{"id":29836,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/"},"modified":"2024-02-22T14:18:50","modified_gmt":"2024-02-22T20:18:50","slug":"southern-buttermilk-biscuits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/","title":{"rendered":"Buttermilk Biscuits"},"content":{"rendered":"

There’s nothing like a fresh, homemade biscuit still warm from the oven. The best biscuits<\/a> are so flaky that you can tear the top and bottom away from each other easily, and there’s a slight<\/em> crunch on the exterior that gives way to a soft and buttery interior.<\/p>\n

Making buttermilk biscuits doesn’t have to mean spending all day in the kitchen! These biscuits are not just delicious, they’re also the easiest biscuit recipe you’ll find. Once you realize how quick they are, they’ll be in regular rotation on your breakfast table.<\/p>\n

Key Ingredients<\/h2>\n

\"biscuitJamie Thrower for Taste Recipes <\/span><\/span><\/p>\n

Cold butter<\/h3>\n

Cold butter is essential! While the biscuits cook, the butter melts, creating the pockets of air that make delicious layers and texture. Use butter straight from the fridge, cut it into small pieces, then return it to the fridge until the minute you’re ready for it.<\/p>\n

Self-rising flour<\/h3>\n

Self-rising flour is regular flour with the leavening agent already incorporated. If you try to substitute all-purpose flour without adding baking powder, then your biscuits won’t rise. You can buy self-rising flour at the store or make self-rising flour<\/a> by adding 1 to 1\/2 teaspoons baking powder and 1\/2 teaspoon salt to 1 cup of all-purpose flour.<\/p>\n

Buttermilk<\/h3>\n

Buttermilk is ideal for biscuits because of all the fat, and the acidity adds to the flavor and gives them a good rise. You really should use buttermilk<\/a> in baked goods.<\/p>\n

Directions<\/h2>\n

Step 1: Make the dough<\/h3>\n

\"AddingJamie Thrower for Taste Recipes <\/span><\/span><\/p>\n

Preheat the oven to 425\u00b0F.<\/p>\n

In a large bowl, combine the flour and butter. Use a pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas. Drizzle in the cold buttermilk a little bit at a time, mixing with a rubber spatula and making sure to incorporate any dry flour that’s settled at the bottom of the bowl.<\/p>\n

You’ll know the flour has enough moisture if there are no dry bits of flour at the bottom of the bowl. If there’s still dry flour, add more buttermilk 1 tablespoon at a time as needed.<\/p>\n

Step 2: Knead and roll out dough<\/h3>\n

\"RollingJamie Thrower for Taste Recipes <\/span><\/span><\/p>\n

Turn dough onto a clean and lightly floured surface. Knead the dough<\/a> a few times until it comes together, then pat into a rectangle. Roll out dough until it’s 3\/4-inch thick.<\/p>\n

Step 3: Cut out biscuits<\/h3>\n

\"CuttingJamie Thrower for Taste Recipes <\/span><\/span><\/p>\n

Set aside a sheet tray with a piece of parchment on it.<\/p>\n

Use a biscuit cutter<\/a> around 2-1\/2-inches wide to cut out biscuits. Transfer biscuits to the lined sheet tray. Bring together the remaining dough without working it too much, roll it out once and then cut out any remaining biscuits.<\/p>\n

Step 4: Bake the biscuits<\/h3>\n

\"BiscuitsJamie Thrower for Taste Recipes <\/span><\/span><\/p>\n

Place the sheet tray in the oven and cook for 11 to 13 minutes, rotating halfway through. The tops of the biscuits should be golden brown when done. While they’re cooking, heat up a couple tablespoons of butter.<\/p>\n

Step 5: Brush with butter<\/h3>\n

\"BrushingJamie Thrower for Taste Recipes <\/span><\/span><\/p>\n

When the biscuits are done, brush tops with melted butter. Serve warm!<\/p>\n

How to Store Buttermilk Biscuits<\/h2>\n

Biscuits should be stored in a food storage container or plastic bag. They are best the day they’re made, but can hold for up to 3 days, especially if you reheat them. Cooked biscuits can also be frozen in a sealed plastic bag for up to 2 months.<\/p>\n

Can you freeze the dough?<\/strong><\/h2>\n

Yes! Freeze biscuits on a parchment-lined sheet tray. Once they’re completely frozen, transfer them to a zip-top bag. No need to thaw before cooking; simply put directly in the oven on a parchment-lined sheet tray and add an extra 5 to 10 minutes to your bake time.<\/p>\n

