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