Name: Southern Biscuits Without Buttermilk
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 g plain (all-purpose) flour; 12 g baking powder; 3 g baking soda/bi-carb soda; 3 g salt ((see note)); 100 g unsalted butter (chilled & cut into 1cm (½in) cubes); 100 g whole milk (fridge cold); 100 g sour cream (fridge cold)

It’s hard to explain an American biscuit to someone who didn’t grow up with them (meaning my husband), but I do always jump to them being something like a delicious, savoury scone. And this biscuit recipe that I developed is definitely that!

They are fluffy, flaky, super buttery and also don’t use buttermilk – instead, I swap in some sour cream for a bit of acidity. They’re also remarkably simple to make and you can pull them from the oven in about 30 minutes.

Flaky Biscuits (No Buttermilk!) — Homemade Biscuits (No Buttermilk!)

How to Make Southern Biscuits Without Using Buttermilk

As I’ve mentioned, these are super simple to make and the method is really similar to something like my lemon-blueberry scones (they’re just a savoury version of it!). All you really need is a bit of butter, flour, milk and sour cream along with some salt and leavening.

Start first by adding some flour to a large bowl. To the flour, add some baking powder, baking soda and some salt and then whisk to combine.

Now, like making scones (or something like pie dough), it’s time to incorporate some cool butter. Cut your unsalted butter into cubes and then add it to the flour mixture, tossing to coat it with your fingertips.

Then, using your fingertips, smash the butter into the flour. Keep doing this until the largest pieces are about the size of walnut halves.

Now, in a small bowl, whisk together some sour cream and whole milk. Make a well in the flour mixture and pour the milk and sour cream into it.

Use a fork to stir until te liquid is just combined and a shaggy dough forms. Don’t worry if some dry spots remain – it’s better to undermix here as you don’t want to develop unnecessary gluten (you want tender biscuits!).

Pat the dough into a square and then divide it into quarters. Then, stack the quarters on top of each other and pat it into a square again. Repeat this step once more and then roll out the dough to be a bit thinner.

Then, all you need to do is punch out the biscuits! And once you’ve done that, go ahead and place them on a parchment-lined baking tray.

Move the tray to the oven and bake until they’re golden, puffed and crisp around the edges – this usually takes about 10-12 minutes.

Let the biscuits cool for at least 5 minutes before taking them off the tray. You can let them cool completely on a wire rack, or you can eat them warm (my favourite!).

Southern Biscuits Without Buttermilk

These flaky, buttery biscuits come together quickly, are perfectly tender and use sour cream and milk in lieu of buttermilk!

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Servings 8 biscuits

Prep Time 20

Total Time 30

Ingredients

250 g (2 cups) plain (all-purpose) flour
12 g (2 ½ tsp) baking powder
3 g (½ tsp) baking soda/bi-carb soda
3 g (½ tsp) salt (see note)
100 g (7 tbsp) unsalted butter chilled & cut into 1cm (½in) cubes
100 g (½ cup) whole milk fridge cold
100 g (½ cup) sour cream fridge cold

Instructions

Preheat oven to 180°C/350°F. In a large bowl, add the flour, baking powder, baking/bi-carb soda and salt. Whisk until well combined. Add the butter and, using your fingertips, pinch the butter into the flour. Continue working in the butter until the largest pieces are the size of walnut halves.
Combine the milk and sour cream in a small bowl. Make a well in the flour mixture and pour the milk mixture over it. Use a fork to combine it with the flour, just until a shaggy dough forms. It is all right if there are some dry spots remaining.
Turn the dough onto a clean work surface and pat it into a rectangle of about 5cm (2in) thick. Use a knife or a bench scraper to divide the dough into quarters and stack them on top of each other. Pat to 5cm (2in) thick again and repeat once more.
Roll the dough into a circle that is roughly 4cm (1½ in) thick. Use an 8cm (3 in) circular cutter to punch out 8 biscuits and place on a parchment-lined baking tray. You may gather the scraps, stack them on top of each other, and pat them out once more to get to 8 biscuits, but don't do this more than once.
Move to the oven and bake until they are puffed, golden and crisp around the edges for 10-12 minutes. Allow to cool for 5 minutes before transferring to a wire rack or serving.

Notes

For best results, measure salt by weight, as different salts vary in crystal size and density.

Make Ahead

The baked biscuits are best eaten the day they are made, but they will keep in an airtight container at room temperature for up to 3 days.

The unbaked biscuits can be frozen solid on a baking tray then transferred to an airtight container for up to 3 months. Bake directly from frozen, adding 3-5 minutes onto the total bake time.