Perfect Southern Buttermilk Biscuits

Perfect Southern Buttermilk Biscuits

Light and flaky layers that melt in your mouth, and melt your heart. I spent decades in pursuit of the ever elusive perfect southern buttermilk biscuit. Time after time, they would fall flat or be hard as hockey pucks. Until finally, one fateful morning it all clicked, and we’ve been eating perfect biscuits happily ever after since then.

I promise, these are way easier to make than you think. No children or small dogs were harmed in the production of these biscuits. LOL 🙂

We start with self-rising flour, and cold unsalted butter cut in to about eight pieces. I recommend investing in a pastry blender, because in my experience the two knife thing does not work. Number one it will take you forever, and two it still won’t turn out right. You will have crossed the knives enough to get a workout but still not enough to get the dough right.

I usually double the recipe below as I have a bunch of big eaters, this makes 12-14 biscuits. A single recipe will make half of this.

*Tip: You can use the leftover biscuits to meal prep some breakfast sandwiches for the week. 

self-rising flour_butter

Cut the butter into the flour until it resembles peas size pieces. Then add in cold buttermilk to bring together. It should look just like the below.

*Note: Be careful not to overwork your dough. Bits of butter left in the flour help to create flaky biscuits later, and overworked dough will result in hard biscuits.


Then we are going to get a little flour on our board, a two-inch biscuit cutter, and a bench scraper. Turn the dough out onto the floured surface. Pat the dough out into a rectangle until it is uniformly about an inch thick. Fold one-third towards the center, then fold the other third over, and flip the dough over to pat out again to about one-inch thickness. This process should be done three times, and patted out one final time to cut the biscuits out.


Use a two-inch biscuit cutter to cut the biscuits…


Lay then out on an ungreased cookie sheet, and put into a pre-heated oven set to 500 degrees…then bake for 10-12 minutes…


When you take your biscuits out of the oven, be sure to butter the tops then flip them over to butter the bottoms. Even though you take them out of the oven they are still hot…hot…and still baking on the tray…sooo…let’s take care not to have those bottoms overdone!


These can be a treat with jam or paired with sausage gravy (a classic southern treat!)


  • Servings: 4-6
  • Difficulty: Easy
  • Print


2 cups self-rising flour

1/4 cup cold, unsalted butter – cut into pieces

3/4 cup buttermilk

Melted butter, for brushing tops



  1. Preheat oven to 500 degrees. Put flour and butter into a large bowl. Cut the butter into the flour with a pastry blender until it well-combined into small crumbly pieces.
  2. Add buttermilk and mix until combined.
  3. Turn dough onto a floured surface, pat into a rectangle. Fold 1/3 into the center, then fold the other side into the center. Turn over and repeat process twice more.
  4. Using a two-inch biscuit cutter or jar, cut biscuits and place on a greased baking sheet. Bake for 10 minutes or until tops are lightly browned, and biscuits are cooked.
  5. After removing from the oven, brush the tops and bottoms of the biscuits with melted butter. Serve immediately, or can be stored in an airtight container for three days.

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