Buttermilk Biscuit Tips<\/h2>\n

\"ButtermilkTaste Recipes<\/span><\/span><\/p>\n

What can you use to make buttermilk biscuits if you don’t have buttermilk?<\/h3>\n

You can make homemade buttermilk<\/a> in a pinch by substituting milk with a splash of lemon juice. Let the milk and lemon juice sit for a minute to curdle before using.<\/p>\n

Can you make buttermilk biscuits vegan?<\/h3>\n

These biscuits are best with butter. However, you can still get a really tasty biscuit using vegan butter<\/a> or solid coconut cream in place of butter. You can also replace the milk with dairy-free milk<\/a> and a splash of lemon juice.<\/p>\n

What can you serve with buttermilk biscuits?<\/h3>\n

The better question is what doesn’t<\/em> go well with buttermilk biscuits! They go wonderfully with classics like scrambled eggs and sausage gravy. They could also be used as the base for an eggs Benedict with hollandaise. If you want to keep it simple, serve warm with butter and jam or honey.<\/p>\n","protected":false},"excerpt":{"rendered":"

You can make biscuits any day of the week with this simple 3-ingredient buttermilk biscuits recipe.<\/p>\n","protected":false},"author":7970,"featured_media":1973311,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305624,305616,305615,304328,305487,304338,303966,304988,303887,304350,324623,303994,304150,303883,305031],"categories-v2":[308500,310461,309438,310905,310897,310890,308988,308984,308481,310796,308992,308495,308935,308478,309001,309177,308528,309434,308476,308975],"coauthors":[340582],"recommended_recipes":[{"post_title":"Homemade Biscuits","post_link":"\/recipes\/easy-biscuits-2\/","post_image":"\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_EXPS_FT25_247122_JR_0117_2.jpg"},{"post_title":"Easy Cheesy Biscuits","post_link":"\/recipes\/easy-cheesy-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Cheesy-Biscuits_EXPS_FT24_177360_0507_JR_01.jpg"},{"post_title":"Lemon Blueberry Biscuits","post_link":"\/recipes\/lemon-blueberry-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/09\/Lemon-Blueberry-Biscuits_EXPS_TOHD24_1762_SheriSilver_2.jpg"},{"post_title":"Golden Sourdough Biscuits","post_link":"\/recipes\/golden-sourdough-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Golden-Sourdough-Biscuits_EXPS_FRBZ22_15244_MD_03_16_8b.jpg"},{"post_title":"Cheddar Buttermilk Biscuits","post_link":"\/recipes\/cheddar-buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheddar-Buttermilk-Biscuits_EXPS_CIMZ19_20808_B01_08_5b.jpg"},{"post_title":"Basic Biscuits","post_link":"\/recipes\/basic-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12735_QC10129C6A-1.jpg"},{"post_title":"Buttermilk Biscuit Mix","post_link":"\/recipes\/buttermilk-biscuit-mix\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Buttermilk Biscuits","post_link":"\/recipes\/buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2025\/05\/Buttermilk-Biscuits_EXPS_SB25_4283_MD_P2_04_23_7b.jpg"},{"post_title":"Old-Fashioned Biscuits","post_link":"\/recipes\/old-fashioned-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Old-Fashioned-Biscuits_exps37613_THHC1997841D07_21_10bC_RMS.jpg"},{"post_title":"Ginger Buttermilk Biscuits","post_link":"\/recipes\/ginger-buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ginger-Buttermilk-Biscuits_exps52027_THCA143053B09_10_6bC_RMS.jpg"},{"post_title":"Homemade Ham Biscuits","post_link":"\/recipes\/ham-on-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-on-Biscuits_EXPS_FT24_35680_EC_010324_3.jpg"},{"post_title":"Whole Wheat Biscuits","post_link":"\/recipes\/whole-wheat-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7118_C1708C51D.jpg"},{"post_title":"Buttermilk Doughnuts","post_link":"\/recipes\/buttermilk-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttermilk-Doughnuts_EXPS_WCR19_12984_B06_12_6b.jpg"},{"post_title":"Buttermilk Angel Biscuits","post_link":"\/recipes\/buttermilk-angel-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps61309_MC163887D03_22_4b.jpg"},{"post_title":"Mini Butter Biscuits","post_link":"\/recipes\/mini-butter-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29150_HC54788D116.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_14975_Jamie_Thrower_5.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/","name":"Buttermilk Biscuits","datePublished":"2018-01-01","dateModified":"2024-02-22","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_14975_Jamie_Thrower_5.jpg","height":1200,"width":1200},"recipeCategory":"","description":"You can make biscuits any day of the week with this simple 3-ingredient buttermilk biscuits recipe.","recipeIngredient":["1\/2 cup cold butter, cubed","2 cups self-rising flour","3\/4 cup buttermilk","Melted butter"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"Preheat the oven to 425\u00b0F. In a large bowl, combine the flour and butter. Use a pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas. Drizzle in the cold buttermilk a little bit at a time, mixing with a rubber spatula and making sure to incorporate any dry flour that's settled at the bottom of the bowl. You'll know the flour has enough moisture if there are no dry bits of flour at the bottom of the bowl. If there's still dry flour, add more buttermilk 1 tablespoon at a time as needed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Buttermilk-Biscuits_Biscuits-Step-1-option-2_YVedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead and roll out dough","text":"Turn dough onto a clean and lightly floured surface. Knead the dough a few times until it comes together, then pat into a rectangle. Roll out dough until it's 3\/4-inch thick.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Buttermilk-Biscuits_Biscuits-Step-2_YVedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut out biscuits","text":"Set aside a sheet tray with a piece of parchment on it. Use a biscuit cutter around 2-1\/2-inches wide to cut out biscuits. Transfer biscuits to the lined sheet tray. Bring together the remaining dough without working it too much, roll it out once and then cut out any remaining biscuits.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Buttermilk-Biscuits_Biscuits-Step-3_YVedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the biscuits","text":"Place the sheet tray in the oven and cook for 11 to 13 minutes, rotating halfway through. The tops of the biscuits should be golden brown when done. While they're cooking, heat up a couple tablespoons of butter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Buttermilk-Biscuits_Biscuits-Step-4_YVedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Brush with butter","text":"When the biscuits are done, brush tops with melted butter. Serve warm!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Buttermilk-Biscuits_Biscuits-Step-5_YVedit.jpg?fit=700,1024"}],"recipeYield":"8 biscuits","author":[{"@type":"Person","name":"Risa Lichtman"}],"nutrition":{"@type":"NutritionInformation","calories":" 222 calories","fatContent":"12g fat (7g saturated fat)","cholesterolContent":"31mg cholesterol","sodiumContent":"508mg sodium","carbohydrateContent":"24g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7843137,"reviewCount":51,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Southern Buttermilk Biscuits","description":"Check out this video for how to make Southern Buttermilk Biscuits","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/C8MSZV5H\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/C8MSZV5H-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shelley816"},"reviewBody":"

