Southern Buttermilk Biscuits Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Place a large mixing bowl and a box grater (or pastry cutter) ready.

Combine dry ingredients: In the large bowl whisk together 2 1/2 cups all-purpose flour, 1 tbs baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 1 tsp kosher salt until evenly blended.

Cut in butter: Grate or cut 1/2 cup cold unsalted butter into the dry mixture until pieces are pea-sized and some smaller flakes remain (use a pastry cutter, two knives, or fingers quickly). The cold butter creates flaky layers.

Add buttermilk: Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together — it will be slightly sticky. Do not overmix to keep biscuits tender.

Turn out and fold: Turn the dough onto a lightly floured surface. Gently pat to about 1-inch thickness. Fold the dough over itself 2–3 times (this builds layers), then pat again to 1-inch thickness.

Cut biscuits: Using a 2 1/2-inch round cutter (press straight down without twisting) cut 8 biscuits. Re-roll scraps gently once to cut remaining biscuits.

Bake: Place biscuits on the prepared sheet close but not touching for taller sides. Brush tops with 2 tbs extra buttermilk and bake 12–14 minutes until golden brown on top. Immediately brush with 2 tbs melted butter when they come out of the oven. Keep warm tented with foil while you finish eggs and sauce.

Prepare a double boiler: Bring 1–2 inches of water to a simmer in a medium saucepan. Use a heatproof bowl that fits over the pan without touching the water.

Whisk yolks and lemon: In the bowl, whisk 3 large egg yolks with 1 tbs fresh lemon juice until slightly thickened and pale.

Cook gently: Place the bowl over the simmering water and whisk constantly. Temper and cook the yolks for about 1–2 minutes until they become warm and slightly thickened but do not scramble. Keep the water at a gentle simmer — not boiling.

Emulsify with butter: Remove the bowl from heat. Very slowly drizzle in the 3/4 cup hot melted butter in a thin, steady stream while whisking constantly to create a smooth emulsion. If the sauce is too thick, whisk in up to 1 tsp warm water to reach desired consistency.

Season: Whisk in 1/4 tsp kosher salt and 1/8 tsp cayenne (adjust to taste). Keep sauce warm by placing the bowl in a warm location or over the warm (turned-off) pan; do not let it sit over direct heat or it may break. If sauce begins to separate, whisk in a teaspoon of warm water vigorously to bring it back together.

Beat eggs: In a bowl whisk 6 large eggs with 3 tbs whole milk or cream, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until combined and slightly frothy.

Cook low and slow: Heat a nonstick skillet over medium-low heat. Add 2 tbs unsalted butter and let it melt until foamy but not browned. Pour in the egg mixture.

Scramble gently: Stir eggs slowly with a flexible spatula, pushing curds from the edges toward the center. Cook until soft curds form and eggs are just set but still moist — about 4–6 minutes depending on heat. Remove from heat a bit early as they'll continue to set.

Finish and season: Stir in 1 tbs chopped chives (optional). Taste and adjust seasoning if needed. Keep warm until assembly.

Split biscuits: Carefully split warm biscuits in half horizontally. Place the bottom halves on plates.

Layer: Spoon a generous portion of scrambled eggs onto each biscuit bottom (about 3/4 cup per serving).

Sauce: Spoon 2–3 tbs of warm hollandaise sauce over the eggs on each biscuit. If serving family-style, keep hollandaise warm in the bowl and spoon to taste.

Top and garnish: Place biscuit tops over the sauced eggs, or serve on the side. Sprinkle with fresh parsley or extra chives and a few drops of hot sauce if desired.

Serve immediately: Serve hot so biscuits are flaky, eggs are soft, and hollandaise is warm and silky.