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Southern Buttermilk Biscuits


Outstanding biscuits, light and fluffy. Even good the next day.

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Southern Buttermilk Biscuits 0 Picture


  • 2 Cups Flour
  • 1/4 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder Aluminum free
  • 6 Tablespoons Very Cold Butter
  • 1 Cup Buttermilk Approx.
  • 1/2 Cup Sugar for topping - Optional I never use it.



Step 1

Overheat oven to 450
Combine all dry ingredients in food processor mix together.
cut butter into chunks add to dry ingredients, pulse a few times it looks like course meal.
Add Buttermilk while pulsing until just mixed, should be a wet dough, if dry add more of Buttermilk (don't use more than 1 cup total.)
turn dough onto floured surface.
Gently PAT (DO NOT ROLL) until dough is about 1/2 inch thick. Fold dough about 5 times. Then gently press dough down to about 1 inch thick, cut using a 2 inch round cuter. place on cookie sheet. sprinkle with sugar if you want.
Bake for 10 - 12 minutes till light brown on top.
You can also place on cookie sheet and dress them , stays good for about 1 month. to bake from frozen bake at 450 for 20 minutes.


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