Buttermilk Biscuits

Tall, flaky, and tender, these buttermilk biscuits are our elevated take on a classic Southern staple. Grated butter, gentle folds, and a blast of high heat create dramatic layers, while buttermilk adds subtle tang and softness. Perfect for Sunday breakfast, sausage gravy, or warm from the oven with a generous swipe of butter.

Ingredients

Biscuits

• 4 cups self-rising flour
• 1–2 tbsp sugar (optional)
• ¾ cup unsalted butter, grated and frozen 10–15 minutes
• ¼ cup shortening (optional, adds tenderness)
• 1 large egg (or omit for fluffier, more delicate biscuits)
• 1½ cups buttermilk, plus more as needed
• ½ tsp table salt (recommended for flavor balance)

Glaze

• 1 egg, beaten
• 1 tbsp buttermilk

Directions

Prepare the Dough

Preheat oven to 475ºF (245ºC). Line a baking sheet with parchment paper.

Whisk together self-rising flour, sugar (if using), and salt. Add grated frozen butter and shortening; toss lightly to distribute.

Stir in the egg (if using), then add buttermilk. Mix gently with a wooden spoon until just combined; add an extra tablespoon of buttermilk at a time only if the dough seems dry.

Fold & Shape

Turn dough onto a lightly floured surface. Pat into a rough rectangle about ¾″ thick. Fold the right third over the center, then the left third (like an envelope). Pat back to ¾″, then repeat the fold 2–3 more times.

Pat to a final thickness of about 1″. Cut biscuits with a sharp cutter, pressing straight down without twisting. Gather scraps, pat gently, and re-cut.

Arrange biscuits on the prepared baking sheet with sides touching for higher rise.

Glaze & Bake

Whisk together egg and buttermilk; brush lightly over the tops.

Bake at 475ºF for 5 minutes, then reduce heat to 450ºF (no need to open the oven) and bake 6–8 minutes more, or until deeply golden.

Brush hot biscuits with melted butter. Let rest 5 minutes before serving.

Notes

Preparation

• Freezing the grated butter helps create dramatic layers and prevents premature melting.
• Using both butter and shortening gives restaurant-quality flakiness and tenderness.
• For the tallest biscuits, keep dough cold and handle it as little as possible.
• Patting dough to 1″ thickness produces higher, fluffier biscuits.
• If substituting all-purpose flour for self-rising flour: use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt per cup. For this recipe: 4 cups all-purpose flour + 6 tsp (2 tbsp) baking powder + 1 tsp salt.

Serving Suggestions

• Serve with sausage gravy and fried eggs for a classic breakfast.
• Pair with honey butter, jam, or sorghum molasses.
• Split and toast leftovers for sandwiches.

Variations

• Cheddar & chive biscuits: fold in 1 cup shredded cheddar and ¼ cup chopped chives.
• Sweet cream biscuits: omit egg and substitute sweet cream for buttermilk.
• Cinnamon–brown sugar biscuits: add 1 tsp cinnamon and increase sugar to 3 tbsp.

Make-Ahead & Storage

• Refrigerate cut, unbaked biscuits up to 1 day; bake straight from fridge.
• Freeze unbaked biscuits up to 1 month; bake from frozen, adding 2–3 minutes.
• Baked biscuits keep 2–3 days at room temperature; reheat at 350ºF for 5–7 minutes.