My southern grannie always made the best yummy buttermilk biscuits but she and all of my NC aunts used Crisco shortening not butter! Also they made a well in the flour poured in the buttermilk then added a big pinch of baking soda on top of the buttermilk. My dad told me you can\u2019t expect to make biscuits like my mom because she made them for every meal starting at age 10. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"This recipe is so , so easy. I must admit l make biscuits all the time and have a couple favourite recipes. If your are looking for a tasty, easy recipe this will make you happy. Very defined layers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"

This is the best biscuit recipe! They raised high and had nice layers. Made my own self-rising flour & buttermilk, the following is what I use:<\/p>

<\/p>

for 1 cup self-rising flour <\/strong>- mix together 1 cup all-purpose flour, 1 1\/2 teaspoons baking powder, & 1\/4 teaspoon salt<\/p>

<\/p>

for 1 cup buttermilk<\/strong> - add 1 tablespoon vinegar or lemon juice to a measuring cup and then enough milk to equal 1 cup. Stir and let stand for 5 minutes<\/p>

<\/p>

If you'd like more details on making those Corinna <\/strong>(above) has provided links.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ubu"},"reviewBody":"After years of trying many biscuit recipes, I have finally found the winner! I did not butter the tops as there was plenty of butter already in the biscuits. Besides, we liked the crunchy tops and bottoms with the flaky layers of buttery deliciousness in-between.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"walkerjo"},"reviewBody":"So far as I've tried many recipes, this recipe has turned out well each time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BeckyJCarver"},"reviewBody":"I loved the tangy taste the buttermilk added to his recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"walkerjo"},"reviewBody":"Made these while visiting my Son and Grands. Came out very well! Will use this recipe again.\u00a0\nI also like that I can cut the recipe in half.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Corinna"},"reviewBody":"

