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!
Amber says
Looking Delicious. Do you have a YouTube channel?
Kris Longwell says
Hi Amber! We do: https://www.youtube.com/channel/UCF4juqn-kPpzveBzlHeiSFQ. We would be very thankful if you subscribed!!! Please stay in touch!! xoxo Kris & Wesley
Jodalea says
My mother is a biscuit-lover. In fact, my whole family is! We are all the time trying to find biscuits we ALL like. This recipe is amazing! Thank you so much for your help!
Jodalea says
WOW! My mother loves Biscuits, and she can never find ones she likes. She is always searching for the right biscuits. Now, she is never going to eat ANY other biscuits! Thank you so much!
Kris Longwell says
Jodalea, that is so AWESOME to hear!! We are THRILLED that you, and especially your mom, are loving these biscuits!! That makes us so happy! Thank you SO MUCH for letting us know and for the GREAT review! That means the world to us!! All the best, Kris & Wesley
Trish says
Lawd, these biscuits are Smack Your Momma Good!!! They are fabulous and so easy to make. Fluffy, tender layers, oh my goodness, I just can’t say enough. That butter trick is wonderful. I’ve used that little tidbit of genius in 3 of my other favorite recipes. So simple and very helpful.
Kris Longwell says
Hi Trish! That is all music to our ears!! We are THRILLED you had such great success with the biscuits! That really makes us so happ to hear! And thank you so much for letting us know and for the GREAT review! That really means the world to us!! All the best, Kris & Wesley
Jessica says
Literally the ONLY biscuit recipe I use now. Turn out perfect every time!! Thank you thank you thank you!!!
Kris Longwell says
Jessica!! You have no idea how happy you have made us!! We LOVE making these biscuits and we’re so thrilled you are having success with them, too. Thanks so much for letting us know and for the wonderful review!! All the very best, Kris & Wesley
Hannah says
I am from the south, and have tried to make biscuits so many times before finding this recipe, and each time failed. This recipe and detailed instructions are a lifesaver. I can now make great biscuits thanks to y’all. Thank you!
Kris Longwell says
AWESOME!!!!! We are SO GLAD you had success with the biscuits! Isn’t that just about the best feeling in the world pulling warm beautiful homemade biscuits out of the oven? Congratulations and thank you SO MUCH for letting us know and for the GREAT review!! We appreciate that so very much!!! All the best, Kris & Wesley
Jessica says
Amazing! After several disasterous attempts at making biscuits I have finally found the one!!! They turned out beautiful and delicious…thank you!
Kris Longwell says
Yes! Yes! Yes! We are THRILLED that you had such major success with our biscuits recipe!! FANTASTIC!! Thank you so much for letting us know and for the GREAT review!!!! Stay in touch! All the best, Kris & Wesley
Mary Nax says
Hello, I only have all purpose flour. Will the recipe work? I love you guys!
É says
You’ll need to add raising agent such as baking powder to get equivalent of self raising
Vicky says
Just made my first ever batch if southern butter biscuits. I live in the UK. Not sure I have the layering bit down yet but I am going to keep practicing.
Andrew Macmilan says
I will try these at home.
Brenda says
I love them, I was wandering if I could do some up and freeze. Take out when wanted to freeze?
Brenda Jeffers says
They come out delicious. I was wandering if you could freeze them and take out to cook when ready.
Pamela says
What do I do with the bits of dough after cutting out the biscuits? Can I re-roll and cut more biscuits out of what is left? Or just re-roll that leftover dough and cut it with a knife to get square biscuits and no more leftovers?? I wouldn’t want to waste anything!
I just found your blog and I love your recipes! Very nice!
krislongwell says
Hi Pamela! So very sorry for the delayed response!! Yes, absolutely, that’s the best way to handle the extra scraps of dough, roll them up and make more biscuits!! Let us know how they turn out and we are so glad you found us and we found you!! All the best, and Happy New Year!! Kris & Wesley
Nick says
Hello there,
This is a nice post! I always rush when I make biscuits and end up not having cold butter. I think I’ll do the cheese grater trick and put the grated butter in the fridge overnight and then toss them in to the mix when I’m ready to do it. Think that’ll work?
krislongwell says
Hey Nick! Yes, that would work perfectly. Or, you could even put the grated cheese in the freezer for about 15 minutes before adding into the mix…just make sure its nice and cold, and you’ll be set!! Let us know how it turns out! Best, Kris & Wesley
Tara says
In the video you state “a cup and a quarter of flour”. The recipe calls for 2 3/4 c of flour. Please clarify
krislongwell says
Hi Tara!
Thanks for the heads up! The recipe is correct! I start with 2 1/2 cups of the self rising flour, and then usually add another 1/4 cup to get a slightly sticky batter. We need to correct the video! Thanks again! Kris & Wesley
Tara says
I made these biscuits today after your clarification. Now this TN born and breed girl made biscuits for the first time. My southern WV hubby, raised on homestyle biscuits, admitted these were the best ever! I truly have never appreciated the taste of biscuits, but these are heavenly! Thank you so much for your timely reply and awesome recipe!
krislongwell says
Hi Tara! That is so wonderful to hear! We couldn’t be happier to hear that you and your hubby loved the biscuits. Sounds like you made them perfectly!! Congrats! And thank you SO MUCH for letting us know. Stay in touch! Best, Kris & Wesley
Tara Lockwood says
Just a follow up! Please let those of us who do not understand that you need to shake buttermilk when first using. Since I had such an awesome experience with your biscuit recipe…..it got me thinking! These heavenly biscuits remind me of Red Lobster’s cheese/garlic biscuits……only better! So guess what? I roasted three BIG garlic cloves. Mashed into a paste. After making the dough, I added my garlic paste and about one cup of Cheddar cheese. I cut my dough out with a Mason Jar lid. Bake as directed. Brushed with butter, sprinkled with garlic powder, topped with Mozzarella and Parmesan Cheese. OMG….there are no words ! Kris & Wesley, I urge you to try this!
krislongwell says
Oh, wow! Tara, that sounds absolutely amazing!! WE will definitely try this. Thank you for sharing! You rock!!! xo Kris & Wesley
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