- 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° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm. Yield: 8 biscuits.
Reviews forSouthern Buttermilk Biscuits
"These were super easy to make and went together quite quickly. My son's gobbled them up! They are really good with honey!"
"This is the easiest and greatest recipe ever. Its much faster thanking making dinner rolls and my family prefers it."
"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!"
"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."
"Buttery, flaky and so easy to make. A fantastic biscuit!"
"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."
"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!"