These light, flaky, golden-brown biscuits are the heart of a Southern table. After 50 years of making them, I know the secret is all in how you handle the dough—gentle hands and cold butter make all the difference. They’re perfect with a smear of butter and jam for breakfast or as a savory side for supper.

Buttermilk biscuits are a cornerstone of Southern cuisine, born from the need to use every bit of the dairy cow. The magic happens when cold butter is cut into flour, creating tiny pockets that steam and rise into delicate, flaky layers. The tangy buttermilk adds flavor and reacts with the leaveners for a perfect rise. For consistent results, I always use a heavy-duty pastry blender to keep the butter cold and the dough tender.

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1/2 tsp baking soda
• 6 tbsp (85g) unsalted butter, very cold and cubed
• 1 cup (240ml) full-fat cultured buttermilk, very cold

Instructions

1. Preheat your oven to 450°F (230°C). Place a heavy, unrimmed baking sheet or cast-iron skillet in the oven to heat. This mimics a professional baker’s oven spring.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until thoroughly combined. Sifting isn’t necessary, but ensure no lumps of salt remain.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or two very cold forks, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter visible. **Do not overmix.** The butter pieces are what create steam and flaky layers.
4. Make a well in the center of the flour mixture. Pour in the cold buttermilk all at once. Gently stir with a wooden spoon or silicone spatula just until a shaggy, sticky dough forms and no dry flour remains. The dough will be quite wet; this is correct.
5. Turn the dough out onto a lightly floured surface. Gather it gently, patting it down into a 1/2-inch thick rectangle. Fold the dough into thirds, like a letter, then pat it back down to 1/2-inch thickness. This fold creates additional layers. Repeat the pat-and-fold process 2 more times for a total of 3 folds.
6. For the final shape, pat the dough into a 3/4-inch thick rectangle. Use a sharp, floured 2.5-inch round biscuit cutter to cut straight down. **Do not twist the cutter**, as this seals the edges and inhibits rise. Push the cutter straight through and lift up. Place cut biscuits touching each other on the hot baking sheet for soft sides, or spacing them for crispier sides.
7. Gently re-roll the scraps, aligning the edges, and cut additional biscuits. Any remaining scraps can be baked as ‘biscuit nuggets’.
8. Place the baking sheet in the hot oven. Immediately reduce the oven temperature to 400°F (200°C). Bake for 12-15 minutes, until the biscuits are puffed, golden brown on top and bottom. The internal temperature should read 190-200°F (88-93°C).
9. Remove from oven and immediately transfer biscuits to a cooling rack or basket lined with a clean towel. Serve warm. For best texture, do not let them cool completely in the pan.