Mom's Famous Southern Buttermilk Biscuits

biscuits on an upside down sheet pan with crumbles and jar of honey.

Mom's Famous Southern Buttermilk Biscuits

Flakey, buttery, tender, and layered with deliciousness. These Southern Buttermilk Biscuits are the perfect addition to your breakfast table! SO. GOOD.

Course: Breakfast

Cuisine: Southern

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: biscuits

Calories: 321kcal

Ingredients

4 cups all purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup salted butter cold
1 cup sour cream cold
1 ¾ cups buttermilk cold

Instructions

Heat oven to 425℉ (220℃).
Line a sheet pan with parchment paper. Set aside.
Whisk together sour cream and buttermilk.
Refrigerate until needed.
Sift flour, baking powder, baking soda, and salt into a large mixing bowl.
Grate butter into flour and toss gently to combine.
Stir in buttermilk mixture just until mixed. DO NOT OVERWORK!
Turn out onto floured surface. (It's ok if the dough is a little rough and ready. It will come together as you fold it.)
Roll into a rectangle that is about ½ inch thick.
Fold the top third of the dough down.
Fold the bottom third up over the top.
Repeat rolling and folding 3 more times (for a total of 4).
Roll into a 10 inch x 12 inch rectangle that is ¾ inch thick.
Use a 3½ biscuit (or cookie) cutter to cut out biscuits.
Gather and re-roll scraps, being careful not to overwork the dough, until all dough is used.
Place biscuits, sides touching, on prepared sheet pan.
Bake for 20-25 minutes, or until golden brown.

Notes

How To Store:

Once the biscuits are baked, you can store them in either the fridge or freezer! They reheat really well! Just remember to place them in a freezer safe bag before freezing.

A Few Quick Tips To Make These Biscuits:

Make sure the buttermilk, sour cream, and butter are cold! It gives you the best biscuit, promise!
Don't over work the dough! The more you work it, the less tender and flakey it's going to be.
Don't skip folding the dough. This step is crucial for all those delicious layers! If you just dump, roll, cut, and bake, the biscuits will still taste good, but they will be heavy.
Use a sharp cutter to cut the biscuits. Otherwise, you risk compressing the dough.
Make sure the biscuits are touching in the pan! This will allow them to rise much better.
After extensive testing, we determined that nearly equal results can be had by baking in a parchment lined sheet pan or a cast iron pan.

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