Biscuits have long been a symbol of care in Southern kitchens. Long before I learned to make them myself, I grew up hearing stories about the women in my family who could make a batch without measuring a thing—working by feel, memory, and practice.
These biscuits are inspired by those stories rather than a passed-down recipe. Tender, buttery, and layered from a simple pat-and-fold method, they’re made for slow mornings, crowded tables, and passing the basket one more time.
Part of the Juneteenth Brunch Menu: Serve alongside the Roasted Peppers & Herb Frittata and Thyme & Garlic Tomato Confit for a gathering-inspired summer meal.
A Biscuit Worth Passing Around
Biscuits have long been a symbol of hospitality in Southern kitchens. They’re simple ingredients transformed into something comforting and memorable.
This recipe creates biscuits that are tender on the inside, lightly crisp on the outside, and layered with flaky pockets of butter throughout. The pat-and-fold technique helps create those beautiful layers without requiring special equipment or advanced baking skills.
Whether you’re planning a weekend brunch or simply craving a warm biscuit with butter and jam, this recipe delivers reliable results every time.
A Few Notes from My Kitchen
The secret to flaky biscuits is keeping the butter cold. As the biscuits bake, small pieces of butter create steam, producing the layers that make homemade biscuits so irresistible.
When cutting the biscuits, press straight down with the cutter rather than twisting. Twisting can seal the edges and prevent the biscuits from reaching their full height.
Finally, handle the dough as little as possible. A light touch helps keep the biscuits tender.
At the Table
Serve warm with butter, honey, jam, or preserves. For a brunch spread, pair them with Herb Frittata and Tomato Confit. Leftovers make excellent breakfast sandwiches the next morning.
Print
Buttermilk Biscuits
- Total Time: 23 minute
- Yield: 8–10 1x
Description
Tender, buttery buttermilk biscuits with flaky layers and golden tops. Made with a simple pat-and-fold method, they’re just as welcome at a holiday table as they are on a slow Sunday morning.
Ingredients
- 2 1/3 cups all-purpose flour
- 1 stick (8 tablespoons) unsalted butter, cold
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 3/4 cup buttermilk, cold
Instructions
- Preheat the oven to 450°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with a few larger pieces of butter remaining.
- Pour in the buttermilk and stir just until a shaggy dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough in half, then pat it out again. Repeat this pat-and-fold process 3 to 4 times to create flaky layers.
- Pat the dough to about 1-inch thickness. Totally option but at this point I like to wrap my dough in plastic wrap and let it rest in the refrigerator for 15-30 minutes.
- Take your dough out of the refrigerator and unwrap. Using a biscuit cutter or the rim of a glass, cut out biscuits without twisting the cutter. Push down and pull straight up.
- Place the biscuits in a cast-iron skillet or on a parchment-lined baking sheet so they are just touching. At this time you can brush the tops with a little buttermilk. I find that cast iron creates the best crunchy bottoms.
- Bake for 12–15 minutes, or until the tops are golden brown.
- Serve warm with butter, jam, honey, or alongside your favorite brunch dishes.
Notes
Notes:
- If you don’t have baking soda, substitute with ½ tablespoon baking powder.
- Cold butter is the key to flaky layers. If your kitchen is warm, pop the butter in the freezer for 10 minutes before using.
- Avoid twisting the biscuit cutter when cutting the dough, which can prevent the biscuits from rising evenly.
- For softer sides, place the biscuits so they’re just touching on the baking sheet or skillet.
- Leftover biscuits are excellent split and toasted the next day.
Serving Suggestions
- Serve warm with butter, jam, honey, or preserves.
- Split and top with tomato confit for a simple summer breakfast.
- Pair with an herb frittata and fresh fruit for an easy brunch spread.
- Use leftovers for breakfast sandwiches or alongside soups and stews.
- Prep Time: 15
- Cook Time: 12-15
- Category: Bread
- Method: Baking
- Cuisine: Southern
Keywords: bread biscuits quick bread breakfast
Leave a Reply