Buttermilk Biscuits

I have finally arrived!  I can officially count myself as a true Southern cook!  Every good Southerner should know how to make a flaky buttermilk biscuit, but until this week, that distinction had eluded me.  Thanks to a remarkably easy recipe and video by Southern Living magazine, I can now lay claim to being a true southerner!

Amazingly, this recipe just has 3 ingredients.  Making a successful buttermilk biscuit is really more about technique than ingredients.  Southern Living does recommend using White Lily self-rising flour.  It has a lower gluten & protein content which makes for a more tender biscuit.  As for techniques that were new to me, they suggest using frozen butter that is grated on a box grater to incorporate into the flour.  The other new technique was how they roll and then fold the biscuit dough to make the flaky layers.

I served these biscuits for breakfast with my Sausage Gravy and then again with my Buttermilk Fried Chicken.  They really don’t take that long to make and there’s no comparison to canned or frozen biscuits.  There’s not even a comparison to all those homemade “hockey pucks” that I have baked through the years!  I like a good angel biscuits and 7-Up biscuits already on the blog, but this is my new “go to” recipe for the perfect flaky buttermilk biscuit!

Watch the video here:  www.southernliving.com/food/how-to/perfect-buttermilk-biscuit-video

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  • 1/2 cup butter (1 stick), frozen
  • 2 1/2 cups  White Lily self-rising flour
  • 1 cup chilled buttermilk
  • 2 tablespoons melted butter, (for brushing the top)

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Preheat oven to 475°.

Grate frozen butter using large holes of a box grater.

Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of flour mixture.

Add buttermilk and stir 15 times, (dough will be sticky).

Turn dough out onto a lightly floured surface.

Lightly sprinkle flour over the top of dough.

Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan.

Bake at 475° for 15 minutes or until lightly browned.

Brush with melted butter.

You can also use this basic recipe to make strawberry shortcakes.  Just add a couple of tablespoons of sugar with the flour and replace the buttermilk with heavy cream.  Here’s the link that tells you more: www.myrecipes.com/recipe/our-favorite-buttermilk-biscuit .  Check it out!  Mmmm!



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