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 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
This Southern Living Buttermilk Biscuits recipe makes the best Buttermilk Biscuits and it’s now become the only recipe our whole family uses!
Ingredients
- 1/2 cup butter (1 stick), frozen
- 2 1/2 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 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.
Is it one or two cups of buttermilk? It’s listed twice.
It’s one cup. Sorry about the confusion. I didn’t realize that had posted twice.
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.
So glad you enjoyed it! Thanks for sharing!
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