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

Buttermilk Biscuits


  • 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

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  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.

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Source: adapted from Southern Living Magazine, November 2007


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