Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Southern Buttermilk Biscuits

Scott Phillips

Yield: Yields 6 or 7 biscuits

These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled.

Watch the video for a step-by-step demonstration on how to make these light, fluffy biscuits. 


  • 9 oz. (2 cups) chilled all-purpose flour, preferably White Lily; more as needed
  • 2 Tbs. baking powder (preferably aluminum free, such as Rumford)
  • 3/4 tsp. kosher salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces, plus 2 Tbs., melted
  • 3/4 cup buttermilk; more for brushing

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 50
  • Sodium (mg): 440
  • Carbohydrates (g): 26
  • Fiber (g): 1
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 375°F. Chill a food processor blade and bowl as well as a large mixing bowl. Line a cookie sheet with parchment.

  • Pulse the flour, baking powder, and salt in the food processor until combined. Add the cold butter and process with ten 1-second pulses; the butter should be the size of small peas. Transfer the mixture to the chilled mixing bowl. Add the buttermilk, moving your hand, with fingers apart, in circles to incorporate it into the dry ingredients. The dough is mixed when it just barely comes together.

  • Transfer the dough to a lightly floured work surface. Pat and roll it into a 1-inch-thick square. Using a floured 2-1/2-inch round biscuit cutter, cut out as many biscuits as you can, dipping the cutter in flour between cuts to prevent sticking and making sure to lift the cutter straight up, without twisting. Arrange the biscuits on the parchment-lined sheet so they touch. 
  • Gently gather the remaining dough scraps and press them into a 1-inch-thick rectangle. Cut out as many biscuits as you can and arrange them on the sheet, snug against the others. You should have 6 or 7 biscuits. 
  • Brush the tops of the biscuits with buttermilk and bake until golden-brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter. Serve warm. 

Make Ahead Tips

The flour and butter mixture can be stored in a zip-top bag and frozen for up to 1 month. To make biscuits, add the buttermilk and proceed with the recipe.


Rate or Review


  • peach_mom | 01/22/2018

    Even simpler--use self rising flour. My recipe is very similiar:
    2.5 cups SR flour
    1/4 cup white granulated sugar
    10 Tbsp cold butter, cut into chunks
    1 cup buttermilk

    I break up the butter by hand, no need to clean a food processor for something that takes just 3 minutes by hand. Stir in the buttermilk, and you're all set. Yes, the dough is wet, but when you give it that quick knead on a well-floured countertop, it all comes together. I also prefer cooking mine hotter (450).

  • catebarbo | 04/30/2017

    Five stars with a few simple modifications! I love how flaky these biscuits are. I reduce the salt, grease the cookie sheet with Crisco, forget the Parchment paper, and set the biscuits so the sides ARE NOT touching. They're perfect and the top and bottom crust slightly crispy, the way my hubby likes.

  • PopNFresh | 12/11/2015

    I should have read the comments before trying this recipe. As another review has mentioned, this recipe called for too much baking powder. Maybe instead of 2 TB, 2 tsp was actually required. There's a bitter, metallic after-taste after chewing through these biscuits. The recipe is okay, but just reduce the amount of baking powder.

  • Virginia85 | 11/26/2015

    I tried this recipe after a previous failed attempt at making biscuits. Here's my experience with making these.When I mixed in the buttermilk with the dry ingredients I noticed that my dough was just too wet and not workable yet. I went into a little bit of panic because last time I added a whole lot more flour than what the recipe called for and my biscuits came out dry and hard.But, I knew this dough wasn't going to work unless I added more flour. So I did. About 1/4 cup or so of extra flour. After that the dough came along nicely.I rolled the dough like I saw her do in the video and from then on it was all magic. I put them on a greased skillet and popped them in the oven.I baked them for about 30 minutes and, although they were not too brown, the texture and flavor were there.They rose nice and fluffy. It was everything I was looking for. KFC quality.The only downside is the baking powder. You can taste it a lot in the biscuits. Next time I will try adding a little less and see if my biscuits still rise nice and fluffy.Also, mine got sticked together. But I didn't really care much about that. They were still pretty good.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks