Can You Make Southern Biscuits Without Buttermilk?

Southern biscuits are one of the most beloved comfort foods in American cooking. Known for their golden tops, soft centers, buttery flavor, and tender, flaky layers, homemade Southern biscuits have been a breakfast staple for generations.

But what happens when you want to make a fresh batch of biscuits and discover you don’t have any buttermilk?

The good news is that you can absolutely make Southern biscuits without buttermilk, and they can still turn out fluffy, tender, and delicious.

Whether you use regular milk, homemade buttermilk substitutes, sour cream, or even water in a pinch, there are several ways to make traditional Southern-style biscuits using ingredients you probably already have in your kitchen.

In this guide, you’ll learn how to make Southern biscuits without buttermilk, which substitutes work best, how to achieve fluffy biscuits, and the common mistakes to avoid.

Can You Make Southern Biscuits Without Buttermilk?

Yes, Southern biscuits can be made without buttermilk.

Although buttermilk is traditionally used in many Southern biscuit recipes, it isn’t absolutely necessary for making soft, fluffy homemade biscuits.

Buttermilk contributes three important qualities to biscuits:

1. Tenderness: Its acidity helps create a tender texture.

2. Flavor: It provides a slightly tangy taste that balances the richness of butter.

3. Rise: Its acidity reacts with baking soda when the recipe includes it, helping biscuits rise.

However, regular milk combined with baking powder can produce excellent biscuits without requiring buttermilk.

The secret is using cold butter, measuring the flour correctly, handling the dough gently, and baking at a high temperature.

With the right technique, you can make homemade Southern biscuits that are just as satisfying as traditional buttermilk biscuits.

Easy Southern Biscuits Without Buttermilk Recipe

This simple Southern biscuit recipe uses regular milk instead of buttermilk. It requires only a handful of ingredients and takes approximately 25 minutes from start to finish.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 tablespoon granulated sugar (optional)

• 6 tablespoons unsalted butter, cold

• ¾ cup whole milk, cold

• 1 tablespoon melted butter for brushing (optional)

Instructions

Step 1: Preheat the oven

Preheat your oven to 450°F.

Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.

A hot oven is important because it helps the biscuits rise quickly and develop golden-brown tops.

Step 2: Combine the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar if using.

Mix thoroughly to distribute the baking powder evenly throughout the flour.

Step 3: Cut in the cold butter

Cut the cold butter into small cubes.

Add the butter to the flour mixture and use a pastry cutter, fork, or your fingertips to work it into the flour.

Continue until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

These small pieces of cold butter help create flaky layers during baking.

Step 4: Add the milk

Pour the cold milk into the flour mixture.

Gently stir with a fork or spatula until the dough begins to come together.

Avoid overmixing. The dough should be soft and slightly sticky.

If it appears too dry, add additional milk one teaspoon at a time.

Step 5: Shape the dough

Transfer the dough to a lightly floured surface.

Gently press it into a rectangle approximately ¾ to 1 inch thick.

For additional flaky layers, fold the dough into thirds, gently flatten it, and repeat once or twice.

Avoid kneading excessively because this can make the biscuits tough.

Step 6: Cut the biscuits

Use a 2½-inch biscuit cutter to cut straight down through the dough.

Do not twist the cutter, as twisting can seal the edges and interfere with rising.

Place the biscuits on the prepared baking sheet or in the cast-iron skillet.

For softer sides, position the biscuits so they are barely touching.

Step 7: Bake

Bake for approximately 12–15 minutes, or until the biscuits have risen and the tops are golden brown.

Baking time may vary depending on biscuit thickness and oven performance.

Step 8: Brush with butter

Remove the biscuits from the oven and brush the tops with melted butter if desired.

Serve warm with butter, honey, jam, sausage gravy, or your favorite Southern breakfast foods.

What Can You Substitute for Buttermilk in Southern Biscuits?

Several common ingredients can replace buttermilk in homemade biscuits.

Some substitutes provide the tangy flavor of traditional buttermilk, while others produce a milder biscuit.

