Southern Butter Biscuits Recipe

If you have ever craved a truly comforting, melt-in-your-mouth biscuit that captures the heart of Southern cooking, then you are in the right place with this Southern Butter Biscuits Recipe. These tender, flaky biscuits are the perfect combination of buttery richness and delicate crumb, instantly elevating any breakfast or dinner table. Whether you are pairing them with gravy, slathering them with jam, or just enjoying them as they are, these biscuits have that irresistible charm that keeps people coming back for more. I am so excited to share this classic Southern treasure with you because it’s simple to make yet full of soul and flavor that feels like a warm hug.

Ingredients You’ll Need

To make these Southern Butter Biscuits, you only need a handful of simple ingredients that work together beautifully. Each element plays a crucial role, from the tender crumb created by cold butter to the subtle tang the buttermilk adds, ensuring you get that authentic Southern texture and taste.

• 2 cups all-purpose flour: The sturdy base that gives structure while staying tender when handled just right.
• 1 tablespoon baking powder: The leavening agent that helps the biscuits rise and become fluffy and light.
• 1 teaspoon sugar: Just a touch to balance flavors and encourage browning on the crust.
• 1/2 teaspoon salt: Essential for enhancing all the flavors and cutting through the richness.
• 1/2 cup unsalted butter, cold and cubed: The star ingredient that creates those flaky layers and irresistible buttery taste.
• 3/4 cup buttermilk (plus more for brushing): Adds moisture and a gentle tang that gives the biscuits character and tender crumb.

How to Make Southern Butter Biscuits Recipe

Step 1: Prepare Your Oven and Mixing Bowl

Start by preheating your oven to a sizzling 450°F (232°C) so it is ready when your biscuits go in. Line a baking sheet with parchment paper to prevent sticking and ensure an even golden bottom crust, a small but important step for perfect biscuits.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, baking powder, sugar, and salt. This not only mixes the ingredients well but also helps aerate the flour for a lighter biscuit texture. Taking a moment here pays off in fluffy layers later on.

Step 3: Cut in the Cold Butter

Add your cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces. This step is essential because those little butter pockets melt in the oven, creating flaky layers.

Step 4: Add the Buttermilk and Form the Dough

Pour in the buttermilk gradually while gently stirring just until the dough comes together. Be careful not to overmix; a light hand here preserves the delicate crumb. When it holds together but remains slightly shaggy, you’re right on track.

Step 5: Knead and Layer Your Dough

Turn your dough onto a lightly floured surface and gently knead it two to three times, just to bring it together. Pat or roll the dough into a 1/2-inch thick rectangle. Then fold it in half and repeat this layering process two to three times—this technique creates those coveted flaky layers that Southern butter biscuits are famous for.

Step 6: Cut Out Your Biscuits

Roll your layered dough out to about 3/4-inch thickness. Use a floured biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to keep the edges tender and flaky. Reroll the scraps gently and continue cutting until all dough is used.

Step 7: Arrange and Brush the Biscuits

Place your biscuits on the baking sheet. For biscuits with soft, tender edges, set them close together so they rise up supports each other. For crispier, golden edges, give them some space apart. Lightly brush the tops with buttermilk for a beautiful golden finish when baked.

Step 8: Bake Until Golden Perfection

Pop your baking sheet into the oven and bake for about 12 to 15 minutes. You’ll know they are done when tops are a gorgeous golden brown and the aroma of butter fills your kitchen. Avoid overbaking so they stay soft and flaky inside.

Step 9: Serve Warm and Enjoy

Once out of the oven, serve your Southern Butter Biscuits warm, ideally with butter, honey, or your favorite jam for that authentic Southern indulgence. They are best when fresh but remain a treat any time of day.

How to Serve Southern Butter Biscuits Recipe

Garnishes

You can elevate these homemade biscuits simply by adding garnishes like a pat of creamy butter, a drizzle of wildflower honey, or your favorite fruit preserves. Fresh herbs like chopped chives or parsley also add a pop of color and subtle flavor for a savory twist.

Side Dishes

Southern Butter Biscuits are versatile and pair beautifully with many dishes. Classic choices include creamy chicken gravy, slow-cooked collard greens, crispy fried chicken, or even a fresh bowl of strawberry jam and sausage links for a hearty breakfast.

Creative Ways to Present

Try stacking them into mini biscuit sandwiches filled with pimento cheese or smoked ham for an irresistible party bite. Or turn them into a base for biscuits and gravy brunch with a creamy sausage sauce spooned generously over each warm biscuit.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Southern Butter Biscuits, store them in an airtight container at room temperature for up to two days to keep them soft. Avoid refrigeration, which can dry them out.

Freezing

You can freeze unbaked biscuits by placing the cut dough pieces on a baking sheet lined with parchment and freezing until solid. Transfer them to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time for fresh-baked goodness anytime.

Reheating

To reheat, wrap biscuits in foil and warm them in a 300°F oven for about 10 minutes until heated through. For a quick fix, microwave them covered with a damp paper towel for 20-30 seconds—but the oven method maintains better texture.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be substituted in a pinch, buttermilk provides the slight tang and acidity that reacts with the baking powder to create tender, fluffy biscuits. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and let it sit for 5 minutes before using.

Why is the butter cold and cubed?

Cold butter is essential because it creates steam pockets in the dough as it bakes, resulting in flaky layers. Melting the butter or using warm butter would make the biscuits dense, losing that light, flaky texture.

How can I get the edges softer?

Placing your biscuits close together on the baking sheet encourages them to rise upwards rather than outwards, which keeps the edges soft and tender. Spacing them apart produces crispier edges.

Can I make these biscuits gluten-free?

Traditional Southern Butter Biscuits rely on all-purpose flour for their structure and texture. While gluten-free flours exist, they often require blends and additional binders, so substitutions may alter the results. Experiment with a trusted gluten-free baking mix for best results.

What if I don’t have a biscuit cutter?

A clean glass with a sharp edge works perfectly as a biscuit cutter. Just make sure to flour the rim well and press straight down without twisting to maintain the biscuit’s layers and rise.

Final Thoughts

Sharing this Southern Butter Biscuits Recipe feels like passing on a little piece of Southern hospitality wrapped in buttery, flaky layers. These biscuits bring warmth and comfort to any meal, with so much joy in every bite. I encourage you to try this recipe, and soon you’ll understand why these biscuits hold a special place in hearts — and bellies — across the South.

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