Buttermilk Biscuits

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The flakiest and most delicious Southern Buttermilk Biscuits…because we all need an easy comfort food for breakfast! These biscuits are really something special, made with buttermilk, a few simple pantry staples, and layered with salted butter. They’re SO good!

4 Quick Tips For The Perfect Biscuit

01 Make sure the buttermilk and sour cream are cold and that the butter is frozen! 02 Don’t over work the dough. 03 Make sure the biscuits are touching in the pan. 04 Don’t skip folding the dough. White Line Get The Recipe!

Whisk together sour cream and buttermilk. Set aside.

Sift flour, baking powder, and salt into a large mixing bowl.

Grate (most important!) butter into flour and toss gently to combine.

Stir in buttermilk mixture just until mixed.

Turn out onto heavily floured surface and roll to 1/2" thick.

Fold the top third of the dough down.

Fold the bottom third up over the top. Roll dough to 1/2" thick. Repeat 4-5 times.

Cut biscuits with cutter, gathering up and re-rolling scraps.

Place biscuits, sides touching, on prepared sheet pan.

Bake at 435 F for 30 minutes, or until golden brown.

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