Southern Breakfast Biscuits Easy but Light and Fluffy
Start your mornings with these Southern Breakfast Biscuits—an easy-to-make, delightfully light and fluffy recipe that’s perfect for breakfast or brunch. Made with pantry staples like all-purpose flour, cold unsalted butter, and rich buttermilk, these biscuits come together in just 30 minutes, making them ideal for busy mornings or a weekend treat. The key to their irresistible flakiness lies in the butter-cutting technique and a simple folding step that creates layers of tender, melt-in-your-mouth perfection. Whether brushed with cream for a golden top or served fresh out of the oven with a dollop of butter or a drizzle of honey, these biscuits are sure to impress your family and guests alike. Complete with step-by-step instructions, this recipe is a must-try for fans of traditional southern comfort food.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 6 tablespoons unsalted butter (cold, cubed)
- 0.75 cups buttermilk (cold)
- 2 tablespoons milk or cream (for brushing tops, optional)
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs (small pea-sized pieces of butter are ideal).
Pour in the cold buttermilk gradually, stirring with a fork until the dough just comes together. Be careful not to overmix; the dough should be somewhat shaggy and slightly sticky.
Transfer the dough to a lightly floured surface. Gently pat or roll the dough into a rectangle about 3/4 inch thick. Fold the dough over itself in thirds (like folding a letter), then rotate it 90 degrees and gently roll it out again. Repeat this folding step 2-3 times to help create layers for flakiness.
Pat the dough down to about 3/4 inch thickness. Use a round biscuit cutter (about 2.5 inches in diameter) to cut out the biscuits. Press straight down without twisting the cutter to help the biscuits rise evenly. Gather any scraps, re-roll, and cut out more biscuits as needed.
Place the biscuits on the prepared baking sheet, ensuring they are touching slightly for softer sides or spaced apart for crispier edges.
Brush the tops of the biscuits with milk or cream if desired for a golden finish.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
Remove from the oven and let cool slightly on a wire rack. Serve warm with butter, jam, or your favorite breakfast accompaniments.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 15.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
