Recipes With Buttermilk Biscuits

This recipe for old-fashioned Southern Buttermilk Biscuits are the best! They come out so thick and fluffy and melt in your mouth!

Being from the south, we pretty much always have biscuits at every dinner. You just cannot go wrong with these easy and delicious Southern Buttermilk Biscuits. They take minimal ingredients and just a little arm work to throw them together. It is so easy to master biscuit making with just a few steps. I don’t know a single person who doesn’t love these biscuits. So if you are looking for that perfect biscuit recipe, then you have to make this Southern Buttermilk Biscuit recipe.

For this recipe yes, you will want to use buttermilk. If you do not have buttermilk you can make your own at home. To do that for this recipe pour 3/4 cups of regular milk into a measuring cup and add 3/4 tablespoon of white vinegar or lemon juice and stir. Let this sit for 5-10 minutes, stir again and then you can use.

Skillet Buttermilk Biscuits

This helps incorporate the ingredients and give the biscuits the nice flaky texture that we are going for. It basically builds all those fluffy layers you want in a biscuit.

No. You can just cube it. But I have found over the years that this process makes it much easier to incorporate the butter into the dry ingredients. You can grate it large or small but I highly recommend grating it, it will make things much easier.

This helps them brown up, brushing any liquid like buttermilk which is commonly done for biscuits or butter makes the tops of the biscuits nice and brown.

How To Make Buttermilk Biscuits (step By Step, With Photos)

The one tip every southern granny will tell you is to never twist your biscuit cutter when you are cutting out your biscuits. Just push down and pull up. When you twist the biscuit cutter, you are sealing the biscuit edges closed and it will be unable to rise as it bakes.

These will keep on the countertop in an airtight container for up to 2 days. You can heat them up in the microwave for 15-30 seconds before enjoying them again. These can also be frozen, place cooled biscuits in a freezer container and they will last for up to 2-3 months. To thaw remove from freezer and place on the countertop, again reheat them in the microwave before serving.

Preheat the oven to 425°F. Line a sheet tray with parchment paper.Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.

Southern Style Buttermilk Biscuits

Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.

Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.

Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.

Buttermilk Biscuits (light & Fluffy!)

Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.

Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. Using a 2 & ½ inch biscuit cutter, cut out the biscuits.

Place the biscuits slightly touching onto the parchment-lined sheet tray.Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.

Flaky Golden Brown Buttermilk Biscuits

While the biscuits are cooking, melt the remaining 2 tablespoons of butter. Immediately brush the tops of the biscuits with the melted butter.

Calories: 261 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 40 mg | Sodium: 280 mg | Potassium: 295 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 474 IU | Calcium: 132 mg | Iron: 2 mg

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.It’s 3-Ingredient Buttermilk Biscuit time!! I have many memories of Grandma Barb making from-scratch buttermilk biscuits. They were always the last thing made for the meal, and she’d work quickly and effortlessly. Those biscuits were made and placed into the hot oven in under a minute flat and goodness they were heavenly, and still are. She’s good!

Flaky Homemade Buttermilk Biscuits

Next week, I plan on teaching my sons how to make homemade biscuits, starting with these super easy, 3-ingredient buttermilk biscuits. My boys have a few simple recipes that they know how to make. Still, as they get older (so quickly), it’s important to me that they know how to bring together a homemade meal using real ingredients. And in the South, fresh, hot biscuits are welcomed at any meal!

I love this 3-ingredient buttermilk biscuit recipe because it’s perfect for kids and biscuit-making newbies. It was one of the first recipes I learned to make because it was easy to memorize 2-1-1. Although I called it 112 biscuits growing up (like the 90’s music group) and had to blast Cupid or Only You while making them.

Now that you have the ingredients let’s go step by step on making these 3-ingredient biscuits. Watch the video for a visual of the process.

Southern Biscuits: Easy Southern Style Homemade Biscuits Recipe!

Prep. Prep all of your ingredients and tools beforehand. Preheat your oven to 450 F. Measure and sift out your flour, freeze your butter and make sure the buttermilk is cold. Gather your biscuit cutter, baking pan, and bowl for fixing.

Measure the flour. Measure out the flour by spooning it into your measuring cup. I give the cup a few taps along the way to make sure there are no air pockets that will throw off my measuring. Once you have a heaping cup of flour, use the back of a butter knife to sweep across the rim of the cup so that that you have a perfectly leveled cup of flour. Place the flour into a large bowl.

Add the butter. If possible, freeze the butter beforehand. It needs to be cold, and the frozen butter will help keep the dough cold, which is a must if you want the BEST biscuits. Take your butter out of the freezer only when you are ready for this step. Use unsalted or salted. I’m using unsalted. Remove the wrapper from the butter and grate the butter into the flour. Grating helps the butter distribute easily through the flour. This creates a buttery biscuit that is soft and tender.

Ingredient Homemade Biscuits (easy Recipe!)

Cut in the butter. Now that we have that pile of grated butter, it’s time to cut it into the flour. Cutting butter into flour simply means getting it all distributed, so all the butter is coated with flour. To do that, get a pastry cutter and start pressing it repeatedly into the flour and butter. Soon the mixture will look like little crumbs. That’s what you want, just tiny pieces of butter coated with flour.

Add the buttermilk. Take your cold buttermilk from the fridge and add in a cup. I usually only need a cup if I’ve measured my flour right. However, if you’ve accidentally added a lil too much flour, you made need a tiny bit more. Use a rubber spatula to stir in the buttermilk until a sticky dough has form. You want your dough to be slightly wet and sticky when you turn it out onto the floured work surface in the next step.

Knead and fold. Lightly flour a work surface and turn the dough out onto the work surface. Flour your hands and begin to gently knead the dough, just enough so the dough is soft. Add more flour as needed to the work surface and your hands but use only what’s needed. Too much flour will make your biscuits dry. Slight wet dough is best. Now begin folding the dough. Fold in half and pat out. Then fold in several more times and gently pat out. This will create flaky layers in your biscuits.

Easy Flaky Buttermilk Biscuits (with Video)

Cut out the biscuits. Finally, pat out the dough into a 1-inch thick rectangle. Using a 3-inch cutter, cut out 5-6 biscuits. Press the cutter firmly into the dough and then bring it back up. Do not twist, or you’ll seal the biscuits, and they will not rise. Place the biscuits on a pan with the sides touching. This will give them stability so they won’t fall over as they rise high and