Southern Buttermilk Biscuits

Southern Buttermilk Biscuits – a classic Southern breakfast staple that is flaky, buttery and fluffy delicious biscuits made with few ingredients and minimal prep time. 

Course Side
Cuisine Southern
Servings 10 -12 biscuits
Calories 276 kcal
Author Immaculate Bites


  • 3 cups ( 390 grams) all-purpose flour ( I used white lily flour, see notes 3 )
  • 1 ½ tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 ½- 2 tablespoons sugar
  • 1 1/2 teaspoons Salt
  • 3/4 cup (1 1/2 sticks, 180 g,) butter chilled
  • 1 1/4 cup (300 mL) chilled buttermilk


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

  2. Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough , making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs,this might take about 5 minutes.

  3. Make a well in the center of the bowl and add buttermilk and stir with  until it forms a rough ball , do not over mix. Let it rest in the fridge for about 10 minutes.

  4. Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together . 

  5. Gently, gently pat dough about 1/2″ thick. 

    Then Fold the dough repeating the folding process about  6-8 times. This ensures flakiness.  After folding is complete gently press the dough down to a 1 inch thick, ready to be cut. 

  6. Use a 2-inch round cookie cutter, or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.

  7. Separate wedges and place on an un greased baking sheet. Brush with cream .

  8. Bake at 400° for 12-15 minutes or until lightly browned.

  9. Remove and serve warm.