Buttermilk Biscuits

Southern Buttermilk Biscuits: Inspired by The Magic All Around

In my magical realism novel, The Magic All Around, the Russell house is filled with more than just stories and secrets—it’s filled with the smell of freshly baked Southern Buttermilk Biscuits. These golden, flaky treats are a family staple, baked with love and shared with laughter around their kitchen table.

There’s something magical about the process of making biscuits. Maybe it’s the way the buttermilk blends with the flour, or the methodical rolling of the dough. Or maybe it’s the way the warm, buttery aroma wraps around you like a cozy blanket, promising comfort and connection.

For the Russells, biscuits are more than food—they’re a symbol of togetherness. The simple act of sharing them creates a sense of home, even when life feels unpredictable or chaotic.

I want to share this bit of magic with you. Here’s a simple recipe to bring that cozy, comforting vibe into your own kitchen.

Southern Buttermilk Biscuits

Prep: 20 mins

Chill: 10 minutes

Cook: 15–18 mins

Total: 45 mins

Yield: 10 biscuits

Ingredients

 6 cups (722g) all-purpose flour  

2 tablespoons (26.62g) baking powder 

2 teaspoons (11.84g, fine ground) salt 

½ teaspoon (1.7g) baking soda 

12 tablespoons (170.17g) unsalted butter, cut into thin slices 

2 cups (490g) cold buttermilk 

buttermilk for brushing 

Directions

1.     Line a baking sheet with parchment paper for easy cleanup. Parchment paper will yield a crunchy bottom for your biscuit, whereas a silicon mat will not.

2.     Whisk flour, baking powder, salt, and baking soda together in a large bowl.

3.     Work the butter into the flour mixture using your fingers, a fork or pastry blender; your goal is an evenly crumbly mixture. The pastry blender works best and distributes the butter more evenly without melting it.

4.     Drizzle the buttermilk evenly over the flour mixture. Using a wooden spoon, mix quickly and gently for approximately 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in a little more buttermilk — up to an additional 2 tablespoons (28g) to make it cohesive. Dough will be a little sticky.

5.     Turn dough onto a lightly floured work surface, and pat together into a rectangle approximately 12 x 6 inches (30 x 15 cm). Flour your hands as needed.

6.     Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. Do this as quickly as possible as to not melt the butter or warm the dough too much.

7.     Place the dough on a lightly floured work surface. Pat it into a rough rectangle 1" thick (2.25 cm). Fold it into thirds like a letter, and press gently with floured fingers until the dough is 1" thick again. Repeat this process one more time.

8.     Cut the dough into 10 circles with a 2.5" cutter for traditional round biscuits.

9.     Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with buttermilk, to enhance browning. Chill in refrigerator for 10 minutes.

10. Preheat oven to 425 degrees F (220 degrees C) while biscuits chill in refrigerator.

11. Bake in the preheated oven until lightly browned, approximately 15 minutes. You might need up to 18 minutes. Remove them from the oven, and serve warm.

12. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.

Notes:

·      Substitute whole milk, light cream, or heavy cream for the buttermilk, if you prefer. Use enough of whatever liquid you choose to bring the dough together readily, without having to work it too much.

·      Placing cut biscuits closer together (with 1/4" of space between them) will help them rise higher and straighter; they'll literally hold each other up as they rise in the oven. The sides will be softer, also. If you like a crisp biscuit, space them at least 1" apart on the baking sheet so the oven's heat can reach their sides.