Hey, y'all! Are you a southern cook if you can't make Southern Buttermilk Biscuits? I'm excited to share the recipe for these biscuits, which couldn't be more delicious or easy to make - this is how my family has made them for years!

Southern Buttermilk Biscuits

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Grab some butter, strawberry freezer jam, or serve on the side of your favorite dinner - these biscuits will soon be in your rotation!

Ingredients: Southern Buttermilk Biscuits

• 4 c. self-rising flour
• 1 c. cold unsalted butter, cubed (2 sticks)
• 1 ½ c. cold whole buttermilk
• 2 tsp. sugar
• 1 tsp. kosher salt
• 2 tbsp. unsalted butter, melted 
• butter, jam, honey, or sorghum molasses, for serving

How to Make Southern Buttermilk Biscuits

1. Preheat your oven to 425F. Cover a large baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, and salt. Use a fork or pastry blender to mix in cold butter until the mixture is crumbly and the size of peas.
3. Slowly add buttermilk, stirring until the dry ingredients are just moistened.
4. Transfer the dough onto a lightly floured surface and gently knead it 3 to 4 times. Press the dough to 1-inch thickness. Do not overwork the dough, as it can make the biscuits tough.
5. Using a biscuit cutter dipped in flour, cut the dough without twisting the cutter. Always flour your biscuit cutter between each cut.
6. Place the biscuits on the pan, ensuring they touch to rise properly (this is important). Gently press down the top of each biscuit with your knuckles; brush the top of the biscuits with melted butter.
7. Bake the biscuits until they turn golden brown, which should take around 20 to 25 minutes. Let them cool on the pan for 5 minutes, and then serve them immediately with butter, jam, honey, or sorghum molasses!

Pro Tips For Making This Recipe

1. Once you've cubed the butter, place it in the freezer for a few minutes to chill thoroughly.
2. Be sure to put the biscuits in the pan so that they touch - this will allow them to rise properly.
3. Flour your biscuit cutter between each cut; do not twist it when cutting.

Other Recipes You'll Love

1. Sweet Potato Biscuits
2. Pumpkin Cornbread
3. Jiffy Cornbread Muffins
4. Mawmaw's Southern Buttermilk Cornbread

Southern Buttermilk Biscuits

Southern Buttermilk Biscuits

JC Phelps

No southern meal is complete without fluffy, delicious Southern Buttermilk Biscuits. Serve with butter, jam, honey, or sorghum molasses!

5 from 9 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 12

Calories 465 kcal

Ingredients

  

1x2x3x

• 4 c. self-rising flour
• 1 c. cold unsalted butter cubed (2 sticks)
• 1 ½ c. cold whole buttermilk
• 2 tsp. sugar
• 1 tsp. kosher salt
• 2 tbsp. unsalted butter melted
• butter, jam, honey, or sorghum molasses for serving

Instructions

 

• Preheat your oven to 425F. Cover a large baking sheet with parchment paper.
• In a large bowl, combine flour, sugar, and salt. Use a fork or pastry blender to mix in cold butter until the mixture is crumbly and the size of peas.
• Slowly add buttermilk, stirring until the dry ingredients are just moistened.
• Transfer the dough onto a lightly floured surface and gently knead it 3 to 4 times. Press the dough to 1-inch thickness. Do not overwork the dough, as it can make the biscuits tough.
• Using a biscuit cutter dipped in flour, cut the dough without twisting the cutter. Always flour your biscuit cutter between each cut.
• Place the biscuits on the pan, ensuring they touch to rise properly (this is important). Gently press down the top of each biscuit with your knuckles; brush the top of the biscuits with melted butter.
• Bake the biscuits until they turn golden brown, which should take around 20 to 25 minutes. Let them cool on the pan for 5 minutes, and then serve them immediately with butter, jam, honey, or sorghum molasses!

Notes

• Once you've cubed the butter, place it in the freezer for a few minutes to chill thoroughly.
• Be sure to put the biscuits in the pan so that they touch - this will allow them to rise properly.
• Flour your biscuit cutter between each cut; do not twist it when cutting.

Nutrition

Calories: 465kcalCarbohydrates: 59gProtein: 11gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 319mgPotassium: 124mgFiber: 2gSugar: 3gVitamin A: 605IUCalcium: 51mgIron: 1mg

Keyword buttermilk biscuits, southern buttermilk biscuits

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Y'all come back now, ya hear?

My best,

JC