- 1/2 cup cold butter, cubed
- 2 cups 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
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"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!"
"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."
"A beautiful texture and very tasty. Definitely a recipe to make again."
"This is my new favorite recipe for biscuits. It's so easy and tasty! Although I've found that it only makes 6-7 biscuits, not 9 like the recipe says."
"This is the best biscuit recipe I have found and I have been searching for a long time..Love the butter in it..It's now at the top of my list...and really easy also."