Southern Buttermilk Biscuits Recipe
Southern Buttermilk Biscuits Recipe photo by Taste of Home
Next Recipe

Southern Buttermilk Biscuits Recipe

Read Reviews
5 19 21
Publisher Photo
Nutrition Facts: 1 biscuit equals 197 calories, 11 g fat (7 g saturated fat), 28 mg cholesterol, 451 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1/2 cup cold butter, cubed
  • 2 cups self-rising flour
  • 3/4 cup buttermilk
  • Melted butter

Nutritional Facts

1 biscuit: 222 calories, 12g fat (7g saturated fat), 31mg cholesterol, 508mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.


  1. 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.
  2. Place on a greased baking sheet. Bake at 425° for 11-13 minutes or until golden brown. Brush tops with butter. Serve warm. Yield: 8 biscuits.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Southern Buttermilk Biscuits in Quick Cooking May/June 2001

Reviews for Southern Buttermilk Biscuits

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
hilltopjudy3 User ID: 5669508 259349
Reviewed Jan. 7, 2017

"I used to mke homemade biscuits only, but thru the years i had gotten lazy. Today the man wanted sausage and biscuits, no biscuots in house! So i used this recipe, may never buy a frozen or canned biscuit again. So good and easy.. makes enuf to freeze and have a couple more times for just the two of us."

suefalk User ID: 6736080 258901
Reviewed Dec. 31, 2016

"Buttery, flaky and so easy to make. A fantastic biscuit!"

angela32 User ID: 3084463 256008
Reviewed Oct. 27, 2016

"This is a very good and easy recipe for biscuits. Love that it uses pantry items, especially if you make your own self rising flour."

gina.kapfhamer User ID: 8717427 255955
Reviewed Oct. 26, 2016

"Such a simple ingredient list! These went great with dinner last night. Thinking they'd go really well with an open faced chicken pot pie type recipe, too - will save that one for next time!"

mom_gray47_MI User ID: 521314 247392
Reviewed Apr. 23, 2016

"Loved this, one question where can I find buttermilk powder, we don't,.t drink it just used to bake with."

chefheidi18 User ID: 8210724 243896
Reviewed Feb. 16, 2016

"really good. I ended up rolling them out and folding them over and re-rolling several times to layer the butter. The colder the ingredients when you roll it out, the more flaky it will be."

ebramkamp User ID: 702841 238487
Reviewed Nov. 30, 2015

"This is a great biscuit recipe. I used the substitute for self rising flour and they turned out picture perfect. Nice and tall and a great texture. The flavor is phenomenal-nice and buttery with a slight tang from the buttermilk. Perfection!"

rindyrue User ID: 7404886 236090
Reviewed Nov. 1, 2015

"This recipe only makes 6-7 biscuits, but it is really really good. I have tried so many different biscuit recipes from the internet and had yet to find one that produced light, fluffy, and tasty biscuits like this one! I didn't really change anything except I used buttermilk powder (3 TBSP) plus 3/4 cup of water in place of the actual buttermilk called for. I also did not brush the tops with butter because I was making the biscuits for breakfast gravy. Plus, the butter flavor in these is so good, I found myself wishing I had some Bob White syrup to slather on one of these babies!"

Travelinbarb User ID: 8347605 226891
Reviewed May. 25, 2015

"easy and deeeelicious! My kind of recipe! I used the substitute for self-rising flour and used unsalted butter. Turned out just right. My favorite biscuit recipe now. Thanks."

LeslieH User ID: 191346 226332
Reviewed May. 14, 2015

"A beautiful texture and very tasty. Definitely a recipe to make again."

Loading Image