1. Regular milk

Regular milk is one of the easiest substitutes for buttermilk.

Whole milk generally produces richer, more tender biscuits because it contains more fat than reduced-fat milk.

However, 2% milk can also work.

For biscuit recipes that rely on baking powder rather than baking soda, regular milk can often replace buttermilk in equal amounts.

Best for: Traditional-tasting biscuits with a mild, buttery flavor.

2. Milk and lemon juice

You can make a homemade buttermilk substitute using regular milk and lemon juice.

To prepare one cup:

• Add 1 tablespoon lemon juice to a measuring cup.

• Pour in enough milk to reach the 1-cup mark.

• Stir gently.

• Let stand for 5–10 minutes.

The mixture may thicken or curdle slightly.

This substitute provides acidity similar to buttermilk and works well in many biscuit recipes.

Best for: Biscuits that need the tangy flavor and acidity of buttermilk.

3. Milk and white vinegar

White vinegar can also be used to create a homemade buttermilk substitute.

Combine 1 tablespoon white vinegar with enough milk to make 1 cup.

Allow the mixture to sit for approximately 5–10 minutes before using.

This is especially helpful when making a recipe that contains baking soda.

Best for: Traditional Southern biscuit recipes that specifically call for buttermilk.

4. Sour cream and milk

Sour cream adds richness and a slight tanginess to homemade biscuits.

For a substitute, combine approximately:

• ½ cup sour cream

• ½ cup milk

Stir until smooth.

Adjust the milk slightly if necessary to create a pourable consistency.

Best for: Rich, tender biscuits with a soft interior.

5. Plain yogurt and milk

Plain unsweetened yogurt can work as a substitute for buttermilk.

Mix equal parts plain yogurt and milk until smooth.

Greek yogurt may require additional milk because it is thicker than regular yogurt.

Best for: Tender biscuits with a mild tangy flavor.

6. Water

If you don’t have milk or buttermilk, water can be used in some biscuit recipes.

However, biscuits made with water tend to have less richness and flavor.

Using butter or another fat becomes especially important when making biscuits with water.

Best for: Emergency biscuit recipes when dairy milk isn’t available.

Which Buttermilk Substitute Makes the Best Southern Biscuits?

The best substitute depends on the flavor and texture you’re trying to achieve.

For the closest replacement to traditional buttermilk, milk mixed with lemon juice or vinegar is an excellent choice.

For a simple biscuit recipe without buttermilk, whole milk is often the easiest option.

How Do You Make Southern Biscuits Fluffy Without Buttermilk?

Fluffy Southern biscuits depend on more than the type of liquid used.

The temperature of the ingredients, how the dough is handled, and the baking method all affect the finished texture.

Keep the butter cold

Cold butter is one of the most important ingredients in flaky homemade biscuits.

As biscuits bake, moisture in the butter turns into steam, helping create separation between layers.

If the butter becomes too warm before baking, the biscuits may spread rather than rise properly.

For the best results, keep the butter refrigerated until you’re ready to use it.

You can also grate frozen butter directly into the flour mixture.

Use fresh baking powder

Baking powder provides the primary rise in biscuits made without acidic buttermilk.

Old or expired baking powder may not produce enough gas to lift the dough properly.

For the best results, use fresh baking powder and measure it accurately.

Avoid overworking the dough

Overmixing develops gluten, which can make biscuits chewy or tough.

Stir the ingredients only until the dough comes together.

A slightly rough dough is perfectly normal.

Don’t roll the dough too thin

For tall Southern biscuits, aim for a dough thickness of approximately ¾ to 1 inch.

Thin dough produces shorter biscuits, even when the recipe is prepared correctly.

Bake at a high temperature

Southern biscuits are commonly baked at temperatures between 425°F and 450°F.

The high heat helps create a quick rise and golden exterior while keeping the interior tender.

Can You Make Southern Biscuits Without Milk or Buttermilk?

Yes. Southern-style biscuits can be made without either milk or buttermilk.

Water, unsweetened plant-based milk, or other suitable liquids can be used in recipes designed for those ingredients.

