I have tried many biscuits recipes and this is the BEST homemade biscuits recipe ever, with high, flaky layers that are buttery and crumbly.
This Southern Buttermilk Biscuits recipe is from Leite’s Culinaria, a trusted source for amazing recipes.
How to Make Biscuits at Home?
Homemade biscuits are so easy to make as this recipe calls for only three (3) ingredients:
- Cold, unsalted butter
- Self-raising flour
The method is very easy. You just basically mix all the ingredients together, knead and then cut the biscuit dough into round shapes. Bake in the oven for about 15 minutes for the best homemade biscuits.
The recipe is without additional baking powder in the recipe. The taste is absolutely delicious; there is no after taste of baking powder or baking soda, which I find unpleasant in many biscuits recipes you find online.
- Use cold butter. It’s very important because cold butter will make sure that the biscuits are crumbly after baking.
- For the lightest and airy texture, please use Whitelily Flour self rising flour.
- Cut the cold butter into the flour with a pastry blender. The pastry blender is a great tool to make the dough mixture crumbly.
- Do not over mix the dough. It should be dry looking and resemble small peas.
Frequently Asked Questions
Can I Use Milk Instead of Buttermilk?
Buttermilk is the key ingredient in the recipe. You can turn milk into buttermilk by adding vinegar to the milk. For every 1 cup of milk, stir in 1 tablespoon of vinegar to make buttermilk.
Biscuits and Gravy
Biscuits are great with gravy and you can try out my gravy recipe here.
How Many Calories per Serving?
This recipe yields 18 biscuits and each biscuit is only 118 calories.
What to Serve with This Recipe?
Serve biscuits with a main entree. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
Buttermilk Biscuits Recipe
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- 1 stick cold unsalted butter
- 2 1/4 cups self-rising flour (Whitelily Flour brand (more for dusting and work surface))
- 1 1/4 cups buttermilk (low fat or full fat)
- 2 tablespoons unsalted butter, melted
- Slice the cold unsalted butter into 1/4-inch thick (6 slices). Add the self-rising flour in a large bowl and toss in the butter slices. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and resembles small peas. Cover and refrigerate for 10 minutes.
- Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
- Add the buttermilk to the flour mixture, gently stirring with a fork until the flour is moistened. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times, gradually adding more flour as needed. Using floured hands, press and pat the dough into a 3/4-inch thick rectangle (it should measure about 9 by 5-inches).
- Sprinkle the dough with a little more flour. Starting at a short end, fold the dough over onto itself in 3 sections as if folding a letter-size piece of paper. You should end up with a rectangle shape. Press the dough into a 3/4-inch thick again and repeat the entire process 2 more times, adding additional flour as needed.
- Press and pat the dough to 1/2-inch thick on a lightly floured surface. Cut the dough with a floured 2-inch cutter. Place the biscuits on the baking sheet. Assemble the dough scraps and cut out more biscuits until all dough is used up.
- Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let cool slightly. Serve warm with your favorite preserves.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.