When it comes to crafting the perfect Southern-style biscuit—flaky, tender, and golden-brown—many bakers are divided on one crucial ingredient: milk or buttermilk. While both liquids seem to serve the same purpose—binding dry ingredients and forming a soft dough—their impact on flavor, texture, and overall quality is dramatically different. This article explores the nuances between using milk and buttermilk in biscuit recipes, examining the science, tradition, expert insights, and taste tests that ultimately answer the age-old kitchen question: Are biscuits better with milk or buttermilk?
The Science Behind Biscuit Texture and Rise
A great biscuit owes its loft and tenderness to the chemistry of baking. Understanding how leavening agents and liquids interact with flour and fat helps clarify why buttermilk often wins the preference battle.
Leavening and Acid Reaction
Traditional biscuits rely on chemical leaveners—most commonly baking powder and sometimes baking soda—to create lift. However, baking soda requires an acidic component to activate, producing carbon dioxide gas that expands during baking. Buttermilk is naturally acidic, with a pH around 4.4 to 4.8, thanks to lactic acid produced by bacterial fermentation. When buttermilk is combined with baking soda or baking powder (which contains its own acid), it enhances leavening, resulting in a lighter, airier crumb.
Milk, especially whole milk, is neutral in pH, meaning it doesn’t react with baking soda unless another acidic ingredient (like vinegar or lemon juice) is added. This limits its leavening potential. As a result, biscuits made with milk alone may be denser and less puffy.
Gluten Development and Moisture Balance
Flour provides the structure of biscuits through gluten formation. However, too much gluten leads to toughness—a common pitfall in biscuit-making. Buttermilk’s acidity slightly inhibits gluten development, which preserves tenderness. In contrast, milk allows for more gluten to form, especially if the dough is overworked, leading to firmer results.
Buttermilk also offers a creamier fat content and richer moisture profile. Despite its name, buttermilk is typically low-fat (unless it’s old-fashioned cultured buttermilk with added cream), but its viscosity and fat distribution contribute to a luxurious mouthfeel. This subtle fat emulsion helps create layers of flakiness that separate beautifully when baked.
Baking with Milk: Pros and Cons
Using regular milk in biscuits isn’t uncommon—especially in recipes that call for baking powder, which doesn’t require acid to activate. However, there are notable trade-offs.
Pros of Using Milk
- Accessibility: Most kitchens have milk on hand, making it a go-to substitute when buttermilk is unavailable.
- Milder Flavor: Milk produces biscuits with a cleaner, neutral buttery taste that some prefer when serving with assertive toppings like honey or gravy.
- Simpler Preparation: If the recipe uses ample baking powder, milk can suffice without needing adjustments.
Cons of Using Milk
Despite its convenience, milk falls short in a few key areas:
- Lack of tanginess — Buttermilk adds depth with a slight tang that complements butter and salt. Milk doesn’t offer this complexity.
- Denser texture — Without the acid-reactive lift, biscuits often turn out flatter and heavier.
- Less browning — The Maillard reaction (responsible for golden crusts) benefits from the proteins and sugars in buttermilk, which caramelizes more effectively than regular milk.
Why Buttermilk Reigns Supreme in Biscuit Making
While both liquids produce edible results, culinary experts and Southern grandmas alike tend to favor buttermilk—for good reason.
Classic Southern Tradition
In the American South, baking with buttermilk is not just a preference—it’s a heritage. Buttermilk-based biscuits have been a staple at breakfast tables, church potlucks, and Sunday suppers for generations. Before refrigeration was widespread, buttermilk was a natural byproduct of churning butter—a soured, slightly thick milk that was never wasted.
This historical improvisation evolved into a beloved tradition, where buttermilk became the secret weapon for tender, tall biscuits. Southern comfort food purists argue that if you’re not using buttermilk, you’re not making true biscuits.
Flavor Complexity and Balance
The slight acidity of buttermilk adds more than just lift—it adds taste. This tang balances the sweetness of butter and the saltiness often found in cheese or ham pairings. It creates a more dynamic, rounded flavor profile, avoiding the monotony that plain milk can introduce.
