Buttermilk biscuits are a staple of Southern American cooking, originating from 19th‑century farm households where buttermilk was a common by‑product of butter making. They became a beloved side for fried chicken, gravy, and breakfast spreads, symbolizing comfort and hospitality.

In the Deep South, biscuits are often made with a higher butter ratio and served with honey or gravy. In the Midwest, they may include a touch of cream or be slightly sweeter. Some coastal versions add cornmeal for a gritty texture.

They are typically split and slathered with butter, honey, or jam, or served alongside fried chicken, country ham, or sausage gravy. They may also be used as a base for breakfast sandwiches.

Biscuits appear at brunches, holiday breakfasts (especially Thanksgiving), church potlucks, and family gatherings. Their ease of making in large batches makes them popular for community events.

The core ingredients are all‑purpose flour, cold high‑fat butter, baking powder, salt, a pinch of sugar, and cultured buttermilk. Substitutes can include whole‑wheat flour (1:1), cultured yogurt thinned with water for buttermilk, or a butter‑margarine blend, though flavor and texture will change.

Classic pairings include fried chicken, country ham, sausage gravy, shrimp and grits, collard greens, and a drizzle of honey or maple syrup. They also complement a hearty bowl of gumbo or jambalaya.

Tandem’s biscuits use a high‑fat European butter and a precise cold‑buttermilk method that creates extra‑flaky layers. The bakery also finishes them with a butter glaze and flaky sea salt, adding a luxurious salty‑sweet finish not always found in home recipes.

Common errors include letting the butter warm up while mixing, over‑kneading the dough, using too much liquid, and cutting the biscuits with a dull cutter. Each of these can result in dense, flat biscuits instead of light, layered ones.

Cold butter creates pockets of fat that steam during baking, producing the flaky layers. A gentle toss preserves those butter pieces, whereas vigorous kneading would melt the butter and eliminate the desired texture.

Yes. Unbaked biscuit dough can be frozen on a parchment sheet and baked from frozen, adding 5‑7 minutes to the bake time. Baked biscuits store in the refrigerator for up to 3 days and can be reheated in a 350°F oven for a few minutes.

The YouTube channel Tandem Coffee Roasters specializes in showcasing bakery‑style recipes, coffee‑pairing ideas, and behind‑the‑scenes looks at their Portland‑based café, focusing on approachable, high‑quality baked goods.

Tandem Coffee Roasters emphasizes precise, weight‑based measurements, seasonal ingredient sourcing, and a balance between coffee culture and baked goods, whereas many other channels rely on volume measurements and focus solely on either coffee or baking.