Description
These classic Southern buttermilk biscuits from Paula Deen are fluffy, golden, and buttery with a soft inside and a slightly crisp crust. They’re perfect for breakfast, brunch, or as a side with dinner. Simple ingredients, easy prep, and delicious every time!
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup (1 stick) unsalted butter, cold and cubed
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3/4 to 1 cup buttermilk
Instructions
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Preheat your oven to 450°F (232°C).
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In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
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Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
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Gradually stir in the buttermilk, starting with 3/4 cup, until the dough comes together but isn’t too wet.
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Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times.
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Pat the dough out to about 1/2-inch thickness. Fold it over itself once, then pat it down again to about 3/4-inch thickness.
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Cut out biscuits using a floured round cutter. Place them close together on a greased or parchment-lined baking sheet.
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Bake for 12-15 minutes, or until the tops are golden brown.
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Brush with melted butter right after baking, if desired.
Notes
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Keep your butter as cold as possible for flakier biscuits.
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For extra height, don’t twist the cutter—press straight down and lift up.
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Serve warm with honey, jam, or gravy.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg