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Homemade Southern Buttermilk Biscuits

These Homemade Southern Buttermilk Biscuits are something to behold.  Not hard to make but one of the most delicious items you will ever encounter.  Bake biscuits like true Southerners, and you will be so happy!  They are perfect for Biscuits and Gravy! 

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 545 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup unsalted butter 1 stick, frozen
  • 2¼ cups self-rising flour (We love White Lily)
  • 1 cup buttermilk cold
  • 2 tablespoon butter melted

Instructions

    Cup of Yum
  1. Preheat oven to 450°F. Take butter out of the freezer and let thaw for about 5 to 15 minutes.
  2. Using the large holes of a box grater, grate the butter. (Using half of two partially frozen sticks of butter is easier than grating all of just one).
  3. Add the butter to the flour and toss together with spoons (or briefly with your hands). Place back in the freezer for another 15 minutes.
  4. Pour the buttermilk into the flour/butter mixture and stir until just incorporated. The batter will be sticky.
  5. Turn the dough out onto a lightly floured cool surface and add a little more flour, if too wet. Working quickly, use your hands to press the dough into a rectangle that is about ¾" to 1" thick.
  6. Use a bench scraper, or a large knife and slice the dough into quarters. Stack the quarters on top of each other and quickly, again, press the dough into a thick rectangle (¾" to 1"). Repeat this process two more times.
  7. Use a 2 to 3-inch biscuit cutter to gently cut the biscuits. Be sure to press straight down, don't twist and turn the cutter. You may need to pull the dough away from the biscuits. Carefully transfer them to a small baking sheet lined with parchment paper, about 1 inch apart from each other. Form excess dough into another square and form another biscuit or two. You should yield about 6 to 7 biscuits. Place the biscuits back in the freezer for another 15 minutes.
  8. Brush a little melted butter over the tops of each of the biscuits. Bake for 13 to 15 minutes until lightly golden on top, turning the pan around halfway through. Remove from oven and brush more melted butter over the tops.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • The dough, after adding the buttermilk, will be "shaggy" but should come together. You may need to add another little bit of buttermilk.  It will stick somewhat to your fingers. This is normal. 
  • Review the "Tips" in the blog post for critical steps for making perfect biscuits. Here are the key points:
  • Leftover biscuits can be kept in a large zipper bag. Reheat in the microwave for about 10 to 15 seconds. They can be frozen for up to 2 months. Let thaw completely and then reheat in a 350°F for about 15 minutes. 
  • Everything should be super cold
  • White Lily self-rising flour is best (there is a link in the blog post)
  • Don't over-knead the dough, at all - just gently press it into a rectangle about ¾-inch thick
  • Be sure to press the cutter straight down and don't twist it when cutting the biscuit. 

Nutrition Information

Calories 545kcal (27%) Carbohydrates 54g (18%) Protein 11g (22%) Fat 28g (43%) Saturated Fat 12g (60%) Cholesterol 83mg (28%) Sodium 118mg (5%) Potassium 151mg (4%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 986IU (20%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 545

% Daily Value*

Calories 545kcal 27%
Carbohydrates 54g 18%
Protein 11g 22%
Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 83mg 28%
Sodium 118mg 5%
Potassium 151mg 3%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 986IU 20%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.