Southern Flaky Buttermilk Biscuits - 10 Minutes
Classic Southern buttermilk biscuits with tender, flaky layers and a golden exterior. The combination of cold butter and shortening creates distinct pockets of fat that steam during baking, producing exceptionally light and airy biscuits. Perfect for breakfast alongside honey and jam, or as a side for hearty dinners. This traditional method uses minimal mixing and gentle folding to develop just enough structure without overworking the dough.
Ingredients
- 2 cups all-purpose flourself-rising flour1:1gluten-freegluten-free
use self-rising and omit baking powder and salt
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons butter, chilledregular milk + vinegar1 cup milk + 1 tablespoon vinegardairy-free
let sit 5 minutes before using
Full guide → - 2 tablespoons shortening, chilled
- 1 cup buttermilk, chilledregular milk + vinegar1 cup milk + 1 tablespoon vinegardairy-free
let sit 5 minutes before using
Full guide →
Instructions
- 1
Preheat oven to 450 degrees
- 2
Combine all dry ingredients and mix to distribute evenly
- 3
Add cubed butter and shortening and quickly break up fats with fingers until no large pieces remain
- 4
Add buttermilk and stir just enough to combine
- 5
Turn dough onto floured surface and fold 5-6 times
- 6
Press dough to about 1 inch thickness
- 7
Cut biscuits with 2-inch cutter and place on cookie sheet just touching each other
- 8
Reform scraps and continue cutting biscuits
- 9
Bake for 10-12 minutes until lightly golden
Tips
Keep butter, shortening, and buttermilk very cold to create flaky layers. Cold fat creates steam pockets during baking.
Avoid overmixing the dough - stir just until ingredients come together for tender biscuits.
Press straight down when cutting biscuits without twisting to allow proper rising during baking.
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months
Can prepare dough and cut biscuits up to 2 hours ahead, refrigerate until baking
Serve warm with butter, honey, jam, or gravy
Common Mistakes
Keep ingredients cold to avoid tough, dense biscuits
Don't twist the cutter to avoid preventing proper rise
Avoid overworking dough to prevent tough texture
Substitutions
Dairy-Free Swaps
let sit 5 minutes before using
Full guide →Gluten-Free Swaps
use self-rising and omit baking powder and salt
FAQ
Can I make these without shortening?
Yes, use 4 tablespoons of butter total instead of the butter-shortening combination. The texture will be slightly less flaky but still delicious.
How long do these biscuits keep?
Store covered at room temperature for 2-3 days or freeze for up to 3 months. Reheat in a 350°F oven for best results.
Can I freeze the unbaked biscuits?
Yes, cut biscuits can be frozen on a baking sheet then stored in bags. Bake directly from frozen, adding 2-3 extra minutes.