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Southern Living Buttermilk Biscuits Recipe

To make these Southern Living Buttermilk Biscuits you only need 3-ingredients for the best fluffy buttery biscuits with lots of flaky layers. Making biscuits from scratch is easy and incredibly delicious!

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 we use. It's that good!

Buttermilk Biscuits in cast iron skillet.

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You will never buy pre-made biscuits again once you discover how easy it is to make homemade buttermilk biscuits.

These are delicious warm out of the oven with a little butter and jam or you can drizzle some honey on them.

My dad always loved going to the farmer's market and buying Sorghum to put on his biscuits. It's amazing if you have never tried it.  

Buttermilk Biscuit with butter and strawberry jam on white plate.

We like to serve these biscuits with this Meaty Breakfast Casserole or this Tater Tot Breakfast Casserole With Sausage.

These biscuits are a reader favorite and popular on Pinterest. Here’s what readers have to say about this recipe.

The best, easiest biscuits I have ever found. Only 3 ingredients. - Linda

This recipe is amazing! New fav recipe! This recipe will be my go-to for biscuits from now on! - Heather

Best Biscuits I've ever tasted! You must make them in the cast iron. It makes a difference! - Shawna

Ingredients For Buttermilk Biscuits

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients for buttermilk biscuits set out on counter.
  • 1/2 cup butter (1 stick), frozen
  • 2 1/2 cups self-rising flour
  • 1 cup chilled buttermilk

How To Make Southern Living Buttermilk Biscuits

Preheat oven to 475°.

Grated Butter on white plate.
Grated butter and flour in glass mixing bowl.

Grate frozen butter using large holes of a box grater.

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

Buttermilk added to dry ingredients in glass mixing bowl.
Biscuit dough in glass mixing bowl.

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

Biscuit dough rolled out on counter.
Biscuit dough cut with round biscuit cutter.

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.

Biscuit dough in cast iron skillet.

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.

Biscuits in cast iron skillet with brushed with butter.

How To Store

Refrigerator: Store leftover biscuits in an airtight container in the refrigerator for up to 2 days.

Freezer: To freeze place unbaked biscuits on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer safe bag and freeze for up to 2 months.

Tips To Making Biscuits

  • Accurately measure ingredients. When measuring flour, spoon it into a measuring cup and level off the excess with the smooth edge of a butter knife.
  • Use frozen butter for flaky biscuits. It makes it easier to shred using a box grater.
  • Use buttermilk for tender biscuits.
  • Don't skip folding the dough. It builds the layers into the biscuits.
  • 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.

Recipe FAQs

Why aren't my buttermilk biscuits fluffy?

The oven must be hot. These biscuits cook at a high temperature. Make sure your oven is preheated to 475°. Also make sure your butter is frozen. Keep it in the freezer until ready to use.

What is the best way to make buttermilk?

All you need are two ingredients to make your own buttermilk. Mix one cup of dairy milk and 1 teaspoon of vinegar. Mix together then let it sit for 5 to 10 minutes so it will thicken and develop the tangy flavor.

Here are a few items that I recommend and use that are helpful in the kitchen. (Affiliate links).

  • If you need a good cast iron skillet this 10-Inch Pre-Seasoned Skillet from Lodge comes with a handle holder and it's very durable.
  • I also recommend getting this Lodge 2-pack pan scrapers for cleaning any stuck on food.

More Easy Breakfast Recipes To Make

One Buttermilk Biscuit on white plate.

I hope you enjoy these Homemade Buttermilk Biscuits! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Watch the Southern Living Video on how to make Buttermilk Biscuits.

YouTube video
Buttermilk biscuits in cast iron skillet.

Southern Living Buttermilk Biscuits Recipe

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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 174 kcal

Ingredients
  

  • 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.

Nutrition

Calories: 174kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 82mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 270IUCalcium: 29mgIron: 0.2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
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Recipe Rating




Ruth

Sunday 19th of June 2022

I used white whole wheat flour, baked in a cast iron skillet. They came out great!

Kim

Wednesday 7th of October 2020

I. grew up on homemade biscuits . Yummo. These sound good.

Angelia

Sunday 27th of September 2020

I love a recipe that comes together as the recipe indicates it will. A lot of times it does not. I know that any recipe with butter and Buttermilk has to be delicious. But this one is a keeper This is my new go to biscuit recipe. Now all I need is a pie crust recipe. Thanks for this biscuit recipe delicious

ernie guzman

Sunday 10th of May 2020

hello, i'm a retired carpenter and tried this for the first time and they came out great it looks just like the one picture in the pan cause i have that pan i love it when things work the first time thank you for a great easy recipe. HAPPY MOTHER'S DAY TO ALL 5/10/2020

ernie

Wednesday 15th of January 2020

I JUST DID THIS ONE THIS MORNING AND I CAME OUT PERFECT, I HAVE THE SAME CAST IRON PAN, DID EVERY THING YOU SAID AND WHAM! I HAD THE BEST BISCUITS EVER THANK YOU VERY MUCH

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