Unsweetened oat milk and soy milk are convenient alternatives because they have relatively mild flavors.

Almond milk can also work, although it may produce a slightly different flavor and texture.

When using plant-based milk, choose an unsweetened, unflavored variety.

Vanilla-flavored or sweetened milk alternatives can change the flavor of savory biscuits.

Keep in mind that replacing milk alone does not make biscuits dairy-free if the recipe still contains butter.

Can You Make Southern Biscuits With Self-Rising Flour Without Buttermilk?

Yes. Self-rising flour is a popular ingredient in Southern biscuit making because it already contains baking powder and salt.

This simplifies the recipe and reduces the number of ingredients needed.

Three-Ingredient Southern Biscuits

Ingredients

• 2 cups self-rising flour

• 6 tablespoons cold unsalted butter

• Approximately ¾ cup cold whole milk

Instructions

1. Preheat the oven to 450°F.

2. Place the self-rising flour in a large bowl.

3. Cut the cold butter into the flour until the mixture resembles coarse crumbs.

4. Gradually add the milk and stir until a soft dough forms.

5. Turn the dough onto a lightly floured surface.

6. Gently fold and flatten the dough until approximately 1 inch thick.

7. Cut biscuits using a biscuit cutter.

8. Place on a baking sheet and bake for 12–15 minutes, until golden brown.

Because self-rising flour already contains baking powder and salt, you generally should not add additional amounts unless the recipe specifically calls for them.

This is one of the easiest ways to make homemade Southern biscuits without buttermilk.

Why Are My Homemade Southern Biscuits Hard?

Hard biscuits are usually caused by overworking the dough or adding too much flour.

When biscuit dough is mixed or kneaded excessively, gluten develops and creates a tougher texture.

Other possible causes include:

• Adding too much flour during shaping

• Using too little fat

• Baking the biscuits too long

• Using a dough that is too dry

• Allowing the butter to become too warm

To prevent hard biscuits, use a light touch when mixing and shaping.

The dough should remain soft rather than stiff.

Why Didn’t My Southern Biscuits Rise?

Flat biscuits can result from several common baking mistakes.

One of the most frequent causes is expired baking powder.

Other causes include rolling the dough too thin, using warm butter, twisting the biscuit cutter, or baking at an oven temperature that is too low.

For taller biscuits, make sure your baking powder is active, your butter is cold, and your oven is fully preheated.

Cutting straight down through the dough also helps the biscuits expand evenly.

Should Southern Biscuits Touch While Baking?

Southern biscuits can be baked either touching or separated.

The arrangement affects their finished texture.

Biscuits placed close together: They tend to rise against one another and develop softer sides.

Biscuits spaced apart: They generally develop more golden, slightly crisp edges.

If you prefer soft, tall Southern biscuits, placing them close together in a cast-iron skillet or baking pan is a good option.

For biscuits with crispier sides, leave approximately 1 inch between them on a baking sheet.

Is Butter or Shortening Better for Southern Biscuits?

Both butter and shortening can produce delicious homemade biscuits.

Butter provides a rich flavor and helps create flaky layers.

Shortening has a higher melting point and can produce tender biscuits when handled properly.

Some traditional Southern recipes combine butter and shortening to achieve a balance of flavor and texture.

For homemade biscuits without buttermilk, butter is an excellent choice because it contributes additional richness.

If you’re making biscuits with regular milk, using good-quality butter helps compensate for the milder flavor.

Can You Make Southern Biscuits Ahead of Time?

Yes. Homemade Southern biscuits can be prepared ahead of time.

One convenient option is to prepare and cut the biscuit dough, then refrigerate it until you’re ready to bake.

For longer storage, freeze the unbaked biscuits individually on a baking sheet.

Once frozen, transfer them to an airtight freezer container or freezer bag.

Frozen unbaked biscuits can generally be stored for up to 2–3 months for best quality.

Bake them directly from frozen, allowing a few additional minutes of baking time.

This makes it easy to enjoy freshly baked biscuits without preparing dough every morning.

How Do You Store Leftover Southern Biscuits?

