If you love homemade biscuits with a golden, crispy exterior and a soft, fluffy center, these Fried Buttermilk Biscuits are a must-try. Instead of baking them in the oven, these biscuits are gently fried until beautifully browned, giving them a wonderfully crisp outside while keeping the inside tender and buttery.
They make a delicious breakfast alongside eggs and sausage, a comforting side for soups and stews, or a simple snack served with butter, honey, or jam.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 5 tablespoons cold unsalted butter, cubed
- ¾ cup cold buttermilk, plus 1–2 tablespoons if needed
- Vegetable oil, for frying
Optional for Serving
- Butter
- Honey
- Maple syrup
- Strawberry or raspberry jam
- Powdered sugar
Instructions
1. Prepare the Dough
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few small pieces of butter remaining.
Pour in the cold buttermilk and gently stir until a shaggy dough forms.
Do not overmix. A few dry crumbs are fine.
2. Fold the Dough
Turn the dough onto a lightly floured surface.
Gently pat it into a rectangle, then fold it in half.
Pat it out again and fold it once more. Repeat this process 2–3 times. These folds help create flaky layers.
Finally, pat the dough to about ¾-inch thickness.
3. Cut the Biscuits
Use a floured 2½- to 3-inch biscuit cutter to cut out the biscuits.
Press the cutter straight down rather than twisting it. Twisting can seal the edges and prevent the biscuits from rising properly.
Gather the scraps gently and cut additional biscuits.
4. Heat the Oil
Pour about 1½–2 inches of vegetable oil into a heavy skillet or Dutch oven.
Heat the oil to approximately 350°F (175°C).
Maintain the temperature as consistently as possible. If the oil is too hot, the outside will brown before the center cooks. If it’s too cool, the biscuits can absorb too much oil.
5. Fry the Biscuits
Carefully place a few biscuits into the hot oil, making sure not to overcrowd the pan.
Fry for approximately 2–3 minutes per side, turning gently with tongs or a slotted spoon.
The biscuits should become puffed and golden brown.
Transfer them to a paper towel-lined plate or wire rack to drain.
Repeat with the remaining biscuits.
6. Serve Warm
Serve the fried biscuits while they’re warm.
For a classic sweet version, brush them with butter and drizzle with honey or maple syrup.
For a savory breakfast, serve them with eggs, sausage gravy, bacon, or ham.
Tips for Light and Flaky Fried Biscuits
Keep the butter cold: Cold butter creates little pockets of steam during cooking, helping produce flaky layers.
Don’t overwork the dough: Too much mixing can make the biscuits tough.
Use cold buttermilk: Cold ingredients help keep the dough tender.
Don’t twist the cutter: Press straight down for better layers and a higher rise.
Watch the oil temperature: A kitchen thermometer makes frying much easier and more consistent.
Don’t overcrowd the skillet: Fry in batches so the oil temperature doesn’t drop too much.
Sweet Fried Buttermilk Biscuits
For a sweeter breakfast treat, increase the sugar to 2–3 tablespoons. Once fried, toss the warm biscuits lightly with powdered sugar or drizzle them with honey.
You can also make a simple glaze by mixing:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Drizzle the glaze over the warm biscuits before serving.
Savory Fried Biscuits
For a savory version, omit the sugar and add:
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ½ cup shredded cheddar cheese
Serve them alongside soup, chili, fried chicken, or breakfast eggs.
What to Serve With Fried Biscuits
These biscuits pair wonderfully with:
- Sausage gravy
- Scrambled eggs
- Fried chicken
- Crispy bacon
- Country ham
- Honey butter
- Jam or preserves
- Chicken soup
- Chili
- Vegetable stew
Storage
Fried biscuits are best enjoyed fresh and warm.
Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
Reheat them in an oven or air fryer at 350°F (175°C) until warmed through. This helps restore some of their crispness.
Frequently Asked Questions
Can I use store-bought biscuit dough?
Yes. Refrigerated biscuit dough can be fried using the same general method. Keep an eye on the biscuits because cooking time may vary depending on their size and thickness.
Can I fry these in a shallow pan?
Yes, but you’ll need enough oil to come at least halfway up the sides of the biscuits. Turn them carefully so both sides cook evenly.
Why are my biscuits greasy?
The oil was likely too cool. When frying, aim for approximately 350°F and avoid adding too many biscuits at once.
Can I use self-rising flour?
Yes. If using self-rising flour, omit the baking powder and salt initially because self-rising flour already contains leavening and salt.
Final Thoughts
Fried Buttermilk Biscuits are a delicious twist on the traditional baked biscuit. Their crisp, golden exterior and tender, buttery center make them especially satisfying when served straight from the skillet.
Pair them with honey and butter for a sweet breakfast or serve them with eggs, ham, or sausage gravy for a hearty Southern-inspired meal.