These Southern buttermilk biscuits are easy as heck to toss together from just three ingredients—self-rising flour, buttermilk, and butter—and turn out flaky and fluffy and just like grandma’s. Maybe even better. Here’s how to make them.
These Southern buttermilk biscuits require nothing more than self-rising flour, butter, and buttermilk. Lest you think such a simple and easy recipe couldn’t possibly turn out flaky, buttery, perfect homemade biscuits like grandma used to make, consider what our recipe testers are saying about this recipe: “Spectacular.” “Sinful.” “Easy.” “Buttery.” “Lofty.” “Air.” “Perfect.” “An absolute keeper.” Sorta makes you want to try them, doesn’t it? Originally published April 28, 2014.–Renee Schettler Rossi
*NOTE: How To Make Self-Rising Flour
Knowing where to find may be a birthright in the South, but we know it isn’t necessarily a given for everyone else. And outside of the South, it can be a little tricky to find. Here’s how to make your own self-rising flour for homemade buttermilk biscuit baking emergencies. It’s a very easy equation: 1 cup self-rising flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon salt + 1 cup all-purpose flour. [Editor’s Note: In case you haven’t a calculator handy, when you do the math for the recipe that follows, that equates to 1 tablespoon baking powder + 1 teaspoon salt + 2 cups plus 2 tablespoons all-purpose flour. Although you may want to make a second batch so that you have ample flour for dusting the work surface as you knead the dough. Now go bake.]
Southern Buttermilk Biscuits
- Quick Glance
- 25 M
- 45 M
- Makes about 18 biscuits
Special Equipment: 2-inch (5-cm) round biscuit or cookie cutter
IngredientsEmail Grocery List
Recipe Testers Reviews
This Southern buttermilk biscuits recipe, as described by my wife, is SINFUL! And I couldn't agree more. The recipe is very traditional and straightforward. I LOVE the folding of the dough, which created beautiful layers.
Because the biscuits are brushed with melted butter upon leaving the oven, I found them perfect with no other toppings. I couldn't resist dropping one in some homemade soup...WOW! Now that's some kind of dumpling. I was able to collect the dough scraps after cutting and make a few more perfect biscuits. There was little, if any, waste. This recipe gave me nearly 20 nice, plump biscuits.
I’m a Southern girl at heart, so no one could’ve stopped me from making this Southern buttermilk biscuits recipe. They're warm, light, airy, buttery heaven. These biscuits are soooo mouthwatering and can be enjoyed any time of day. They’re practically easier than popping open that can of pre-made biscuits (and certainly safer) and the taste is incomparable, so there's no excuse to avoid making homemade biscuits.
The best part is that with only 3 ingredients, you probably already have everything on hand.
I enjoyed these with a drizzle of honey…yum. They’d make a great biscuit for a breakfast sandwich in savory form or they could stand to be slathered with jam or cream and berries for a sweet offering. This is a great recipe to keep close by (which I intend to do). Don’t expect them to last long!
These Southern buttermilk biscuits came together easily and were wonderful with a shmear of salted butter. The dough was a little wet, so I used additional flour for each turn and fold before rolling the dough. I re-rolled the scraps and couldn't tell the difference between the biscuits from the original rolling out and the re-rolling out. Great with homemade chicken soup.
This Southern buttermilk biscuits recipe was fast, easy, and spectacular. The extra step of folding the dough, as you would puff pastry, allowed the biscuits to reach lofty heights previously unseen in my kitchen. Truly spectacular results for a non-baker. An absolute keeper for me.
When you live in the land of biscuits, it takes a really great one to get a rise out of you (ha ha). This Southern buttermilk biscuits recipe makes just that biscuit. I'd never used the fold-over technique before, and it's obviously a good way to get all that butter into the dough. And it's fun, too. These were lightly golden brown on the outside, soft and buttery and flaky on the inside. In fact, they ended up being dinner since they beat everything else I'd had on the projected menu.
My biscuits were a thing of beauty! I'd never made buttermilk biscuits before, and I was pretty intimidated by the prospect of making these for company. Result? Amazingly beautiful and delicious biscuits! They were gone in a flash. I highly recommend this recipe.
To be honest, my first batch didn't turn out as expected—I think the self-rising flour I used was too old and I'm pretty sure the temperature of my oven was off as the biscuits didn't rise or brown properly. However, I tried the recipe again using the homemade self-rising flour. I worked the dough a little less than the first time, and I made them a little thicker. I also turned my oven up 25°F.