Buttermilk Biscuits using all purpose flour
Buttermilk Biscuits using all purpose flour is a easy American Southern recipe that serves 6. 150 calories per serving. Recipe by The Chef and the Baker RVA on YouTube.
Prep: 10 min | Cook: 18 min | Total: 33 min
Cost: $5.57 total, $0.93 per serving
Ingredients
- 2.5 cups All-Purpose Flour (sifted)
- 1 tablespoon Bacon Powder (optional, adds smoky flavor)
- 1 teaspoon Salt (kosher or table salt)
- 1 tablespoon Granulated Sugar (optional, adds slight sweetness)
- 1 stick Salted Butter (cold, cut into cubes)
- 1 cup Buttermilk (cold)
- 1 cup Regular Milk (use with 1 tsp baking soda if buttermilk unavailable)
Instructions
Combine dry ingredients
In a mixing bowl, whisk together 2.5 cups all‑purpose flour, 1 tablespoon bacon powder, 1 teaspoon salt, and 1 tablespoon sugar (if using) until evenly distributed.
Time: PT3M
Cut in butter
Add one stick cold salted butter cut into cubes. Using a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with some pea‑size pieces, then gently rub remaining larger pieces with fingertips, leaving a mix of small and larger butter bits.
Time: PT4M
Incorporate buttermilk
Pour 1 cup cold buttermilk into the bowl in two additions, stirring gently after each addition until the dough just comes together and looks shaggy.
Time: PT2M
Bring dough together
Turn the dough onto a lightly floured surface. Pat it into a 1‑inch thick rectangle, fold it over once or twice to create layers, then pat again to the same thickness.
Time: PT3M
Cut biscuits
Press a large biscuit cutter straight down into the dough without twisting. Cut out about seven large biscuits; gather scraps, reshape, and cut the remaining biscuit.
Time: PT2M
Brush with buttermilk
Lightly brush the tops of the biscuits with a little extra buttermilk to promote even browning (optional).
Time: PT1M
Bake biscuits
Place biscuits on a baking sheet and bake in a pre‑heated 425°F oven for 15–20 minutes, until golden brown. If they are not browning enough, move the sheet up one rack.
Time: PT18M
Temperature: 425°F
Cool and serve
Remove biscuits from the oven, let cool on a wire rack for 5 minutes, then serve warm with butter, jam, or gravy.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole wheat flour (will be denser)
- Instead of Bacon Powder: Smoked paprika, Bacon bits
- Instead of Granulated Sugar: Honey (reduce liquid)
- Instead of Salted Butter: Unsalted butter (add 1/4 tsp salt)
- Instead of Buttermilk: Regular milk + 1 tsp baking soda
Equipment Needed
- Mixing Bowl
- Pastry Cutter
- Bench Scraper
- Biscuit Cutter (large)
- Baking Sheet
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Combine dry ingredients
- Cut in butter
- Incorporate buttermilk
- Bake biscuits
Chef Tips from the Video
- Keep all dairy ingredients cold until they hit the flour; this creates steam pockets for flakiness.
- Do not twist the biscuit cutter; a straight press yields the best rise.
- If you prefer a softer biscuit, handle the dough even more gently and limit folding.
Troubleshooting
Dough is too dry and crumbly.
Add a tablespoon of cold buttermilk at a time until the dough comes together.
Dough is overly sticky.
Sprinkle a little extra flour on the work surface and gently fold the dough until it is manageable.
Biscuits do not rise or are dense.
Make sure the butter is very cold and the buttermilk is chilled; avoid over‑mixing which can develop gluten.
Biscuits are pale and not golden.
Brush tops with a bit of buttermilk before baking and move the sheet up one rack for the last few minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat in oven.
Room temperature: Can sit at room temperature for up to 2 days if sealed.
Make-Ahead Tips
- Shape, cut, and freeze raw biscuits on a tray; transfer to a bag and bake from frozen, adding 2–3 minutes to bake time.
- Bake biscuits fully, let cool, then freeze; reheat in oven for best texture.
Frequently Asked Questions
What is the cultural significance and history of buttermilk biscuits in Southern American cuisine?
Buttermilk biscuits have been a staple of Southern hospitality since the 19th century, originating from British scones and adapted with buttermilk to create a tender, fluffy texture that pairs perfectly with gravy, honey, or jam.
What are the traditional regional variations of buttermilk biscuits across the Southern United States?
In the Deep South, biscuits are often made with a higher butter ratio for extra flakiness, while in the Gulf Coast some cooks add a pinch of cornmeal for a slightly gritty crust. In Texas, biscuits may be served with sausage gravy as a breakfast staple.
How are authentic buttermilk biscuits traditionally served in Southern households?
They are typically served warm, split open, and slathered with butter, honey, or covered in sausage gravy. They also accompany fried chicken, barbecue, and soups as a comforting side.
What occasions or celebrations are buttermilk biscuits traditionally associated with in Southern culture?
Biscuits appear at family brunches, holiday breakfasts, church potlucks, and as a comforting addition to Sunday dinner spreads throughout the South.
How does the buttermilk biscuit fit into the broader Southern cuisine tradition?
The biscuit embodies Southern values of simplicity, resourcefulness, and comfort, using pantry staples like flour, butter, and cultured dairy to create a versatile bread that complements both sweet and savory dishes.
What are the authentic traditional ingredients for buttermilk biscuits versus acceptable substitutes?
Traditional ingredients are all‑purpose flour, cold salted butter, and cultured buttermilk. Acceptable substitutes include using regular milk with 1 tsp baking soda, or swapping salted butter for unsalted butter plus a pinch of salt.
What other Southern dishes pair well with buttermilk biscuits?
Serve them alongside fried chicken, shrimp and grits, collard greens, country ham, or top them with sausage gravy for a classic breakfast.
What are the most common mistakes to avoid when making buttermilk biscuits at home?
Common errors include over‑mixing the dough, using warm butter, and not keeping the buttermilk cold. These mistakes develop gluten or melt the butter, resulting in dense, tough biscuits.
Why does this buttermilk biscuit recipe use cold butter and a quick mix‑and‑fold method instead of a traditional kneading technique?
Cold butter creates steam pockets that puff the biscuit layers, while minimal handling prevents gluten formation. A quick mix‑and‑fold method yields a lighter, flakier biscuit than extensive kneading.
How do I know when the buttermilk biscuits are done baking?
The biscuits are done when the tops are golden brown and a toothpick inserted into the center comes out clean with no wet dough. The edges should feel firm to the touch.
What does the YouTube channel The Chef and the Baker RVA specialize in?
The Chef and the Baker RVA focuses on approachable, home‑cooked American comfort foods, with a strong emphasis on baking basics, quick weeknight meals, and step‑by‑step visual guides for home bakers.
How does the YouTube channel The Chef and the Baker RVA's approach to Southern cooking differ from other cooking channels?
The Chef and the Baker RVA combines clear, concise narration with close‑up shots of technique, prioritizing simplicity and ingredient accessibility, whereas many channels add elaborate plating or exotic twists that can complicate classic Southern recipes.
Last updated: August 31, 2026