Allow leftover biscuits to cool completely before storing.

Place them in an airtight container or resealable storage bag.

For best quality:

• Room temperature: Store for approximately 1–2 days.

• Refrigerator: Store for up to 4–5 days, although refrigeration may dry them out.

• Freezer: Store for up to 2–3 months for best quality.

To reheat, wrap biscuits loosely in foil and warm them in a 350°F oven for approximately 8–10 minutes, or until heated through.

Frozen biscuits may require additional time.

You can also reheat individual biscuits briefly in the microwave, although this may produce a softer texture.

What Do You Serve With Southern Biscuits?

Southern biscuits are incredibly versatile and can be served with sweet or savory dishes.

Some of the most popular options include:

• Southern sausage gravy

• Country-style white gravy

• Scrambled eggs and bacon

• Fried chicken

• Country ham

• Butter and honey

• Strawberry jam

• Apple butter

• Fried eggs and cheese

• Homemade chicken and gravy

Biscuits and gravy remain one of the most recognizable Southern breakfast combinations.

The buttery, fluffy texture of homemade biscuits pairs especially well with rich sausage gravy or traditional white pepper gravy.

For a sweeter breakfast, warm biscuits topped with butter and honey are a simple Southern favorite.

Frequently Asked Questions About Southern Biscuits Without Buttermilk

Can I use 2% milk instead of buttermilk in biscuits?

Yes. You can use 2% milk in biscuits. Whole milk provides more richness, but 2% milk can still produce soft, fluffy results.

For recipes containing baking soda, you may need an acidic substitute rather than plain milk.

Can I substitute heavy cream for buttermilk in biscuits?

Yes, but heavy cream contains significantly more fat than buttermilk.

Cream biscuit recipes often use fewer additional fats because the cream already provides richness.

For best results, use a recipe specifically designed for heavy cream rather than assuming it will behave exactly like buttermilk.

Can I make Southern biscuits without baking powder?

Yes, but you’ll need another source of leavening.

Self-rising flour already contains baking powder, making it a convenient alternative.

Baking soda can also provide leavening when paired with sufficient acid, but it is not a direct one-for-one substitute for baking powder.

Can I use melted butter instead of cold butter?

You can make certain biscuit recipes with melted butter, but traditional flaky Southern biscuits generally benefit from cold butter.

Cold butter helps create distinct layers, while melted butter distributes more evenly throughout the dough.

Can I make Southern biscuits without sugar?

Absolutely.

Many traditional Southern biscuit recipes contain no sugar at all.

Sugar is optional and is typically added for a slightly sweeter flavor or additional browning.

What is the secret to tender Southern biscuits?

The most important factors are cold fat, proper flour measurement, fresh leavening, and gentle handling.

Avoid overmixing the dough, and bake the biscuits in a fully preheated oven.

Are biscuits without buttermilk still considered Southern biscuits?

Yes.

Southern biscuit recipes vary widely by family, region, and tradition.

Some use buttermilk, while others use sweet milk, cream, shortening, lard, or self-rising flour.

The cooking method and characteristic tender texture are more important than relying on one particular liquid.

Final Thoughts: You Don’t Need Buttermilk to Make Delicious Southern Biscuits

Making Southern biscuits without buttermilk is easier than many people realize.

While buttermilk adds tanginess and helps create a tender texture, it is not the only ingredient capable of producing delicious homemade biscuits.

Regular whole milk works beautifully in recipes that use baking powder, while milk mixed with lemon juice or vinegar provides an easy alternative when a traditional recipe calls for buttermilk.

The real secret to great Southern biscuits is using cold butter, handling the dough gently, cutting the biscuits properly, and baking them at a high temperature.

Whether you’re preparing biscuits and gravy for a weekend breakfast, serving homemade biscuits alongside fried chicken, or simply enjoying a warm biscuit with butter and honey, there’s no reason to skip this Southern classic just because you’re out of buttermilk.

With a few basic pantry ingredients and the right technique, you can make fluffy, buttery Southern biscuits from scratch whenever the craving strikes.