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Southern-style breakfast biscuit Recipe

American · Bread · 27 min total

Flaky, buttery, and tender, these classic Southern biscuits are perfect for breakfast with butter and jam, or as a base for gravy.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk

Instructions

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs with some pea-sized butter pieces.
4. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until dough comes together; do not overmix.
5. Turn dough onto a lightly floured surface and gently knead 2-3 times. Pat to 1/2-inch thickness.
6. Cut out biscuits with a 2-inch round cutter, pressing straight down without twisting. Gather scraps and repeat.
7. Place biscuits on prepared baking sheet, sides touching. Brush tops with melted butter if desired.
8. Bake for 10-12 minutes until golden brown. Serve warm.

Tips

• For extra flakiness, freeze the butter for 15 minutes before cutting.
• Use a sharp cutter and don't twist to ensure biscuits rise evenly.
• Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

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