Southern Living Buttermilk Biscuits Recipe

My mom used this Buttermilk Biscuits recipe that she found in a Southern Living magazine many years ago. It makes the best Buttermilk Biscuits and it's now become the only recipe our whole family uses!

Buttermilk Biscuits Recipe

1/2 cup butter (1 stick), frozen
2 1/2 cups self-rising flour
1 cup chilled buttermilk

DIRECTIONS

Preheat oven to 475°.

Grate frozen butter using large holes of a box grater.

Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds in a cast-iron skillet or on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.

If you want Crunchy-Bottomed Biscuits warm a cast-iron skillet in the oven and spread some butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown.

Watch the Southern Living Video on how to make Buttermilk Biscuits

Southern Living Buttermilk Biscuits

Author: Judy Wilson

This Southern Living Buttermilk Biscuits recipe makes the best Buttermilk Biscuits and it’s now become the only recipe our whole family uses!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• ▢ ½ cup butter (1 stick), frozen
• ▢ 2 ½ cups self-rising flour
• ▢ 1 cup chilled buttermilk

Instructions

 

• Preheat oven to 475°.
• Grate frozen butter using large holes of a box grater.
• Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
• Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
• Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
• Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds in a cast-iron skillet or on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.

Notes

If you want Crunchy-Bottomed Biscuits warm a cast-iron skillet in the oven and spread some butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown.

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