Light, fluffy, and buttery, Southern Buttermilk Biscuits are a classic for a reason! Skip the canned stuff — homemade biscuits are surprisingly easy to make and so much more delicious!
Easy Southern Biscuit Recipe
If you ask my girls too name their favorite breakfast, biscuits would be at the top of their list! I love southern style biscuits too because they remind me of my favorite restaurant back home: Tudor’s Biscuit World.
Now, it’s hard to top Tudors, but these homemade biscuits come pretty close! And you don’t have to travel all the way to West Virginia to get them!
All you need is a few simple ingredients to be able to whip up these delicious buttermilk biscuits! They are so flaky and buttery, that you’ll find it hard to just have one!
These biscuits would make great homemade breakfast sandwiches or a good biscuit for biscuits and gravy!
I didn’t know that it was this easy to make biscuits yourself! Or course, it take a little bit longer than popping open a can, but not that much longer! And I promise it’s worth the extra effort!
Related: For another classic from my home state, try our West Virginia Pepperoni Rolls too!
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What You Need to Make Buttermilk Biscuits
- All-purpose flour
- Baking powder
- Cream of tartar
- Butter — cold and cut into cubes (you may also want extra butter for brushing on top of the biscuits while they bake)
- Buttermilk — cold
Kitchen Tools Used:
How to Make Southern Style Biscuits
Preheat your oven to 425°F and prep a 9″ cake pan. You can either grease with butter or use non-stick baking spray (though I prefer the butter method).
In a large bowl, combine the flour, baking powder, salt, and sugar.
Cut your butter into small 1/2” cubes and add to the flour mixture. Use a pastry cutter or fork to break the butter up into the flour.
Pour in the buttermilk and stir until everything is well-combined and completely wet. Don’t over-mix!
Flour a clean working surface and turn your dough out onto it.
Roll the dough out to a 1 1/2” thickness and cut into individual biscuits using a round cookie cutter.
Place biscuits your prepared cake pan. You want them close or just barely touching, but not smashed together.
Bake for 15 minutes, until the biscuits fluff up and the tops are golden brown. For that perfect golden crust, give them a brush with butter at the 10 minute mark.
Once they’re done baking, biscuits are best enjoyed warm. My girls love them with butter and honey, but you can also use them to make a breakfast sandwich.
Can you freeze biscuits?
You can freeze biscuits both before and after baking!
Making biscuit dough ahead of time and then freezing it means that you have ready-to-bake biscuits on hand whenever the mood strikes.
To do this, make the dough and cut into individual biscuits. Place on a baking sheet (not touching) and put the sheet into the freezer. Once completely frozen, you can move the biscuits to a freezer ziplock bag for long term storage.
When you’re ready to bake them, simply add a few extra minutes to your cooking time and bake them right from their frozen state.
You can also freeze already baked biscuits if you’d like to make a big batch and save some for later!
How to reheat frozen biscuits
To reheat previously baked biscuits, place them on a baking sheet that’s been coated in non-stick spray.
Bake at 350°F for 3-5 minutes, keeping a close eye on them so the biscuits don’t brown too much.
Remove from oven and enjoy while still warm.
Can you make biscuits without buttermilk?
If you don’t have any buttermilk on hand, you can make your own substitute using a few simple ingredients from around your pantry.
Here’s how it works:
- Mix 1 cup regular milk with 1 Tablespoon lemon juice OR 1 Tablespoon white vinegar.
- Stir together, then allow to sit until it curdles slightly.
- Add to the recipe as you would buttermilk.
You can use this quick buttermilk substitute in other baking recipes too! Just keep the ratio of 1 cup milk to 1 Tablespoon lemon juice and scale up or down as needed.
Do you have a gluten free version?
While we haven’t made this exact recipe gluten free yet, we have made lots of gluten free baked goods over the years! These “Cheater” Gluten Free Biscuits are baked in a muffin tin so they’re super easy!
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Southern Buttermilk Biscuits
- round baking pan
- Mixing bowls
- 2 1/2 cups all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 Tablespoons sugar
- 1/2 cup butter cold and cut into cubes
- 1 cup buttermilk cold
- Plus more butter for brushing if desired (About 2 Tablespoons)
- Preheat oven to 425°F and grease a 9" round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut the butter into 1/2” cubes and add to flour mixture. Use a pastry cutter or fork to break up the butter into the flour, until crumbly.
- Add buttermilk and stir until everything is well-combined and no dry spots exist, taking care not to overmix.
- Scoop dough out of bowl and onto a floured countertop.
- Roll the dough out to 1 1/2” thickness and cut into biscuits with a round cookie cutter.
- Place the cut biscuits in the prepared cake pan. They can be close or barely touching, but make sure they're not smushed together.
- Bake 15 minutes, until the biscuits raise and are golden brown on top. You can also brush them with butter at the 10 minute mark, if desired.
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