Soft, flaky, and buttery buttermilk biscuit recipe that you can make at home from scratch. Inspired by the Southern-style biscuits from Popeyes.
- 4 cups all-purpose flour
- 1 cup buttermilk (plus another 1/4 cup if needed)
- 1/2 cup whole milk
- 1 cup salted butter, cold & grated (2 sticks), do not use European butter*
- 2 tbsp melted salted butter, for brushing on top
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt, Diamond Crystal (1 tsp if Morton Kosher and 1/2 tsp if using table salt)
- Grate the cold butter* and place it in the freezer to chill while you mix the rest of the ingredients. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Add the cold shredded butter straight from the freezer to the flour mixture and incorporate quickly with your hands, breaking up huge chunks so that each butter strand gets a coat of flour (move quickly and avoid touching the butter for too long so it stays cold.)
- Pour cold buttermilk and milk into the dough and stir with a spoon until a coarse, shaggy dough forms. If the dough is too dry and not clumping, add a little more buttermilk. If the butter in the dough feels like it has come to room temp, put the dough in the freezer* for 10 mins to cool.
- Lightly flour your work surface and hands. Transfer the dough onto your work surface, pressing together with your hands. This is a coarse dough. Since this is a tender biscuit, you don’t want to overwork it. Roll the dough out into a rectangle approximately 12″ by 16″. Fold the dough over itself once, roll flat, turn, and fold the dough one more time. This creates rough layers. Roll the final folded dough out to 1-inch thick approximately 12″ by 16″, and cut into squares about 3″ wide. Lay biscuits on your lined baking sheet, at least 1/2 inch apart. Brush each biscuit with the melted butter
- Preheat oven to 400º F. While the oven preheats, refrigerate or freeze the tray of biscuits while the oven is preheating so the butter can get cold again. Bake for 20-25 minutes until golden brown on top. Cool for 10 minutes and serve with your favorite jam, salted butter, or my personal favorite, salted honey butter*!
*Cold Butter – Refrigerated butter will be much easier to grate than frozen butter, so I recommend grating then freezing.
*European Butter – do not use European/Irish butter in this recipe. It has a higher fat content and melts much faster than regular butter. I use Kirkland Signature salted butter in this recipe. I also love Land O Lakes salted butter for baking.
*Freeze Dough before rolling – it will be much easier to roll the dough when the butter is cold vs. room temp. You’ll be able to make the folds very easily instead of it getting too sticky.
*Salted Honey Butter – my go-to is to whip a stick of salted butter in my stand mixer until fluffy and add 2-4 tbsp of honey and kosher salt to taste! It’s delicious!
Keywords: biscuit, biscuits, buttermilk biscuits, southern biscuits