When paired with butter, honey, or jam, buttermilk biscuits hold up better—neither becoming bland nor overly rich. The acidity cuts through fat, refreshing the palate and making each bite more satisfying.
Superior Texture and Rise
Let’s look at the physical differences through a baking experiment.
| Attribute | Biscuits with Milk | Biscuits with Buttermilk |
|---|---|---|
| Height After Baking | ~1.5 inches | ~2 inches |
| Texture (Crumb) | Slightly compact, uniform | Flaky layers, tender inside |
| Crust Color | Pale golden | Rich golden-brown |
| Taste Profile | Milky, mild, neutral | Tangy, buttery, complex |
| Shelf Life (Moisture Retention) | Dries out faster (within 4–6 hrs) | Stays moist longer (up to 10 hrs) |
These differences aren’t just anecdotal; they stem from real chemical interactions. The acid in buttermilk weakens gluten strands, allowing for more puffiness. It also reacts with baking soda to create immediate gas bubbles, giving the dough a head start before it even hits the oven.
The Art of Substituting: Can You Fake Buttermilk?
Not everyone keeps buttermilk in their fridge. But what if your recipe calls for it, and you’re out? Thankfully, you can make a very close substitute using regular milk.
Homemade Buttermilk Hack
To mimic buttermilk, add one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for 5–10 minutes until it curdles slightly and thickens. The acid from the vinegar replicates the lactic acid in real buttermilk, creating a similar chemical environment.
While this DIY version works well in a pinch, there’s a caveat: homemade “soured milk” doesn’t have the same fermentation byproducts as true cultured buttermilk. These byproducts contribute depth of flavor and subtle enzyme activity that aid in dough tenderness. So while your biscuits will rise and taste fine, they might lack the nuanced tang and richness of the authentic version.
Commercial vs. Traditional Buttermilk
It’s worth noting: most store-bought buttermilk today is “cultured buttermilk,” not the traditional byproduct of butter churning. It’s made by adding bacterial cultures (like Lactococcus lactis) to low-fat milk. This cultured version is consistent, shelf-stable, and widely available—ideal for baking.
Traditional “old-fashioned” buttermilk is rare but still found in specialty dairies. It tends to be thinner and less acidic, so some bakers argue it’s less effective for biscuits. Modern cultured buttermilk is actually better for baking due to its standardized acidity and viscosity.
Biscuit Recipes Compared: Milk vs. Buttermilk in Action
To truly understand the difference, let’s compare two nearly identical recipes using only the liquid as the variable.
Basic Biscuit Ingredients (Both Recipes Share These)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda (essential for buttermilk version)
- ½ cup (1 stick) cold unsalted butter, cubed
Recipe A: Using Whole Milk
- ¾ cup whole milk (chilled)
- No additional acid
Recipe B: Using Buttermilk
- ¾ cup cold buttermilk
- Contains natural acid (pH ~4.5)
Results After Baking
Both batches were baked at 450°F for 12–14 minutes.
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Recipe A (Milk): Biscuits rose modestly, with a soft pale crust. The interior was tender but slightly grainy, lacking distinct flaky layers. The flavor was flat—milky and gentle, but forgettable.
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Recipe B (Buttermilk): Dramatic rise, with a dome-like top and golden, crackled crust. Inside, visible flaky layers separated effortlessly. The taste offered a bright tang that mingled perfectly with melted butter.
This side-by-side test underscores buttermilk’s superiority in both structure and flavor—confirming what many experienced bakers already know.
Pairing Biscuits with Toppings: Does the Liquid Matter?
Great biscuits aren’t judged in isolation—they’re part of a meal. Let’s explore how milk- and buttermilk-based biscuits behave when paired with common toppings.
With Butter and Jam
Buttermilk biscuits shine here. The tang cuts through the sweetness of jam and balances the richness of butter. Milk biscuits, while acceptable, tend to get soggy faster under jam because they lack structural stability.
