Servings
Font
Back
0 from 102 votes

Southern Buttermilk Biscuits

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 18 biscuits
Calories: 123 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 stick (4 oz) unsalted butter cold, plus more for the pan if needed
  • 2 1/4 cups store-bought self-rising flour such as White Lily or Martha White brands, or 2 cups plus 2 tablespoons homemade self-rising flour* (see NOTE above), plus more for the dough and the work surface
  • 1 1/4 cups buttermilk either low-fat or full-fat
  • 2 tablespoons (1 oz) unsalted butter melted

Instructions

    Cup of Yum
  1. Slice the cold butter into 1/4-inch-thick (6-mm) slices. Dump the flour in a large bowl and toss in the butter slices. Using a pastry blender or a couple knives, cut the butter into the flour until the mixture is pretty crumbly and resembles small peas. Cover and refrigerate for 10 minutes.
  2. Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
  3. Add the buttermilk to the flour mixture, gently stirring with a fork just until the flour is moistened. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times, gradually adding additional flour as needed. Using floured hands, press or pat the dough into a 3/4-inch-thick (18-mm) rectangle (it should measure about 9-by 5-inches or 23-by 13-cm). Sprinkle the dough with a little additional flour.
  4. Starting at a short end, fold the dough over onto itself in 3 sections as if folding a letter-size piece of paper. You should end up with a rectangle shape. Press the dough into a 3/4-inch-thick (18-mm) rectangle (yes, again) and repeat the entire process 2 more times, adding additional flour as needed.
  5. Press or pat the dough to a 1/2 inch (12-mm) thickness on a lightly floured surface. Cut the dough with a floured 2-inch (5-cm) cutter. Place the biscuits side by side on the prepared baking sheet. The biscuits should touch. Quickly and gently press together the dough scraps while the dough is still cold and cut out as many more biscuits as you can.
  6. Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let them cool ever so slightly. The biscuits are best warm from the oven. Don’t dally.

Nutrition Information

Serving 1biscuit Calories 123kcal (6%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 19mg (6%) Sodium 19mg (1%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 18biscuits

Amount Per Serving

Calories 123

% Daily Value*

Serving 1biscuit
Calories 123kcal 6%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 19mg 6%
Sodium 19mg 1%
Fiber 1g 4%
Sugar 1g 2%

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