Best Buttermilk Biscuits Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - butter (1 stick) or shortening, frozen (or chilled, if using shortening)
  • 2 1/3 cups - all-purpose flour
  • 4 teaspoons - baking powder
  • 1 teaspoons - salt
  • 1 cups - chilled buttermilk
  • - parchment paper, for lining baking pan
  • 2 tablespoons - melted butter, for brushing biscuits after baking
  • Directions:

    Preheat oven to 475 degrees F. Grate frozen butter; in a medium bowl, toss together grated butter with flour, baking powder and salt (or with self-rising flour). Chill for 10 minutes.

    Make a well in the center of the mixture; add the buttermilk, stirring 15 times (not more or less). Dough will be sticky.

    Gently turn dough out onto lightly floured surface. Sprinkle a little flour over top of dough.

    With a lightly floured rolling pin, gently roll dough to 3/4-inch thickness (into about a 9-x-5-inch rectangle). Fold dough in half so that short ends meet; repeat the rolling and folding process 4 more times (continuing to work gently so as not to "harden" the dough).

    Roll dough to 1/2-inch thickness; use a floured 2-1/2 inch round cutter to cut out biscuits, reshaping scraps and sprinkling with flour as needed.

    Place biscuit rounds onto a parchment paper lined jelly-roll (15-x-11-x-1 inch) pan. Bake in preheated oven for 15 minutes or until lightly browned.

    Brush with melted butter before serving.

    Brief Description

    Flaky, layered buttery biscuits that even a beginner can make.

    Main Ingredient:

    self-rising flour

    Category:  Quick Breads

    Cuisine:  Southern

    Prep Time: 25 min
    Cook Time: 15 min


    Use 2-1/2 cups of self-rising flour, if available, instead of the flour, salt and baking powder.
    For pillowy dinner rolls - use 1/2 cup cold shortening instead of butter. Soft biscuit will stay tender even when cool.


    Southern Living

    Posted By:


    Posted On:

    February 7, 2019

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