Vintage Southern Buttermilk Biscuits

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A recreation of 1920s Southern homestyle biscuits, using heirloom flour and true buttermilk for tender, flaky layers that melt on the tongue. This Southern American-inspired recipe, ready in about 35 minutes, combines all-purpose flour, baking powder, kosher salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup, cold unsalted butter
• 3/4 cup, cold buttermilk

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Whisk 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp kosher salt in a large bowl.
2. Step 2: Cut 1/2 cup cold unsalted butter into 1/2-inch cubes, then work into the dry ingredients using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter bits—do not overmix.
3. Step 3: Add 3/4 cup cold buttermilk and gently fold with a spatula until just combined; dough should hold together when pressed but not be wet.
4. Step 4: Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and cut into 6 equal squares with a floured knife. Place 1 inch apart on the baking sheet.
5. Step 5: Bake 18-20 minutes until golden brown on edges and puffed, rotating the pan halfway through until deep golden and crusty.