Fluffy Southern Buttermilk Biscuits
Tender, fluffy Southern-style buttermilk biscuits made with cold butter and buttermilk, then air fried until beautifully risen and golden. These classic American biscuits are ideal for breakfast, brunch, or as a warm side dish.
Equipment
- Large mixing bowl
- Round cutter, 2-inch
- Rubber spatula
- Whisk
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk chilled
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter chilled and cut into small cubes
- 1 teaspoon sugar
Instructions
- Whisk the all-purpose flour, baking powder, baking soda, kosher salt, and sugar together in a large mixing bowl. Add the chilled butter and work it into the flour with your fingertips until pea-sized pieces remain.
- Pour the chilled buttermilk over the flour mixture. Fold gently with a rubber spatula until the ingredients are just combined. Avoid overworking the dough.
- Turn the dough onto a well-floured work surface and gently pat it into a disc approximately ½ inch thick. Cut out 16 biscuits with a 2-inch round cutter, pressing straight down without twisting.
- Arrange 8 biscuits in a single layer in the air fryer basket with their edges just touching. Air fry at 325°F (163°C) for approximately 18 minutes, until risen and golden brown.
- Serve the first batch warm. Cook the remaining biscuits in the same way or freeze the uncooked biscuits for later use.
Notes & Wine Advice
Serving Suggestions
Serve the biscuits warm with butter, honey, jam or fruit preserves. For a savoury breakfast, pair them with scrambled eggs, bacon or sausage. They also make an excellent accompaniment to soups, stews and other comforting dishes. Browse our Breakfast recipes and Brunch recipes for more serving ideas.Recipe Notes
Keep both the butter and buttermilk cold until they are needed. Small pieces of cold butter create steam during cooking and help produce a lighter, layered biscuit. Mix and handle the dough as little as possible because excessive handling can make the biscuits firm rather than tender.Variations
Add grated Cheddar for cheese biscuits or mix chopped chives, parsley or other herbs into the flour. A small amount of garlic powder can be added for a savoury version. For a sweeter breakfast biscuit, lightly brush the tops with melted butter and serve with honey.Storage and Freezing
Store cooled biscuits in an airtight container for up to 2 days or refrigerate them for up to 4 days. Reheat them briefly in the air fryer before serving. Uncooked biscuits can be frozen for up to 1 month. Freeze them individually before transferring them to a freezer-safe container.Wine Advice
A fresh Prosecco works particularly well when these buttery biscuits are served for brunch. Its bubbles and acidity provide a refreshing contrast to the rich butter and buttermilk. For a savoury dinner serving, a lightly oaked Chardonnay is another suitable choice.Nutrition values
Serving: 4 biscuits | Calories: 540 kcal | koolhydraten: 70 g | Eiwitten: 11 g | Vet: 24 g | Verzadigd vet: 15 g | Natrium: 1040 mg | Suiker: 4 g