Southern Buttermilk Biscuits

Buttermilk biscuits have deep roots in Southern cooking, evolving from British scones and quick breads brought over by early colonists, and adapted using American soft winter wheat and buttermilk. By the 19th century, biscuits had become a defining staple of the Southern breakfast table, served with butter, jam, or gravy.

Flaky, buttery, and tender layers of Southern comfort

Cold butter is cut into flour and buttermilk for a simple dough that bakes into tall, flaky, golden biscuits.