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A pile of Homemade Southern biscuits in a basket lined with a checkered cloth.

Homemade Southern Biscuits

Course: Breakfast
Cuisine: Southern, U.S.
Keyword: Homemade biscuits, Southern biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill time: 15 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 545kcal
These Homemade Southern 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! 
Print Recipe


  • 2- or 3-inch biscuit cutter, or inverted jar
  • 9-inch cake pan


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


  • Preheat oven to 470°F. Take butter out of the freezer and let thaw about 5 minutes.
  • Using the large holes of a box grater, grate the butter.
  • 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 somewhat sticky.
  • Turn dough out onto a lightly floured cool surface and add a little more flour, if too wet.
  • Using a floured rolling pin, roll the dough into an 8" x 10" rectangle.  Fold over one side and roll out again.  Repeat two more times.
  • The dough should be about 1/2-inch thick.  Using a 2 or 3-inch biscuit cutter, cut out the biscuits and place in a 9-inch cake pan snuggly against each other. (Can also use a 9 or 10-inch cast iron skillet).
  • Bake for 15 to 20 minutes until lightly golden on top.  Remove from oven and brush melted butter over the top.



Calories: 545kcal | Carbohydrates: 54g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 118mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 986IU | Calcium: 86mg | Iron: 1mg