Southern Buttermilk Biscuits Recipe

5 19 23
Southern Buttermilk Biscuits Recipe
Southern Buttermilk Biscuits Recipe photo by Taste of Home
Publisher Photo

Southern Buttermilk Biscuits Recipe

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5 19 23
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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: 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

Nutritional Facts

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

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  • 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: 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

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Reviews forSouthern Buttermilk Biscuits

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Nessi User ID: 3444105 95860
Reviewed Aug. 2, 2017

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

MY REVIEW
karlbon04 User ID: 4305156 79369
Reviewed Aug. 2, 2017

"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!"

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

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