Buttermilk Biscuits

Warm, flaky homemade buttermilk biscuits straight from the oven make the perfect addition to your Saturday mornings.  Over the past few years I have been on a quest for the perfect southern buttermilk biscuit. I have tried numerous recipes that were always just “so-so” or “alright”. When I saw this recipe in Southern Living a few years ago I was eager to try them out. This was the first recipe I have tried that has you fold the dough into sections several times. That technique has to be the secret to all of those flaky layers! After my family tried these amazing buttermilk biscuits for the first time I knew my search for the ultimate southern biscuits was over. 🙂 Try these with whipped butter, honey, or jam for a good old-fashioned breakfast.

Buttermilk Biscuits

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  • 1/2  cup cold butter, cut into 1/4 inch cubes
  • 2 1/4  cups self-rising flour
  • 1 1/4  cups buttermilk
  • 2  tablespoons melted butter

  1. In the bowl of a stand mixer, fitted with a flat beater, stir together the flour. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Cover and chill 10 minutes.
  2. Add buttermilk, stirring just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
  4. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
  5. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
Source: adapted from Southern Living Magazine, November 2007
This entry was posted in Biscuits, Breads & Muffins, Breakfast and tagged , , , , , . Bookmark the permalink.

21 Responses to Buttermilk Biscuits

  1. soft and delicious biscuits

  2. May Ling Wu says:

    Biscuts have always scared me a little but. These looks devine!

  3. Wow, your biscuits look so perfect! I still have to find the perfect recipe for me. Mine don’t get flaky. I have to try this one.

  4. These look so delicious. I love freshly baked breads/muffins/biscuits/carbs of any kind!

  5. Debby says:

    I’ve taste these at Whole food market hot food bar , and these looks YUMMY

  6. jamela224 says:

    i NEED to make these NOW!

  7. Ann says:

    Your biscuits look perfect. Light and flakey. I like them for breakfast too.


  8. Jessica says:

    That really is the perfect technique to creating flaky layers. They look great! I’m saving this one 🙂

  9. Heather I. says:

    YUM! Buttermilk biscuits are always welcome here. I haven’t tried that technique before either, sounds like a great way to make ’em 🙂

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  12. Cooking master says:

    Wow! These look like store-bought biscuits! Flaky and YUMMY!

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  14. Ashley says:

    Wow these biscuits are delicious! Just made them tonight to go along with some sausage gravy and was SO pleasantly surprised by how moist and flakey they turned out. I’ve tried a lot of different biscuit recipes lately that call for a very long list of ingredients and then turn out dull and dry. Thanks for this awesome new biscuit recipe to add to my collection, so far all of your recipes that I’ve tried have been a smashing success!

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