Olde Pink House Biscuit Recipe: Fluffy Southern Layers With Buttermilk Richness

This recipe brings the legendary fluffiness of Savannah’s iconic biscuits to your kitchen with perfect Southern layers.

Using cold butter and buttermilk richness, these rise high with tender, flaky texture that melts in your mouth.

Ingredients for Olde Pink House Biscuit

Nine ingredients deliver those legendary fluffy layers with buttermilk richness right in your kitchen.

The butter is non-negotiable here—use unsalted, and keep it ice cold until it hits the flour. I grab Plugra or Kerrygold from Whole Foods when I want to splurge, but any good unsalted works. The buttermilk? Full-fat or don’t bother. Low-fat versions won’t give you that melt-in-your-mouth texture. If your local store doesn’t carry it, add a tablespoon of vinegar to whole milk and let it sit for 5 minutes.

No buttermilk? Sour cream thinned with milk (half and half) gets you close. Out of cream of tartar? White vinegar at the same amount works in a pinch. The flour should be standard all-purpose—King Arthur or Gold Medal are my go-tos. If you’re gluten-free, swap in a cup-for-cup blend, but the layers won’t be quite as dramatic.

These taste best the day they’re made, but you can reheat them wrapped in foil at 300°F for 10 minutes. Store cooled biscuits in an airtight container for up to 3 days (though they’ll dry out). The dough itself can be frozen—just thaw before baking.

Step-by-Step Instructions for Olde Pink House Biscuits

Here’s my tested method for achieving those legendary flaky layers with a golden crust.

Step 1: Mix Dry Ingredients for Structure

In a large mixing bowl, whisk together the 4 cups All-Purpose Flour, 2 tbsp Baking Powder, 1 tbsp Granulated Sugar, 1 tsp Salt, 0.5 tsp Baking Soda, and 0.5 tsp Cream of Tartar. I use a fine-mesh sieve for this step to ensure even distribution and prevent lumps in the flour.

This combination of leavening agents—baking powder, baking soda, and cream of tartar—creates a powerful lift that makes these biscuits extra tall and airy. The sugar balances the buttermilk’s tang while the salt enhances all the flavors.

Step 2: Cut in the Cold Butter

Add the 1 cup Unsalted Butter (cubed into small, ½-inch pieces) to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This should take about 2-3 minutes.

Here’s the thing—cold butter is non-negotiable. If it starts to melt or soften, pop the bowl in the freezer for 5 minutes to rechill. Those visible butter pieces create the flaky layers we’re after when they melt during baking.

Step 3: Add Wet Ingredients and Fold Gently

Make a well in the center of the flour mixture. Pour in the 1.5 cups Buttermilk and 1 whole Large Egg. Using a wooden spoon or silicone spatula, gently fold the ingredients together until just combined. The dough will be shaggy with visible streaks of flour—don’t overmix.

I’ve found that buttermilk’s acidity reacts perfectly with our leavening agents, creating that signature Olde Pink House lift. The egg adds structure and richness. If the dough seems too sticky, resist adding more flour; the hydration will balance as it rests.

Step 4: Fold, Turn, and Laminate the Dough

Turn the dough out onto a lightly floured surface (use some of that extra all-purpose flour). Gently pat it into a 1-inch thick rectangle. Fold the dough in thirds like a business letter, then rotate 90 degrees and repeat the folding process.

Do this folding and turning sequence 3-4 times total. This lamination technique creates distinct layers in your biscuits. You’ll start to see the dough becoming smoother and more elastic with each turn, but visible butter streaks should remain.

Step 5: Cut and Bake to Golden Perfection

Pat the dough to ¾-inch thickness and cut into rounds using a 2½-inch biscuit cutter. Press straight down—don’t twist—as twisting seals the edges and prevents rise. Place the biscuits on a parchment-lined baking sheet, touching each other for support during baking.

Bake in a preheated 425°F oven for 15-18 minutes until the tops are golden brown and the layers are visibly separated. Rotate the pan halfway through for even browning. The biscuits are done when they sound hollow when tapped on the bottom.

Storing and Reheating This olde pink house biscuit

Room Temperature Cooling

Let your biscuits cool on a wire rack for 10-15 minutes after baking. This prevents condensation that could make the bottoms soggy. I always place a clean kitchen towel under the rack to catch any crumbs. 💡

Refrigerator Storage

Once completely cooled, store biscuits in an airtight container lined with paper towels. They’ll keep at 40°F or below for up to 3 days. The paper towel absorbs any excess moisture.

Freezing Method

For longer storage, freeze baked biscuits on a tray first, then transfer to a freezer bag. They’ll maintain quality for 1 month. I use quart-size freezer bags and squeeze out all air before sealing.

Oven Reheating

Wrap biscuits in aluminum foil and warm at 300°F for 10-12 minutes. This method restores that fresh-baked texture better than any other. Add a pat of butter on top before reheating for extra richness.

Microwave Quick Fix

For a fast option, microwave a biscuit wrapped in a damp paper towel for 20-30 seconds. The steam helps soften without drying out. This works best for same-day biscuits.

Dough Storage Tip

Unbaked dough can be refrigerated for 1 day or frozen for 1 month. Thaw overnight in the fridge before baking. I’ve found frozen dough needs 2-3 extra minutes in the oven. ❄️

Frequently Asked Questions