Southern Buttermilk Biscuits are so light, flaky, and just downright delicious. We’ll show you the tricks to making the best country biscuits ever! And it’s much easier than you might think! And, of course, you’ll want to whip up a batch of homemade biscuits and gravy!
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🧈 The Ingredients
One of the most amazing things about these classic biscuits is that there are only 3 ingredients in them! But, it’s the way you bring those 3 humble ingredients together that makes all the difference! Find ingredient notes (including substitutions and variations) below.
🍶 Substitutions and Variations
- Flour – We highly recommend White Lily self-rising flour. This can be found in many well-stocked supermarkets throughout the U.S. If you can’t find self-rising flour (any brand), substitute all-purpose flour and whisk 3¼ teaspoon baking soda and ½ teaspoon salt.
- Buttermilk – Go with a quality brand, if possible. Check the expiration date and make sure it’s fresh. In a pinch, you can substitute milk and add 1 tablespoon of lemon juice. Let it rest for about 30 minutes (chilled), until slightly thickened.
- Butter – There is no substitute for this ingredient. We recommend unsalted, because you want to control the amount of salt in the biscuits. However, if you use salted butter, you’ll still get good results.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
To achieve the ideal texture for the ice-cold butter is to grate it with a box grater. It will create ribbons of cold butter. You’ll just need a total of 8 tablespoon (1 stick), but using half of two sticks makes it easier!
👩🏼🍳 How To Make Southern Buttermilk Biscuits
- Step 1: Grate the partially frozen butter with a box cutter. Two sticks make it easier (just grate them both halfway).
- Step 2: Toss the butter with the flour in a bowl and then chill.
- Step 3: Gently stir in the buttermilk.
- Step 4: Roll the dough into rectangles, stack them, and then use a cookie cutter to form the biscuits.
- Step 5: Place in a small pan lined with parchment, chill, and then bake for 20 minutes.
- Step 6: Brush with melted butter and serve warm!
👉 Tips For Perfect Biscuits
- Keep It Cold – Make sure all of your ingredients are ice-cold. The butter needs to be nearly frozen. After each step, place in the freezer to keep all ingredients super cold. Once they hit the high heat in the oven, steam will release and create those desired flaky layers.
- Sticky Is Best – Do your best not to overwork the dough. You don’t want to break down the gluten, and your hands will warm the butter. The dough should be sticky, but still pliable enough to form a rectangle.
- Forming the Biscuits – It’s important that your dough has height when you cut the biscuits. The dough should be about ¾-inch to 1-inch in height. Push the biscuit cutter straight down. Don’t twist and turn the dough, this will keep the biscuit from rising as it bakes.
😋 How To Serve and How To Reheat
- Of course, these glorious biscuits are magnificent for a breakfast feast. Right alongside the fluffiest scrambled eggs, crispy bacon, and diner-style hash browns is nothing short of breakfast perfection.
- But these are wonderful served at lunch or dinner time. For the ultimate Southern-style feast, make a batch of Southern Fried Chicken, buttery mashed potatoes with cream gravy, slow-cooked green beans, and then biscuits. It just doesn’t get much better than that.
- Keep leftover biscuits in a large plastic baggie and then gently reheat them in the microwave for about 10 seconds. You can also reheat them in your air fryer.
🙋🏽♂️ Frequently Asked Questions
Yes, you can prepare the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours before baking, which can actually help develop flavor and improve texture. Just bring the dough back to a cool temperature before baking.
Use cold butter and handle the dough gently, avoiding overmixing, to create flaky layers and a tender crumb.
Yes, you can use the rim of a glass or simply cut the dough into squares with a knife for rustic-style biscuits.
🍞 Other Bread Baking Recipes
Ready to make the best Southern biscuits this side of Savanah, Georgia? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Southern Buttermilk Biscuits
Video
Equipment
- 2- or 3-inch biscuit cutter or inverted jar (or jar lid)
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
- Preheat oven to 450°F. Take butter out of the freezer and let thaw for about 5 to 15 minutes.
- 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).
- 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.
- Pour the buttermilk into the flour/butter mixture and stir until just incorporated. The batter will be sticky.
- 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.
- 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.
- 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.
- 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
- 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
POST UPDATE: This recipe was originally published in June 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2023!
Barbara says
Had to make these today since it was buttermilk biscuit day.
I grated my butter in my food processor and made my own self rising flour, these were so good worth the extra steps will definitely buy the flour next time I’m at the store if there were 10 stars I would give them a 10 definitely my go to biscuits thank you
If
Barbara says
Best biscuit recipe I’ve tried took awhile to make but was worth the extra time
Leslie says
We just finished devouring these. This is the 4th recipe I’ve tried and while they have all been great, I think I just found my permanent recipe. Thank you!
Kris Longwell says
Hi Leslie! We just made our day! We LOVE that you made the buttermilk biscuits and had such success with them! Aren’t they to die for?!?! Thanks so much for sharing and for the awesome review. That means the world to us! Please stay in touch! Best, Kris & Wesley
Gaurav Pundir says
I will try these at home for sure, thankyou.
Kris Longwell says
Great! Let us know how they turn out!
Carmen Robles says
I use the food processor to make the dough . Then, to save time during the week- I freeze them!
Yummy!
Kris Longwell says
Nice!!! Sounds like you’ve got this biscuit making down!!! Thanks so much for sharing and for the wonderful review, Carmen! Please stay in touch! xo Kris & Wesley
jk says
Hello, would love to try this recipe, however, I do not normally use self rising flour and to buy for one recipe when I live alone is wasteful.
White Lily is my go to for all breads and pie dough. Any suggestions as to what I could do? Thanking you in advance for your help.
Kris Longwell says
Hi there, if you’re using all-purpose flour, you can use it in place of the self-rising. You’ll need to also add 3¼ tsp baking powder and ½ tsp salt. This should work! Let us know how they turn out!
Jennifer Brown says
OMG!!! Thank you for the delicious recipe! This is now my go-to for biscuits. I LOVE these! They are light, fluffy and buttery deliciousness!
Kris Longwell says
Hi Jennifer!!! Sorry for the delayed response….BUT…you just made our day! We are THRILLED you have had such success with the biscuits! Those are near and dear to our hearts (and bellies), and we always love it when a fabulous home cook loves them, too! Thank you so much for sharing and for the wonderful review!! xoxo Kris & Wesley
Jean says
Only have regular flour so what amounts of leaveners do I add per cup of flour?
Kris Longwell says
Hi Jean,
Sorry for delay! Add 1 1/4 tsp of baking powder and little less than 3/4 tsp of baking soda to the 2 1/2 cups of flour and that should do it. Please let us know how they turn out!
Thanks!!
Alyson says
I’ve tried many different recipes but the crispy outside and the soft, flakey inside makes this the best recipe I’ve tried. Will be my biscuit recipe going forward. No more exceptions. Thank you!
Kris Longwell says
Hi there, Alyson! You just made our day! We are so so happy you had such great success with the biscuits! Aren’t they heavenly! Thank you so so much for sharing and for the great review. That means the world to us! Please stay in touch! Best, Kris & Wesley