I’ve spent years perfecting a biscuit recipe that balances flaky layers with a tender, buttery crumb. The secret lies in cold butter and minimal handling to keep the dough light. Folding the dough creates those signature layers, while a sharp cutter guarantees a proper rise. Baked to golden perfection, these biscuits are perfect on their own or with your favorite toppings. If you’ve struggled with biscuits before, this method might just change your baking game.
Recipe
Trust me, these homemade biscuits are life-changing. Flaky, buttery, and softer than any store-bought version you’ve tried—they’re the ultimate comfort food that’ll have everyone reaching for seconds.
The secret? Cold butter and just the right amount of handling for that perfect balance of tender crumb and crispy edges.
Picture pulling them fresh out of the oven, their golden tops glistening, steam rising as you break one apart to reveal those irresistible layers. Whether you’re pairing them with jam, gravy, or just a smear of butter, these biscuits are pure magic.
And don’t worry—this recipe is so straightforward, even if you’ve never baked before, you’re going to nail it. Ready to flood your kitchen with the smell of warm, freshly baked goodness? Let’s get started.
Ingredients
The secret to flaky, buttery biscuits lies in the ingredients—quality matters, but so do smart swaps when you’re in a pinch. Here’s what you’ll need, with a few chef-approved twists to guarantee success every time.
- All-purpose flour – The backbone of your biscuits. For extra tenderness, swap in ¼ cup cake flour, but don’t overmix—gluten is the enemy of flakiness.
- Cold unsalted butter – *Non-negotiable.* Freeze it for 10 minutes, then grate it into the flour for foolproof layers. Margarine won’t cut it here.
- Buttermilk – Adds tang and tenderness. No buttermilk? Mix 1 cup whole milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
- Baking powder & baking soda – The dynamic duo for lift. Check expiration dates—old leaveners mean flat biscuits.
- Salt – Enhances flavor. Use fine sea salt to avoid uneven distribution.
- Sugar (optional) – Just 1 tsp balances the tang. Skip if you prefer savory biscuits.
*Pro tip:* Toss a handful of grated sharp cheddar or minced herbs into the dough for a next-level twist.
And always bake extras—they disappear fast.
How to Make the Best Fluffy Southern Biscuit Recipe
- Turn dough onto a floured surface – Pat (don’t roll!) the dough into a 1-inch thick rectangle. Fold it in thirds like a letter to create layers, then pat down again. Repeat once more for extra fluff.
- Cut biscuits with a sharp cutter – Press straight down (no twisting!) to help them rise tall. Re-roll scraps minimally—overhandling makes them dense.
- Arrange biscuits snugly on a baking sheet – They’ll rise higher when touching. Brush tops with melted butter for a golden finish.
- Bake for 12–15 minutes – Look for tall, golden tops. If they brown too fast, tent with foil.
- Serve warm – Biscuits are best fresh. Store leftovers in a cloth (not airtight!) to keep them tender. Reheat in a 350°F (175°C) oven for 5 minutes to revive crispness.
Flexibility: No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice, let sit 5 mins. For drop biscuits, add an extra ¼ cup buttermilk and skip folding—just scoop and bake!
Nutrition
Biscuits are a delicious treat that can be enjoyed any time of day. Here’s the nutritional breakdown for one serving of this homemade biscuit recipe.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 300 mg |
| Total Carbs | 17 g |
| Dietary Fiber | 1 g |
| Sugars | 2 g |
| Protein | 3 g |
Chef Tips
While understanding the nutrition behind biscuits is helpful, I’ve picked up a few tricks over the years to make them even better. Always keep your butter cold—it creates flakiness.
Don’t overwork the dough; mix until just combined. Use a sharp cutter and press straight down—no twisting.
Bake on parchment paper for even browning. Brush tops with melted butter right out of the oven for extra flavor.
