Best Southern Buttermilk Biscuits from Scratch – Fluffy, Buttery & Easy!

There’s just something magical about the aroma of fresh, golden Southern buttermilk biscuits from scratch wafting through the kitchen. It’s warm, it’s comforting, and honestly—it just feels like home. Whether you’re serving them with sausage gravy, fried chicken, or a pat of butter and drizzle of honey, biscuits are a Southern staple that never goes out of style.

Southern Buttermilk Biscuits From Scratch 

And today, I’m going to show you exactly how to make the best Southern buttermilk biscuits from scratch—fluffy on the inside, crispy on the outside, and packed with buttery goodness.

Let’s roll up our sleeves and get baking!

You'll Discover

Why You'll Love These Southern Buttermilk Biscuits From Scratch

If you're craving old-fashioned flavor with modern simplicity, these biscuits are for you. Here's why they’ll win your heart (and tastebuds):

a) Only 6 simple ingredients—all pantry staples!

b) No mixer required—just your hands and a little love.

c) Perfectly flaky layers with a tender crumb.

d) Bakes in under 15 minutes!

e) 100% made from scratch—no shortcuts, no biscuit mixes.

Trust me, once you try this recipe, there’s no going back to store-bought.

The Secret To Perfect Southern Buttermilk Biscuits

Here’s the truth: good biscuits are all about the technique. You don’t need fancy ingredients—you need cold butter, a light touch, and a hot oven. Want that tall rise and flaky texture? Don’t twist your cutter. Want the perfect bite? Use real buttermilk.

Keep your ingredients cold, your cuts clean, and your oven hot. That’s the Southern way!

Ingredients For Southern Buttermilk Biscuits From Scratch

Here’s what you’ll need:

2 cups all-purpose flour (plus extra for dusting)

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

6 tablespoons unsalted butter, cold and cubed

¾ cup cold buttermilk (shake it before measuring!)

Pro Tip: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes.

Step-by-Step Recipe: How To Make Southern Buttermilk Biscuits From Scratch

Step 1: Preheat Your Oven

Set your oven to 450°F (232°C). A hot oven is key to creating that golden crust.

Step 2: Mix Dry Ingredients

Mixing Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cut In The Butter

Cutting In The Butter

Add cold, cubed butter to your flour mixture. Use a pastry cutter or your fingers to break it down until it resembles coarse crumbs. Don’t overmix—small pea-sized chunks of butter are perfect.

Step 4: Add Buttermilk

Adding Buttermilk

Pour in the cold buttermilk and gently mix with a fork until the dough just comes together. It’ll be shaggy—don’t overwork it.

Step 5: Fold The Dough

Folding The Dough

Turn the dough onto a lightly floured surface. Pat it into a rectangle, then fold it like a letter (top third down, bottom third up). Repeat this folding twice more. This gives your biscuits those beautiful, flaky layers.

Step 6: Cut The Biscuits

Cutting The Biscuits

Pat dough to about ¾-inch thick. Use a round biscuit cutter (or glass) to cut out biscuits. Don’t twist—just press straight down for the best rise.

Step 7: Bake

Southern Buttermilk Biscuits From Scratch 

Place biscuits close together on a baking sheet (they help each other rise!). Bake for 12–15 minutes, or until golden brown. Brush with melted butter straight from the oven.

What To Serve With Southern Buttermilk Biscuits

These biscuits are ridiculously versatile. Here are some delicious pairings:

1) Classic: Sausage gravy, fried chicken, or scrambled eggs

2) Sweet: Honey butter, jam, or cinnamon sugar

3) Savory: Country ham, cheddar cheese, or a slice of crispy bacon

Whether it’s a lazy Sunday brunch or a weeknight comfort dinner, these Southern buttermilk biscuits from scratch will be your new go-to.

Nutrition Facts

Serves: 4

Calories Per Serving: 265

% Daily Value	Nutrient	Amount
17%	Total Fat	13g
21%	Saturated Fat	6.5g
18%	Cholesterol	54mg
20%	Sodium	460mg
13%	Total Carbohydrate	34g
5%	Dietary Fiber	1.3g
2%	Sugars	2g
9%	Protein	4.5g
10%	Vitamin A	95µg
1%	Vitamin C	0.6mg
10%	Iron	1.8mg
5%	Potassium	215mg
12%	Calcium	130mg

Tips To Make Your Biscuits The Best Ever

1) Keep it cold. Cold butter = flaky layers. Always chill your dough if it starts to get warm.

2) Don’t overmix. The less you touch the dough, the softer your biscuits will be.

3) Use a sharp cutter. A clean edge helps the biscuits rise tall.

4) Let 'em touch. Placing biscuits close together on the baking tray gives them that signature soft edge.

Final Thoughts: Your New Biscuit Tradition Starts Here

There’s something timeless and satisfying about baking Southern buttermilk biscuits from scratch. It’s not just about food—it’s about connection, tradition, and love. Once you make these biscuits, you’ll never want to go back.

So go ahead, pour yourself a cup of sweet tea, preheat that oven, and treat yourself to the flakiest, fluffiest homemade biscuits you’ve ever had.

You’ve got this, biscuit boss.

FAQs About Southern Buttermilk Biscuits From Scratch

Q1. What makes Southern buttermilk biscuits from scratch so fluffy?

A: The key is using cold butter and cold buttermilk, along with gentle mixing and folding techniques. This creates steam and layers, making the biscuits fluffy and tall.

Q2. Can I make Southern buttermilk biscuits without buttermilk?

A: Yes! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Q3. Why shouldn't I twist the biscuit cutter?

A: Twisting the cutter seals the edges of the dough, which prevents the biscuits from rising properly. Press straight down for the best lift.

Q4. Can I freeze Southern buttermilk biscuit dough?

A: Absolutely! Cut out the biscuits, freeze them on a baking tray, then store in a freezer bag. Bake straight from frozen—just add a couple extra minutes to the bake time.

Q5. What’s the best flour to use for homemade biscuits?

A: All-purpose flour works perfectly for this recipe. For extra tenderness, you can try using a soft wheat flour like White Lily if available.

Q6. How do I store leftover buttermilk biscuits?

A: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat in the oven or toaster for the best texture.

Q7. Why is folding the dough important in biscuit making?

A: Folding creates layers in the dough, which results in those classic flaky biscuits. Think of it like a shortcut to puff pastry!

Q8. Can I add cheese or herbs to this biscuit recipe?

A: Definitely! Sharp cheddar, chopped chives, or even garlic powder can be added to the dry ingredients for a tasty twist.

Q9. Should I use salted or unsalted butter?

A: Unsalted butter is preferred so you can control the salt level in the recipe, but if using salted butter, reduce the added salt slightly.

Q10. Can I use plant-based milk to make these biscuits vegan?

A: Yes, but you'll also need to use a vegan butter substitute. Keep in mind the flavor and texture may change slightly, but it's doable!