold butter, and buttermilk, these biscuits offer a melt-in-your-mouth texture and satisfy any palate. Enjoy a nostalgic taste that brings warmth and comfort to every bite.

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I love my Grandma Barb’s Southern Buttermilk Biscuits! This recipe has been passed down and it always reminds me of simple, nutritious Southern cooking.

I mix 2 cups all-purpose flour with 1 tablespoon sugar and 1 tablespoon baking powder, along with 1/2 teaspoon baking soda and salt to keep everything balanced. Then, I cut 6 tablespoons cold unsalted butter into small cubes before folding them into the dry mix.

Adding 3/4 cup cold buttermilk slowly helps create a light, tender texture. The blend of ingredients provide energy from carbs and fats from the butter which is perfect for a quick breakfast that fills you up without feeling overly heavy.

While these biscuits are a bit indulgent, they still maintain a nice balance of nutrients and are ideal as a part of a balanced meal. I always enjoy making these homemade biscuits because they feel like a little taste of tradition every time I bite into one.

Why I Like this Recipe

I love my Grandma Barb’s Southern Buttermilk Biscuits because they remind me so much of my childhood. First off, the biscuits get really fluffy and layered when I fold the dough just right, and that texture is super satisfying. I also like that the recipe is pretty simple so I don’t get frustrated in the kitchen – it’s like a little challenge that always ends with a tasty treat. Another thing is the delicious combo of cold butter and tangy buttermilk that gives them a unique, comfort-food flavor that makes me feel all warm inside. Finally, every time I bake these biscuits, they fill my whole house with an amazing smell which makes even an ordinary day feel special.

I love my Grandma Barb’s Southern Buttermilk Biscuits! They might not be perfect every time, but that’s what makes them feel real and memorable, like a piece of my family history. #biscuits #biscuitrecipes #buttermilkbiscuits

Ingredients

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All-purpose flour is mainly carbs that help structure biscuits but offers little fiber overall.
Sugar infuses mild sweetness and encourages browning, though overall it contributes mostly empty calories.
Baking powder releases bubbles that lift biscuits, creating a light, airy texture pleasing many.
Baking soda tenderizes dough by activating leavening chemicals, boosting browning and enriching subtle flavor.
Salt enhances flavor balance, drawing out natural tastes and harmonizing the biscuit blend overall.
Cold unsalted butter offers rich taste and helps form flaky, tender layers within each biscuit.
Cold buttermilk contributes tang and moisture, reacting with leavening to yield soft, airy biscuits.

Ingredient Quantities

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

3/4 cup cold buttermilk

How to Make this

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1. Preheat your oven to 450°F and line a baking sheet with parchment paper so the biscuits don’t stick.

2. In a large bowl, mix together 2 cups of all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. Add 6 tablespoons of cold unsalted butter cut into small cubes and use a pastry cutter or your fingers to mix it into the flour until it looks crumbly.

4. Pour in 3/4 cup of cold buttermilk and stir gently until the ingredients are just combined, dont overmix or you’ll get tough biscuits.

5. Turn the dough out onto a lightly floured surface and pat it into a roughly 1-inch-thick rectangle.

6. Fold the dough over on itself a couple of times to help create layers that make the biscuits extra fluffy.

7. Use a floured biscuit cutter or the rim of a glass to cut out rounds from the dough, and try to keep as many of the dough layers intact as possible.

8. Place the biscuits on the prepared baking sheet, making sure the sides are touching so they help each other rise.

9. Bake for 12-15 minutes or until the tops are just turning golden brown, keeping an eye to avoid overbaking.

10. Remove from the oven and let the biscuits cool for a few minutes before serving warm with your favorite spread or gravy. Enjoy your Grandma Barb’s Southern Buttermilk Biscuits!

Equipment Needed

1. Preheated oven set to 450°F
2. A baking sheet and parchment paper
3. A large mixing bowl
4. Measuring cups and spoons
5. A knife for cutting cold butter into cubes
6. A pastry cutter (or you can use your fingers)
7. A lightly floured work surface
8. A biscuit cutter or a rim of a glass
9. A spatula for transferring the biscuits if needed

FAQ

Is it really necessary to use cold butter and buttermilk?

Yep, using cold ingredients actually helps keep the layers flaky so the biscuits turn out light and crisp.

Can I substitute buttermilk with regular milk?

You can, but make sure to add a little lemon juice or vinegar to mimic the tanginess of buttermilk.

How do I get the perfect flaky texture in these biscuits?

Dont overmix the dough and be sure to cut the butter in well without overworking it, thats the trick.

Can I freeze these biscuits if I have leftovers?

Absolutely, you can freeze them in an airtight container and then reheat in the oven when you need em again.

What is the best way to serve these biscuits?

They go great with butter and honey or even a good gravy, perfect as a side or a snack anytime.

Grandma Barb’s Southern Buttermilk Biscuits Recipe Substitutions and Variations

If you dont have all-purpose flour, you can use self-rising flour instead. Just remember to omit the extra baking powder and salt since its already in there.
If you run out of unsalted butter, try using margarine or even shortening. It might change the flavor a bit but still works great in a pinch.
For cold buttermilk, mix regular milk with a half tablespoon of lemon juice or vinegar and let it sit for about five minutes so it thickens up a little.
If you dont have baking powder, mix a quarter teaspoon of baking soda with half a teaspoon of cream of tartar. Its not perfect but gets the job done.
Worried about sugar? You can substitute it with a little honey or maple syrup but cut down the liquid slightly to keep the dough consistency.

Pro Tips

1. Make sure your butter and buttermilk are super cold before you start. If they’re not, you might get a clumpy, sticky dough that won’t give you those delightfully flaky layers.
2. When you’re mixing the dough, be really gentle. Overmixing will develop too much gluten and your biscuits will turn out tough, so mix until the ingredients just come together.
3. Don’t be afraid to fold the dough a couple of times. It may seem like extra work but doing it properly creates more layers and helps the biscuits rise really well.
4. When cutting out the biscuits, try to press the cutter down straight and keep the edges intact. Even if they don’t all come out perfect, a few imperfections can make your biscuits extra homemade and charming.