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Classic Southern Buttermilk Biscuits
recipe

Classic Southern Buttermilk Biscuits

Serves: Makes 12 to 15 biscuits

Hands On Time: 

Total Time: 

Ingredients

3 cups White Lily self-rising flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, diced and chilled, plus 4 tablespoons, melted, for brushing
1 cup buttermilk, chilled

Instructions

Heat the oven to 425 degrees.

In a food processor, combine the flour and salt. Pulse a few times to combine. Add the butter and pulse until the mixture has the texture of coarse cornmeal with a few larger pieces of butter scattered throughout, about 15 one-second pulses. Transfer to a large bowl.

Form a well in the center of the flour mixture and add the buttermilk. Using your hands, mix the buttermilk into the flour mixture. Turn the bowl as you go, lifting your hand from the bottom of the mixture to the top, almost in a folding motion. At this point, the dough should still be shaggy, with plenty of flour left in the bottom.

Pour the dough out onto a lightly floured counter. Pat the dough into a rectangle, incorporating the remaining flour. Fold the dough over onto itself and then pat it back into a rectange. Repeat a few more times to form a somewhat cohesive dough that just holds together when cut.

Use your hands or a rolling pit to press the dough out until it is 3/4 to 1 inch thick. Use a 2-inch biscuit cutter to punch out biscuits, making sure not to twist the cutter as it goes in and out of the dough. Transfer the biscuits to a parchment-lined baking sheet. Press any scraps into a rough rectangle and punch out additional biscuits. Discard any remaining scraps; do not re-roll more than once.

Brush the biscuits with some of the melted butter and bake until risen and golden brown, 15 to 20 minutes. Immediately brush with the remaining butter and serve hot.


About the recipe

If you're looking for the perfect biscuit, look no further than these classic, buttery, buttermilk biscuits. For the best results, seek out White Lily self-rising flour; its low protein content will help produce the lightest, fluffiest biscuits. If you can't find it, you can substitute your favorite self-rising flour, but be aware that your results may vary.

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