Southern Buttermilk Made from Scratch Biscuits
The Made From Scratch Southern Buttermilk Biscuits is a recipe that gives you easy, homemade biscuits that are soft, flaky and made completely from scratch. Bonus is that they can be on your table in about 15 minutes!
Do you love all things breakfast?
Me too! Especially buttermilk biscuits and gravy OR a biscuit and honey with a cup of tea! Oh YES!!!
During the winter months you will almost always find me whipping up a batch of these easy homemade buttermilk biscuits on the weekends. It’s my favorite biscuit recipe and since it’s so easy, we make them all the time.
There is nothing quite like a warm, buttery, flaky biscuit straight from the oven that you can slather with butter and honey, make into a biscuit breakfast sandwich (which is WAY better that Mc Donald’s just sayin’), or drowning in Southern Country Sausage Gravy. Now don’t get me wrong I still, at times, buy the tubes of Grands Biscuits (and I’m sure this will not change because lets be serious, sometimes life gets in the way and I have WAY more important things to do) but with a buttermilk biscuit recipe this easy, it’s just as easy to make biscuits from scratch.
When it comes to the ingredients, I’m pretty sure you have most, if not all, of it on hand in your pantry. The one ingredient you may see in this list that could be a little unfamiliar is the cream of tartar. I love it in biscuits but if you don’t have it on hand, please, don’t let that stop you from making this biscuit recipe. Go ahead and omit it from the recipe.
Tips for Making Biscuits:
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.
- I use two methods to incorporate the butter into the flour mixture-
- Both work great so use the method you prefer. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
- One is to cut the butter into small pieces, refrigerate or freeze until ready to use, and then use a pastry cutter to cut the butter into the mixture when ready.
- The second is grating frozen butter with a box grater and then stirring it into the flour mixture.
- To keep the butter from melting at all, use a cold egg and cold milk as well.
- The dough is going to be sticky so you want to generously flour the surface before turning your dough out onto it. I also sprinkle some flour on top before working with the dough.
- You can either use your hands to pat the dough out, or, if you prefer, use a rolling pin to very gently roll the dough out. I always just use my hands because at this point, they’re already a mess. If the dough is sticky, just sprinkle on additional flour, about a tablespoon at a time.
Can I Use Milk in this Biscuit Recipe?
Yes, you absolutely can. Since buttermilk is thicker than regular milk, you will need slightly less to get the dough to the right consistency. I would cut it down to 1 cup.
To get a nice, tall biscuit, I like to pat the dough out to ¾ to 1 inch thickness and cut with a biscuit cutter.
Baking the biscuits is super quick – just about 10 minutes is all you need. I like to bake my biscuits on parchment paper but if you don’t have that on hand, then lightly grease your baking sheet.
For extra yumminess, brush the tops of the biscuits with melted butter…
Biscuit Making Tools:
- A baking sheetthat can handle the size of the scones.
- Biscuit cutter so you get nice evenly sized biscuits.
- Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.
- A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.
- A pastry brush to brush on melted butter when the biscuits are hot from the oven.
Southern Buttermilk Made from Scratch Biscuits
- 3 cups all-purpose flour
- 3 Tablespoons sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ¾ cup COLD butter
- 1 egg
- 1 ¼ cup buttermilk
Preheat oven to 450°F
.Combine the dry ingredients in a large bowl.
Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
Add in the buttermilk and egg and mix just until the ingredients are combined.
The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
Pat the dough out to ¾ - 1 inch thickness and cut with a biscuit cutter or glass. I can get 9 to 12 biscuits.
Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
For extra goodness, brush the tops of the biscuits with melted butter.