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!

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.  

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

Ingredients For Buttermilk Biscuits

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

• 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°.

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.

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

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

• Homemade Strawberry Giant Pop Tart
• Air Fryer Breakfast Potatoes
• Bacon Cheddar Biscuits
• Ham, Broccoli, and Cheddar Breakfast Muffin Cups
• Cinnamon Roll French Toast Casserole

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.