With Gravy (Chicken Fried or Sawmill)
Savory gravy demands a sturdy, flavorful base. Buttermilk biscuits absorb gravy without collapsing, thanks to their firm crumb and layered structure. The acidity also complements the saltiness of sausage or bacon in gravy. Milk biscuits often turn mushy and bland under heavy gravy.
With Honey or Syrup
Honey is notoriously rich and sweet. Buttermilk’s acidity provides a perfect counterpoint, preventing the dish from becoming cloying. Milk biscuits, by contrast, can taste one-dimensional when drenched in honey.
Savory Options: Cheese, Ham, or Pimento
Cheesy biscuits made with buttermilk achieve a luxurious texture—gooey, tangy, and complex. The buttermilk’s lactic notes harmonize with sharp cheddar. When using milk, cheese doesn’t integrate as smoothly, and the overall taste leans buttery without balance.
What Do Experts Say?
Leading culinary authorities emphasize buttermilk’s importance in classic biscuit-making.
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In “The Southern Biscuit Bible,” author Nathalie Dupree states, “A true Southern biscuit is made with buttermilk. It’s not optional—it’s essential for flavor and texture.”
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Alton Brown, science-driven food educator, explains the chemistry: “The reaction between baking soda and buttermilk creates carbon dioxide instantly. That early gas formation is critical for maximizing rise.”
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Biscuit Bar in Portland, OR, known for its award-winning biscuits, uses a 100-year-old family recipe based entirely on buttermilk and cold butter—never milk.
Even outside the U.S., chefs who specialize in Southern cuisine recognize that buttermilk is the linchpin of an authentic biscuit experience.
Cultural and Regional Perspectives
While buttermilk dominates in Southern U.S. cuisine, other cultures may approach biscuit-like breads differently.
British vs. American Biscuits
In the UK, “biscuits” refer to what Americans call cookies—crisp, sweet baked goods. American biscuits are closer to scones. Traditional British scones sometimes use milk, but the best versions often include buttermilk or cream for richness.
Global Uses of Buttermilk
Buttermilk is used in various international breads—from Indian naan to Irish soda bread. Its ability to tenderize gluten and improve rise is universally appreciated. In India, buttermilk (chaas) is used in doughs for soft roti, and in Scandinavia, it’s a staple in flatbreads and rye loaves.
This global adoption speaks to buttermilk’s functional superiority in baking.
Storage and Shelf Life Considerations
Another advantage of buttermilk biscuits is their longevity—yes, even slightly stale ones.
Buttermilk’s acidity acts as a natural preservative, inhibiting mold growth and slowing staling. Biscuits made with buttermilk retain moisture longer, staying tender for hours after baking. In contrast, milk-based biscuits dry out faster and are more prone to becoming rubbery when reheated.
Pro Tip: To revive day-old biscuits, wrap in foil and warm in a 325°F oven for 10 minutes. Buttermilk biscuits recover better than milk-based ones, regaining much of their original softness.
Environmental and Nutritional Factors
Let’s briefly consider the health and sustainability aspects.
Nutritional Comparison
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Buttermilk: Lower in fat and calories than whole milk, but higher in protein and calcium. Also contains probiotics due to fermentation, aiding digestion.
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Whole Milk: Higher in saturated fat and natural sugars (lactose), but still nutritious.
From a health perspective, buttermilk offers marginally better benefits—especially for those watching fat intake.
Waste Reduction
Using buttermilk supports sustainable cooking. Historically, it was the “waste” product of butter-making. Now, using it in baking honors that tradition of minimizing waste. Many chefs appreciate its role in nose-to-tail (or in this case, “whole-milk”) cooking.
Final Verdict: Buttermilk Wins, But Milk Has Its Place
After evaluating flavor, texture, chemistry, tradition, and performance with toppings, the conclusion is clear: biscuits are unequivocally better with buttermilk.
