- 1/2 cup cold butter, cubed
- 2 cups King Arthur Unbleached Self-Rising Flour
- 3/4 cup buttermilk
- Melted butter
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
- Place on a greased baking sheet. Bake at 425° for 11-13 minutes or until golden brown. Brush tops with butter. Serve warm. Yield: 9 biscuits.
Reviews for Southern Buttermilk Biscuits(6)
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In the past couple of weeks I have tried several different buttermilk biscuit recipes. This was the winner! The biscuits had the perfect taste and texture! To top it off, it was so easy. I will save this one and make them again.
Quick and easy . I made biscuits and gravy. I think I made to big of biscuits though. Thanks for recipe.
These were very good. I used the editor's substitute for self-rising flour, and it made the biscuits a little too salty, but other than that they were great.
These are wonderful!! So easy to make and so tasty. I dont like some recipes because they use yeast and taste like yeast, this doesnt have it and I LOVE them!