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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

5 from 2 votes
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Southern Living Buttermilk Biscuits

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

Course Breakfast
Cuisine American
Keyword Buttermilk Biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Recipes Simple

Ingredients

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

Instructions

  1. Preheat oven to 475°.

  2. Grate frozen butter using large holes of a box grater.

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

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

  5. 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.

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

  7. 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.

Recipe 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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Recipe Rating




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

Elaine

Monday 20th of May 2019

Delicious. Flaky. Tender, yet crispy. I am 64. I have tried so many biscuit recipes. This is the best. And my last. This will be my go to biscuit recipe. I did halve the recipe. It made 6 plus 1 from scraps. This one was still flaky and delicious. I also cooked them in a cast iron skillet, as suggested. Yum. Yum. Yum.

Judy

Monday 20th of May 2019

So glad you enjoyed it! Thanks for sharing!

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