Buttermilk enhances rise, creates flakier layers, adds complexity to flavor, and improves moisture retention. It’s the difference between a good biscuit and a great one.
That said, milk isn’t useless. In emergencies or when buttermilk isn’t available, it serves as a functional substitute. You can even transform it into a close approximation with vinegar or lemon juice. But for those aiming to master the art of biscuit-making—especially Southern-style—skipping buttermilk is like skipping salt in a soup: technically edible, but missing soul.
When to Use Milk
- You’re baking a quick, simple batch and don’t have buttermilk.
- You prefer a milder flavor and are serving with very rich toppings.
- You’re making mini biscuits for sandwiches and want a sturdier, less tangy base.
When to Insist on Buttermilk
- You’re aiming for authentic Southern biscuits.
- You want maximum flakiness and rise.
- You’re serving with savory dishes like gravy, fried chicken, or pimento cheese.
Conclusion: Embrace the Tang for Truly Exceptional Biscuits
The debate between milk and buttermilk in biscuit recipes isn’t just academic—it’s practical, cultural, and deeply sensory. Buttermilk isn’t merely a liquid; it’s a catalyst for texture, a flavor enhancer, and a symbol of culinary tradition.
While milk can produce acceptable results, only buttermilk unlocks the full potential of a biscuit: lofty, buttery, tender, and unforgettable. The next time you reach for your mixing bowl, consider this—your biscuits aren’t just food. They’re heritage. And heritage calls for buttermilk.
So store a quart in your fridge, learn to love its slight tang, and never settle for flat, bland biscuits again. With buttermilk, every bite rises to the occasion.
Why is buttermilk often preferred over milk in Southern biscuit recipes?
Buttermilk is a staple in traditional Southern biscuit recipes due to its unique acidic properties and rich flavor profile. The lactic acid in buttermilk reacts with leavening agents like baking soda or baking powder, creating carbon dioxide bubbles that help biscuits rise and achieve a lighter, fluffier texture. This chemical reaction not only improves leavening but also tenderizes the gluten in the flour, resulting in a more delicate crumb. Additionally, the tanginess of buttermilk enhances the overall taste, giving biscuits that distinctive Southern character appreciated for generations.
Beyond chemical benefits, buttermilk contributes to moisture retention in biscuits, preventing them from becoming dry or crumbly after baking. Its thicker consistency compared to regular milk allows for a more controlled hydration of the dough, which is crucial when aiming for flaky layers. Many Southern bakers argue that milk simply cannot replicate the depth of flavor or structural benefits provided by buttermilk. For these reasons, buttermilk has earned its place as the preferred liquid in classic recipes across the American South.
Can regular milk be substituted for buttermilk in biscuit recipes?
Yes, regular milk can be substituted for buttermilk in biscuit recipes, though the final product may differ in texture and taste. To mimic the acidity of buttermilk, a common workaround is to add one tablespoon of lemon juice or white vinegar to one cup of regular milk and let it sit for 5–10 minutes before use. This acidified milk will react similarly with leavening agents, providing some lift and tenderness. However, it still lacks the nuanced flavor and natural thickness of genuine cultured buttermilk.
While the substitution works in a pinch, biscuits made with acidified milk often lack the depth and tang associated with traditional buttermilk biscuits. The structural integrity might also be slightly compromised, potentially leading to a denser or less flaky result. Some bakers find the difference subtle, while purists argue it’s a significant downgrade. Ultimately, using milk as a substitute is practical, but it won’t replicate the full sensory experience of authentic Southern-style biscuits.
What impact does the fat content of milk or buttermilk have on biscuit texture?
The fat content in dairy used for biscuits directly influences richness, tenderness, and browning. Buttermilk typically contains similar fat levels to whole milk—usually around 1% to 2%—but its acidity and protein structure make it behave differently in dough. Higher fat content contributes to a more tender, moist crumb by coating flour proteins and reducing gluten formation. This results in biscuits that are soft and melt-in-your-mouth rather than tough or chewy.
