Flaky Southern Biscuits
These flakey buttery biscuits are so easy to make you'll want them all the time.
Tender, golden, and packed with buttery layers—this beloved Southern staple is a tribute to tradition (and totally beginner-friendly).
These biscuits were the first thing I ever baked. I was seven, standing on a stool beside my Granny, learning how to gently fold dough and never twist the cutter. They’re flaky, comforting, and filled with love. Whether you serve them with breakfast jam, fried chicken, or a bowl of gravy, these biscuits never disappoint.
And the best part? You likely already have everything in your kitchen.
“They remind me of home, and no store-bought biscuit even comes close.”
Why You’ll Love Them
Buttery & Flaky – Steam from cold butter creates tender, sky-high layers.
No Mixer Needed – All you need is a bowl, a fork, and your hands.
Versatile – Sweet or savory, breakfast or dinner—these fit any meal.
Foolproof Technique – Gentle folding and chilling = reliable rise and texture.
Ingredients & Substitutions
| Ingredient | Why It Matters | Notes / Swaps |
|---|---|---|
| All-Purpose Flour | Creates a light, fluffy base | Can sub self-rising flour—omit salt and baking soda |
| Cold Unsalted Butter | The key to flaky layers—melts in the oven to create steam pockets | No substitute for butter’s magic here |
| Buttermilk | Adds tang and helps with rise | See quick DIY options below |
| Salt | Brings all the flavors into balance | Reduce slightly if using salted butter |
| Baking Powder & Soda | The rising dream team | Use both for best height and texture |
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes! After cutting your biscuits, place them on a baking sheet, cover, and refrigerate for up to 1 day or freeze for up to 2 months. Bake straight from cold—just add a few minutes to the bake time.
What if I don’t have buttermilk?
No worries! Try one of these easy swaps:
- 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5–10 min)
- ½ cup milk + ½ cup sour cream or Greek yogurt
- ¾ cup whole milk for a milder flavor
Why did my biscuits turn out flat or dense?
This usually means the butter was too warm, the dough was overmixed, or the oven wasn’t hot enough. Stick to cold ingredients and preheat your oven fully for best results.
How do I get those tall, flaky layers?
The secret’s in the folding. Gently fold the dough over itself 5–6 times before rolling it out. This builds structure and layers that puff up beautifully in the oven.
How should I store leftovers?
Biscuits are best the day they’re baked, but leftovers can be stored in an airtight container for 2 days at room temp. Reheat in the oven for a few minutes to revive the crisp edges.
Can I freeze baked biscuits?
You bet. Let them cool completely, then freeze in an airtight bag. Reheat straight from frozen in a 350°F (177°C) oven for 10–12 minutes.
Flaky Southern Biscuits
Prep Time: 45 Minutes
Cook Time: 10-15minutes
Total Time: 55 minutes – 1 hour
Servings: 12 biscuits
Equipment
Mixing Bowl
Fork or Pastry Cutter
Baking Sheet
Measuring Cups and Spoons
Round Cookie Cutter
Parchment Paper
Ingredients
2 cups (240g) All-Purpose Flour
½ cup (115g) Unsalted Butter, cold and cut into pieces
½ teaspoon (3g) Salt
3 (14g) teaspoons Baking Powder
½ teaspoon (3g) Baking Soda
1 (165mL) cup Cold Buttermilk (or see substitutions above), plus more for brushing
Directions
Step 1: Prepare the Baking Sheet
- – Preheat your oven to 450°F (233°C).
- – Line a baking sheet with parchment paper or lightly grease it.
Step 2: Combine Dry Ingredients
- – In a large mixing bowl, whisk together the all-purpose flour, salt, and baking soda until well combined.
Step 3: Cut in the Butter
- – Add the cold butter pieces to the dry ingredients.
- – Use a fork or pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Step 4: Add the Buttermilk
- – Make a well in the center of the dry ingredients and pour in the cold buttermilk.
- – Stir gently with a spoon or spatula until the dough just begins to come together. Be careful not to overmix, as this can make the biscuits dense.
Step 5: Knead and Roll the Dough
- – Turn the dough out onto a lightly floured surface.
- – Gently knead the dough 5-6 times to bring it together, folding it over on itself each time. Be gentle to keep the dough light.
- – Roll the dough out to about 1-inch thick using a rolling pin.
Step 6: Cut the Biscuits
- – Use a round cookie cutter (about 2-3 inches in diameter) to cut out the biscuits. Press the cutter straight down without twisting to ensure they rise evenly.
- – Place the biscuits on the prepared baking sheet, ensuring they are touching each other slightly for soft sides or spaced apart for crispier edges.
Step 7: Brush with Buttermilk and Bake
- – Lightly brush the tops of the biscuits with additional buttermilk for a golden, shiny finish.
- – Bake in the preheated oven for 10-15 minutes, or until the tops are golden brown and the biscuits have risen.
Step 8: Cool and Serve
Serve warm with butter, jam, or your favorite toppings!
Simple Baker’s Tips
Keep Everything Cold – Chill your butter, buttermilk, and even your flour if it’s hot out.
No Overmixing – Stir just until combined for tender biscuits.
Fold for Fluff – Folding = layers, height, and flake.
No Twisting – Twisting seals the edges and prevents rise—press straight down!
Chill Before Baking – A 30-minute chill in the fridge makes biscuits rise even higher.
Final Thoughts from My Kitchen to Yours 💛
There’s something timeless about a homemade biscuit. It’s not just flour and butter—it’s memory, comfort, and love, layered into every bite. These are the biscuits that taught me how to bake, and I hope they bring warmth to your table too.
Make them once and you’ll want to make them again. And again. And again.
