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Southern Buttermilk Biscuits Recipe

Southern Buttermilk Biscuits Recipe

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. YIELD:9 servings


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


  • 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: 9 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.

Nutritional Facts

1 biscuit: 197 calories, 11g fat (7g saturated fat), 28mg cholesterol, 451mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 4g protein

Reviews for Southern Buttermilk Biscuits

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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."

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."

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!"

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!"

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."

Reviewed May. 14, 2015

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

Reviewed Apr. 6, 2015

"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."

Reviewed Mar. 8, 2015

"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."

Reviewed Dec. 22, 2014

"These are easy quick and delicious ??"

Reviewed Nov. 13, 2014

"Easy and delicious."

Reviewed Jan. 22, 2014

"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."

Reviewed Apr. 14, 2013

"Quick and easy . I made biscuits and gravy. I think I made to big of biscuits though. Thanks for recipe."

Reviewed Mar. 22, 2011

"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."

Reviewed Aug. 21, 2009

"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!"

Reviewed Mar. 19, 2009

"This is the easiest and greatest recipe ever. Its much faster thanking making dinner rolls and my family prefers it."

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