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Southern Buttermilk Biscuits Recipe

Alton Brown's Southern Buttermilk Biscuits recipe is an easy recipe for the most perfectly tender and flavorful biscuits.
Course Breakfast
Keyword biscuits, bread, breakfast
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1 dozen


  • 2 cups flour plus additional for dusting
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 Tablespoons butter cold
  • 2 Tablespoons shortening
  • 1 cup buttermilk (I always use 1 TBS lemon juice with 1 cup milk and allow to sit for 10 minutes until curdled)
  • melted butter if desired, to brush on top of baked biscuits


  • Preheat your over to 450 degrees.
  • In a large mixing bowl, whisk flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir (I use my hands) just until the dough comes together. The dough will be very sticky.
  • Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
  • Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first)
  • Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Brush tops with melted butter, if desired.