When comparing whole milk to low-fat or skim milk, higher-fat versions tend to yield better results in biscuit making. However, even with whole milk, the absence of lactic acid limits the chemical reactions that create lift and tenderness. Full-fat buttermilk strikes an ideal balance: it offers sufficient fat for richness while delivering the acidity needed for optimal rise and structure. For best results, many bakers recommend using high-fat dairy, but buttermilk’s functional benefits often outweigh minor differences in fat content.
Do biscuits made with milk have any advantages over those made with buttermilk?
Biscuits made with milk can offer a milder, more neutral flavor that pairs well with both sweet and savory toppings. Some bakers prefer milk when they want the biscuit to serve as a blank canvas—for example, when serving with jam, honey, or gravy where the biscuit should not compete with stronger flavors. Additionally, milk-based biscuits may appeal to those who find the tang of buttermilk too pronounced or who may not have buttermilk readily available.
From a nutritional standpoint, depending on the type of milk used, it’s possible to reduce fat or calories slightly when using low-fat or plant-based milk alternatives—though this can compromise texture. Milk-based biscuits can also be easier for beginners, as the dough may be more forgiving without the acidity that accelerates gluten development. While they may lack the traditional Southern flair, milk-based biscuits can still be delicious and suitable for certain applications where a subtler taste is desired.
How does the use of buttermilk affect the browning and crust of biscuits?
Buttermilk contributes to deeper browning and a more appealing crust on biscuits due to its natural sugars and proteins that undergo the Maillard reaction during baking. The acidity also helps break down starches slightly, making them more available for caramelization. This results in a golden-brown exterior with a lightly crisp surface that contrasts beautifully with the soft, airy interior—hallmarks of a well-made Southern biscuit.
Additionally, buttermilk’s pH level can influence crust formation by slightly weakening the gluten structure near the surface, allowing for more even expansion and browning. Milk, especially non-acidic varieties, tends to produce a paler, softer crust that lacks the same level of complexity in flavor and texture. While a lighter crust may be preferred in some contexts, traditional buttermilk biscuits are often celebrated for their rich color and slight crispness, which are difficult to replicate with regular milk.
Are there regional differences within the South regarding milk versus buttermilk in biscuits?
While buttermilk is widely considered the standard across most of the South, regional and family traditions do influence dairy choices in biscuit recipes. In rural areas where dairy farming has long been part of the culture, buttermilk—especially the traditional, cultured variety—remains the dominant ingredient. However, some households, particularly in Appalachia or areas with access to fresh milk but not cultured buttermilk, may historically have used milk out of necessity and continue that practice today.
Moreover, generational practices and ingredient availability shape regional preferences. In certain coastal or urban Southern communities, modern bakeries may experiment with milk-based biscuits to cater to diverse palates or dietary needs. Nevertheless, the consensus in most culinary circles is that buttermilk defines authenticity in classic Southern biscuits. Regional variations exist, but they often reflect adaptation rather than preference, with buttermilk maintaining its status as the gold standard.
What historical and cultural factors contributed to buttermilk becoming a biscuit staple?
Buttermilk’s role in Southern baking stems from its historical availability as a byproduct of butter making. Before refrigeration and modern dairies, churned butter left behind slightly fermented milk—the original “buttermilk”—which households repurposed in cooking and baking. This tangy liquid, naturally acidic and rich in beneficial bacteria, proved ideal for leavening quick breads like biscuits, especially when combined with baking soda. Its widespread presence in farm kitchens made it a natural choice for frugal, resourceful cooks.
Over time, buttermilk transitioned from necessity to tradition. As store-bought, cultured buttermilk became commercially available, Southern cooks maintained their usage of it to preserve the taste and texture of heirloom recipes. Biscuits made with buttermilk became emblematic of Southern hospitality and culinary identity, featured prominently in Sunday brunches, holiday meals, and family gatherings. Today, buttermilk is deeply woven into the cultural fabric of Southern cuisine, symbolizing both practicality and pride in regional foodways.