This recipe for old-fashioned Southern buttermilk biscuits is one of those hands-on recipes that instantly transports me back to family breakfasts and slow Sunday mornings. I discovered this particular technique while visiting my grandmother’s kitchen; she insisted on grating the butter and doing a series of gentle folds to build layers without overworking the dough. The result is a biscuit that puffs high, has a tender crumb, and a crisp golden top. The combination of cold butter and a touch of baking soda with tangy buttermilk produces that signature lift and depth of flavor that makes each bite memorable. These biscuits are special because they are forgiving yet technical enough to reward attention to small details. When I first tried grating butter and freezing both the butter and the buttermilk briefly, I was amazed at how the biscuits became noticeably flakier and taller. They yield a soft interior that practically melts on the tongue and a surface that accepts a generous pat of butter or a drizzle of honey. I love making a batch for guests because they look impressive straight from the oven, and they come together with simple pantry staples. Over the years this approach has become my trusted method for achieving consistent, bakery-style results at home.

Ingredients

• Unsalted butter: 10 tablespoons divided use. I prefer European-style unsalted butter for a richer flavor. Grating 8 tablespoons or cutting into very small dice and freezing briefly creates pockets of butter that steam and form layers.
• All-purpose flour: 2 cups plus more for dusting. Use a spoon-and-level method to measure for accuracy; brands like King Arthur or Gold Medal yield reliable texture.
• Baking powder: 1 1/2 tablespoons. Freshness matters here; if your baking powder is older than 6 months, replace it to ensure the best rise.
• Granulated sugar: 1 tablespoon. This small amount rounds out the flavor and enhances browning without making the biscuits sweet.
• Salt: 3/4 teaspoon. I use fine sea salt or kosher salt; adjust slightly if using coarse salt.
• Baking soda: 1/4 teaspoon. This reacts with the buttermilk’s acidity to add lift and a subtle tang.
• Buttermilk: 3/4 cup plus 1 tablespoon, divided use. Use cultured buttermilk straight from the carton; if you only have milk, make a quick substitute with 3/4 cup milk plus 1 tablespoon lemon juice allowed to stand 5 minutes, though true buttermilk gives a better flavor.

Instructions

Preheat and prepare: Preheat the oven to 425 degrees F and line a sheet tray with parchment paper. A hot oven is key to immediate steam formation that helps the biscuits rise rapidly; make sure the oven is fully preheated before baking. Cold butter preparation: Grate 8 tablespoons of butter with the large holes of a box grater or dice very small and place in the freezer for 15 minutes. Cold butter in pea-sized pieces creates steam pockets that produce flakiness without melting into the flour. Chill the buttermilk: Add the buttermilk to the freezer briefly as well; partially chilled but not frozen buttermilk helps keep the dough cold and reduces gluten development for a tender result. If small ice crystals form, break them up with a fork before mixing. Dry mix: In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 tablespoons baking powder, 1 tablespoon sugar, 3/4 teaspoon salt, and 1/4 teaspoon baking soda. Whisking distributes the raising agents and salt evenly. Cut in the butter: Add the grated or diced frozen butter. Use a pastry cutter or two forks to cut until the mixture resembles coarse crumbs with pieces no larger than peas. Some visible butter bits should remain; they are essential to the flaky layers. Add buttermilk: Pour in 3/4 cup of the chilled buttermilk and stir gently until the mixture just comes together. The dough will be slightly shaggy; avoid overmixing. If the buttermilk has frozen spots, break them up before adding. Turn and fold: Lightly flour a clean work surface and turn the dough out. Gather it gently and press into a rectangle about 1/2 inch thick. Perform a tri-fold: fold one third over the center, then the other third on top. Roll to 1/2 inch again and repeat this fold two more times. On the final fold, roll the dough to 1 inch thickness. This creates layers without heavy kneading. Cutting: Use a 2 1/2 inch biscuit cutter and press straight down without twisting to avoid sealing the edges, which can inhibit rise. Place rounds slightly touching on the parchment-lined tray to encourage upward rise. Re-roll scraps just enough to cut remaining biscuits. Glaze and bake: Brush the tops with the remaining 1 tablespoon of buttermilk and bake for 13 to 15 minutes until the biscuits are puffed and golden. Keep an eye on oven color; a deep golden top indicates full caramelization of the sugar. Finish with butter: While baking, melt the remaining 2 tablespoons of butter. Immediately upon removing the tray from the oven, brush the warm biscuits so the butter seeps into the tops and keeps the crust soft and glossy.

Storage Tips

Store cooled biscuits in an airtight container at room temperature for up to 24 hours to retain a slightly crisp exterior. For longer storage, place in the refrigerator for up to 2 days; reheat in a 325 degrees F oven wrapped in foil for 8 to 10 minutes to restore softness. To freeze, wrap each biscuit individually in plastic wrap, place in a resealable freezer bag, and freeze for up to 3 months. Reheat from frozen in a 350 degrees F oven, wrapped in foil, for 12 to 15 minutes or until warmed through. Avoid microwaving for long stretches as it can make the crumb gummy.

Ingredient Substitutions

If you do not have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to enough milk to equal 3/4 cup and let sit for 5 minutes. For an easier-to-slice biscuit, use cold butter cut into 1/4-inch cubes instead of grating, but expect slightly less rise. For a lighter whole-grain version, substitute up to half of the all-purpose flour with white whole wheat flour; increase the buttermilk by a tablespoon if the dough seems dry. For dairy-free variations, use a reliable plant-based butter and unsweetened cultured plant-based buttermilk alternative, though the flavor will differ from the traditional version.

Serving Suggestions

Serve warm with salted butter and honey or house-made jam for breakfast. For savory uses, slice in half and layer with fried chicken, ham, or scrambled eggs and sharp cheddar for a hearty sandwich. They also pair nicely with a bowl of shrimp and grits or a slow-braised pot roast, absorbing sauces beautifully. Garnish with a scatter of flaky sea salt for presentation and to highlight the buttered top.

Cultural Background

The biscuits are rooted in Southern American home cooking where quick breads and shelves of pantry staples shaped a tradition of simple, satisfying breads. Buttermilk biscuits evolved as a quick-leavened bread that could be baked for breakfast or served alongside hearty meals. Regional variations include the addition of buttermilk and baking soda for leavening, or the use of lard or butter depending on local preference. The folding technique mimics the lamination used in puff pastry but is scaled for everyday cooking.

Seasonal Adaptations

Adapt these biscuits for seasons: in spring add chopped chives and grated Parmesan for a savory touch; in summer fold in frozen sweet corn kernels and basil for a rustic feel; in fall mix in shredded sharp cheddar and a pinch of smoked paprika for warmth. For holidays, serve with sausage gravy or alongside roasted turkey and gravy to make a comforting feast.

Meal Prep Tips

For meal prep, shape the rounds and freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen directly, adding a few extra minutes to the baking time. Alternatively, make the dough, shape into a disk, wrap tightly, and refrigerate for up to 24 hours; roll and cut when ready to bake to maintain the cold butter pockets. Use shallow, insulated containers for transport to keep biscuits warm for events.

These biscuits reward a patient hand and simple technique. Whether you serve them at a weeknight dinner or a celebratory brunch, they have a way of making a meal feel homey and special. Try the folding method and the grated butter trick—small steps that produce a deliciously flakey outcome worth repeating.