These classic Southern-style buttermilk biscuits are tender, flaky, buttery, and wonderfully comforting. Made with simple pantry staples, cold buttermilk, and lard or vegetable shortening, they bake up beautifully golden on the outside while staying soft and tender inside.
This recipe makes approximately 24 small 2-inch biscuits, making it perfect for breakfast, brunch, family dinners, or holiday gatherings.
Ingredients
- 2 cups all-purpose flour, plus extra as needed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 5 tablespoons lard or vegetable shortening
- 1 cup buttermilk
Instructions
1. Combine the Dry Ingredients
Sift the all-purpose flour, baking powder, salt, and baking soda together into a large mixing bowl.
Sifting helps distribute the leavening agents evenly and contributes to a lighter biscuit texture.
2. Add the Fat
Add the lard or vegetable shortening to the flour mixture.
Using a pastry cutter, two forks, or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs.
Work gently and avoid overmixing.
3. Add the Buttermilk
Pour the buttermilk into the flour mixture.
Using a wooden spoon or your hands, gently bring the ingredients together until a soft dough forms.
If the dough is excessively sticky, add a small amount of flour at a time. Be careful not to add too much—the dough should remain soft.
4. Knead the Dough
Transfer the dough to a lightly floured surface.
Gently knead it for about 2 minutes, just until it comes together.
Avoid heavy kneading, as overworking the dough can produce dense biscuits instead of tender ones.
5. Chill the Dough
Wrap the dough and refrigerate it for approximately 20 minutes.
This brief chilling period helps firm the fat and makes the dough easier to roll and cut.
6. Preheat the Oven
While the dough chills, preheat your oven to 450°F (230°C).
Prepare an ungreased baking sheet. You can also line it with parchment paper.
7. Roll and Cut
Transfer the chilled dough to a lightly floured work surface.
Roll it to approximately 1/2 inch thick.
Using a 2-inch round biscuit cutter or the rim of a drinking glass, cut out the biscuits.
Press the cutter straight down rather than twisting it. This helps the biscuits rise properly.
Gather any remaining dough and gently reroll it to cut additional biscuits.
8. Arrange the Biscuits
Place the biscuits approximately 1 inch apart on the prepared baking sheet.
Keeping them slightly separated allows the edges to become golden and crisp while the centers remain tender.
9. Bake
Bake at 450°F (230°C) for 13–15 minutes, or until the biscuits have risen and the tops are beautifully golden brown.
Keep a close eye on them toward the end of the baking time, as ovens can vary.
10. Serve Warm
Remove the biscuits from the oven and serve them while warm.
They are delicious with softened butter, honey, fruit preserves, sausage gravy, country gravy, or alongside eggs and breakfast meats.
Recipe Tips
Keep the dough soft
One of the most important details is avoiding excessive flour. Add only enough flour to make the dough manageable.
Don’t overwork the dough
Gentle handling helps create tender biscuits. Too much kneading can develop the gluten and make them tough.
Lard vs. shortening
Lard gives the biscuits a rich, traditional flavor and tender texture. Vegetable shortening is a convenient alternative and also produces tender biscuits.
Cut straight down
When cutting the biscuits, avoid twisting the cutter. A clean, straight cut helps the dough rise more evenly.
Bake immediately after cutting
Once the biscuits are cut, get them into the hot oven so the leavening agents can work effectively.
What to Serve With Buttermilk Biscuits
These biscuits are incredibly versatile and can be served sweet or savory.
Try them with:
- Butter and honey
- Strawberry or raspberry jam
- Homemade gravy
- Sausage gravy
- Scrambled eggs
- Fried chicken
- Country ham
- Bacon and eggs
- Fried chicken and gravy
For breakfast, split a warm biscuit and fill it with scrambled eggs, crispy bacon, and cheese.
Storage
Allow leftover biscuits to cool completely before placing them in an airtight container.
Store at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days and reheat before serving.
Freezing Instructions
Baked biscuits can be frozen in an airtight freezer-safe container for up to 2–3 months.
To serve, thaw at room temperature and warm in a 300°F oven until heated through.
You can also freeze unbaked, cut biscuits. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Recipe Details
Prep Time: 15 minutes
Chill Time: 20 minutes
Bake Time: 13–15 minutes
Total Time: Approximately 50 minutes
Yield: About 24 small biscuits
Biscuit Size: 2 inches
Course: Breakfast / Side Dish
Cuisine: Southern American
Final Thoughts
Dolly Parton’s Buttermilk Biscuits are a simple example of how a few basic ingredients can create something incredibly satisfying. The combination of flour, buttermilk, and lard or shortening produces biscuits that are tender, fluffy, and perfect for serving warm.
Whether you spread them with butter and honey for breakfast or cover them with savory gravy for a hearty meal, these homemade biscuits are sure to become a favorite at the table.