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Three tall, golden-brown flaky buttermilk biscuits stacked on a white plate.

Classic Southern Buttermilk Biscuits

This Classic Southern Buttermilk Biscuits Recipe delivers perfectly flaky layers and a tender crumb in under 30 minutes. Whether you are looking for the ultimate breakfast staple or a comforting side dish for dinner, these simple homemade biscuits are a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Side Dish
Cuisine: American, Southern
Calories: 153
Ingredients Method Notes

Ingredients
  

Biscuit Dough
  • 2 1/2 Cups All Purpose Flour
  • 2 1/4 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 Cup Unsalted Butter Must be COLD
  • 1 Cup Buttermilk Must be COLD
  • 1 tablespoon Honey
Topping & Wash
  • 2 tablespoon Buttermilk For brushing the tops
  • 2 teaspoon Honey For the honey butter topping
  • 2 tablespoon Unsalted Butter Melted, for the honey butter topping
  • 1 Pinch Salt For the honey butter topping

Method
 

  1. Preheat your oven to 425 degrees F. While the oven is heating up, combine the all-purpose flour, baking powder, and salt in a large mixing bowl and whisk thoroughly.
    2 1/2 Cups All Purpose Flour, 2 1/4 tablespoon Baking Powder, 1/2 teaspoon Salt
  2. Cut the cold unsalted butter into the flour mixture. You can use a pastry cutter, a cheese grater, or simply cut the butter into tiny cubes. Use your hands to quickly combine the mixture until there are no large clumps, aiming for a texture similar to coarse crumbs.
    1/2 Cup Unsalted Butter
  3. Create a well in the center of the dry ingredients and pour in the cold buttermilk and the tablespoon of honey. Stir with a large spoon until the dough is just incorporated. It is vital not to overwork the dough at this stage.
    1 Cup Buttermilk, 1 tablespoon Honey
  4. On a lightly floured flat surface, gently flatten the dough to about ¾ of an inch thick. Fold the dough over on itself by pulling the sides to the middle, turn it, and gently press it down again. Repeat this folding process two more times to build those flaky layers.
  5. Use a circle biscuit cutter to press straight down into the dough firmly. Pull it straight back up without wiggling the cutter, as wiggling can seal the edges and prevent the biscuits from rising.
  6. Place the cut biscuits on a parchment-lined cookie tray so they are touching each other snugly. Repeat until all dough is used, re-rolling the excess once if necessary. This should yield 10 to 12 biscuits.
  7. Use a pastry brush to gently coat the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
    2 tablespoon Buttermilk
  8. Place the tray on the center rack of the oven and bake for 15 to 20 minutes, or until the tops have turned a beautiful golden brown.
  9. While the biscuits bake, whisk together the melted butter, honey, and a pinch of salt. As soon as the biscuits come out of the oven, brush them generously with this honey butter topping.
    2 teaspoon Honey, 2 tablespoon Unsalted Butter, 1 Pinch Salt

Notes

Always use very cold butter and buttermilk to create steam for flaky layers. Avoid twisting the biscuit cutter, as this seals the edges and prevents rising.