by: Christin Mahrlig posted: 12.26.2020

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Sweet Little Biscuits- these southern buttermilk biscuits are tender, light, fluffy, and buttery with just the right amount of sweetness.

These biscuits get golden and a little crispy on the outside but are tender and soft inside. All they need is a slather of butter and maybe a drizzle of honey. They are great biscuits to make into strawberry shortcake.

One third a cup of sugar in the dough gives these biscuits a slight sweetness. For a little extra sweetness, brush the biscuits with melted butter when they come out of the oven and sprinkle them with sugar.

Sweet Little Biscuits on a baking sheet.

Tips For Making Sweet Little Biscuits

You want the butter and buttermilk to be very cold. I cut the butter into cubes and then place it in the freezer while I measure out the other ingredients. I measure out the buttermilk in a liquid measuring cup and place it back in the fridge until I need it.
You may need a little more buttermilk or a little more flour depending on how much humidity is in the air. If the dough is cumbly or there is dry flour you can’t get incorporated, add just a touch more buttermilk.
You want the oven to be very hot, 400 degrees or a little hotter. The hot oven creates steam as the butter melts and makes the biscuits rise higher and creates the flaky layers.

How To Store?

Best eaten right away but can be stored in an airtight container at room temperature for 2 days or a little longer in the refrigerator. They also can be wrapped well and frozen for up to 2 months.

Try These Other Biscuit Recipes

SERVINGS: 10

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Equipment

2-inch biscuit cutter
Pastry Blender

Ingredients

Instructions

Preheat oven to 400 degrees.
Stir together the flour, sugar, baking powder, and baking soda in a large bowl.
Use a pastry blender or 2 knives to cut in the butter until there are no pieces bigger than a pea.
Note: You can also use your fingers but they add heat and will melt the butter some so work quickly.
Make a well in the center and pour in the buttermilk. Stir until mixed in.
If needed add a touch more buttermilk to get a dough to form.
Transfer to a lightly floured surface. Lightly knead the dough until it is even consistency.
DO NOT overwork the dough or you will have tough biscuits.
Roll or pat into a 1/2-inch thick circle.
Use a 2 to 2 1/2 inch biscuit cutter to cut biscuits.
Place biscuits on an ungreased baking dish.
Brush the tops with milk.
Bake for 12 to 15 minutes or until golden brown.