Few things in the world of comfort food rival a warm, buttery Southern biscuit. Soft on the inside, golden on the outside, and irresistibly flaky—these biscuits are pure Southern perfection. Whether served with honey, gravy, or fried chicken, they’re the ultimate side dish that brings warmth to every meal.

People love this recipe because it’s simple, foolproof, and delivers bakery-quality biscuits every time. The secret? Cold ingredients, gentle hands, and just the right rise. Once you learn this method, you’ll never settle for store-bought again.

2. Ingredients

These biscuits come together with just a handful of humble, kitchen-staple ingredients. The key is technique, not complexity.

Ingredients

• 2 ½ cups all-purpose flour (plus more for dusting)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp granulated sugar (optional, for light sweetness)
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 cup cold buttermilk (plus extra for brushing)

Optional Add-Ons:

• ½ cup shredded cheddar cheese (for cheesy biscuits)
• 2 tbsp chopped chives or parsley
• A pinch of garlic powder for savory flavor

Key Ingredients

• Cold butter: The secret to flaky layers—melts during baking and creates steam pockets.
• Buttermilk: Adds tang and keeps the dough tender.
• Baking powder + soda: Give biscuits their signature lift and fluff.
• All-purpose flour: A perfect balance of softness and structure.

Optional Add-Ons / Variations

• Use self-rising flour and omit baking powder + salt for a shortcut.
• Add herbs or cheese for flavor variations.
• Swap half the butter for shortening for a classic old-fashioned texture.
• Brush with honey butter or garlic butter before serving for an irresistible finish.

3. Step-by-Step Instructions

This recipe follows the traditional Southern technique: mix dry, cut in butter, add buttermilk, shape, and bake.

Preparation Steps

1. Preheat oven to 450°F (230°C).
2. Line a baking sheet with parchment paper.
3. Keep butter and buttermilk cold until ready to use (you can even freeze butter briefly).

Cooking Steps

1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. Cut in Butter: Add cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until pea-sized crumbs form. Don’t overmix—visible butter chunks are good!
3. Add Buttermilk: Pour in cold buttermilk and stir gently until dough just comes together. It should be slightly sticky and shaggy.
4. Turn Out & Fold: Transfer dough to a lightly floured surface. Gently pat into a rectangle (about ¾ inch thick). Fold it over onto itself 3–4 times to create flaky layers.
5. Shape & Cut: Pat the dough into a 1-inch-thick round. Use a round biscuit cutter (2–2.5 inches) to cut straight down—don’t twist! Gather scraps gently and repeat.
6. Arrange on Pan: Place biscuits close together for soft sides or spaced apart for crispy edges.
7. Brush & Bake: Brush tops with a little buttermilk, then bake for 12–15 minutes, until tall and golden brown.
8. Serve Warm: Brush with melted butter and serve immediately.

Serving Suggestions

• Serve warm with butter, honey, or jam.
• Pair with sausage gravy for a hearty Southern breakfast.
• Use as a base for chicken biscuits or strawberry shortcake.
• Add a drizzle of maple syrup for sweet brunch flair.
• Enjoy with fried chicken or barbecue as a classic Southern side.

4. Tips, Substitutions & Notes

Pro Tips for Better Results

• Keep everything cold—cold butter = flaky biscuits.
• Don’t overwork the dough—it should stay soft and slightly lumpy.
• Fold the dough instead of kneading to create layers.
• Use a sharp cutter and press straight down—twisting seals the edges and prevents rising.
• Bake on a preheated baking sheet for extra lift and golden bottoms.

Common Mistakes to Avoid

• Using warm butter—it melts too early and ruins the layers.
• Overmixing—makes biscuits tough.
• Adding too much flour—leads to dense texture.
• Skipping the buttermilk—it’s essential for flavor and fluff.

Ingredient Substitutions

• Buttermilk → 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5 minutes).
• Butter → half butter, half shortening for a more tender, old-fashioned crumb.
• All-purpose flour → self-rising flour (skip baking powder and salt).
• Sugar → omit for savory biscuits.

Texture, Flavor & Health Variations

• Add shredded cheese or herbs for flavor.
• Use whole wheat flour for a heartier biscuit.
• Brush with garlic butter for dinner rolls.
• Turn into drop biscuits by skipping the shaping and spooning onto the pan.

5. Storage & Reheating

Refrigeration

Store cooled biscuits in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.

Freezing

Freeze unbaked biscuits on a tray, then store in a zip bag for up to 2 months.
Bake from frozen at 450°F (230°C) for 15–17 minutes.

Reheating

• Oven: 350°F (175°C) for 5–7 minutes.
• Microwave: 15–20 seconds for a quick warm-up.
• Brush with melted butter before serving for that fresh-baked taste.

6. Nutrition (Optional)

Approximate per biscuit (makes 10–12):

• Calories: 200–230
• Carbs: 25g
• Fat: 10–12g
• Protein: 4–5g

Soft, buttery comfort—simple and satisfying.

7. Conclusion

Now you know how to make the best fluffy Southern biscuits—golden, flaky, and impossibly soft inside. With this foolproof method, you’ll get bakery-level biscuits right from your own oven every time. Whether you’re serving them at breakfast, brunch, or Sunday supper, these biscuits bring pure Southern charm and comfort to any table.