<\/p>

There really isn't anything I can add to what other reviewers have said. This is a great biscuit recipe! I have added links from TOH that show how to make self-rising flour and buttermilk in case you don't have these on hand. I have used both recipes with great results. One thing that I do a little differently when it comes to biscuits is I grate the butter rather than cube it. Just my personal preference with that. Thank you Fran! <\/p>

https:\/\/www.tasteofhome.com\/article\/how-to-make-buttermilk\/<\/a><\/p>

<\/p>

https:\/\/www.tasteofhome.com\/article\/how-to-make-self-rising-flour\/<\/a><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"I used my KA mixer on low to incorporate the butter and then just a few times around for the buttermilk. Excellent with blueberry jam and just as good alongside Lemon Chicken Rice Soup!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amber168"},"reviewBody":"

SOOO good! I had to make the \"self rising flour\" and substitute cream of tartar for the buttermilk and they were still amazing! Cant wait to use real buttermilk<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"These biscuits were delicious and super easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rena55"},"reviewBody":"These were so delicious and easy to make! They were so flaky and moist inside! Will make this my biscuit recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"I've made plenty of biscuits over the years, but never any with buttermilk. These were fluffy and delicious and I will definitely be making them again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":"I made this recipe as written except I brushed eggwash over the top before baking. They were good however the texture was off for me. I used them with sausage gravy and were fine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jeanne355"},"reviewBody":"

W O W !!! Best biscuits I have ever made! by far! I have been trying for over 50 years, but have never been very successful until this recipe! I used buttermilk powder and added 1 rounded tsp. of Splenda Blend. Biscuits were not very high, but I might not have measured the thickness of the dough properly. Next time, I might increase baking powder slightly. I grated frozen butter which worked well. Biscuits were flaky. They took about 18 minutes to get brown.... Overall, I am VERY pleased!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fleetwood2"},"reviewBody":"I have never been able to make biscuits. These were light and fluffy. Everyone liked them. I made mine in the food processor. I pulsed the dough just until it came together. So easy to make. Excellent recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mallory"},"reviewBody":"I\u2019ve been trying to find an easy homemade breakfast recipe for some time now, but everything is packed with sausage and egg, as well as a lot of pre-made ingredients. Using this buttermilk recipe was not only very easy, but fulfilling as well! I feel like a real cook and baker when I can use raw ingredients from home and create something truly delicious. Thank you for sharing it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rindyrue"},"reviewBody":"This recipe only makes 6-7 biscuits, but it is really really good. I have tried so many different biscuit recipes from the internet and had yet to find one that produced light, fluffy, and tasty biscuits like this one! I didn't really change anything except I used buttermilk powder (3 TBSP) plus 3\/4 cup of water in place of the actual buttermilk called for. I also did not brush the tops with butter because I was making the biscuits for breakfast gravy. Plus, the butter flavor in these is so good, I found myself wishing I had some Bob White syrup to slather on one of these babies!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cindiak"},"reviewBody":"I have always struggled to make good biscuits, and finally found a recipe I liked. Super easy to make and the family loved them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EloiseHamilton"},"reviewBody":"I didn't know it until today but my son gave me this recipe some time go and I love it. The biscuits are crispy, easy, to make and absolutely delicious. Since I only eat homemade biscuits these are my go to. Heavenly!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nessi"},"reviewBody":"This is the easiest and greatest recipe ever. Its much faster thanking making dinner rolls and my family prefers it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"texastootsie13"},"reviewBody":"

Very nasty biscuits. Waste of ingredients.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Southern Buttermilk Biscuits","description":"Check out this video for how to make Southern Buttermilk Biscuits","url":"https:\/\/cdn.jwplayer.com\/videos\/C8MSZV5H-Uot7Fvi8.mp4","duration":"1m18s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/7mo205scdwf124g082vmvl6x156xdw0s.jpg","advertising":"","jw_id":"C8MSZV5H","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/C8MSZV5H-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/C8MSZV5H\/poster.jpg?width=720","jw_publish_date":"2020-02-10T00:00:00"},"rms_legacy_id":"14975","romance_copy_dek":"You can make biscuits any day of the week with this simple 3-ingredient buttermilk biscuits recipe.","enhanced_recipe_title":"Homemade Buttermilk Biscuits","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cold butter, cubed","IngredientText":"1\/2 cup cold butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups self-rising flour","IngredientText":"2 cups self-rising flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup buttermilk","IngredientText":"3\/4 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Melted butter","IngredientText":"Melted butter"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_14975_Jamie_Thrower_5.jpg","RecipeId":14975,"AttachmentSourceId":null,"AttachmentSource":"Jamie Thrower for Taste Recipes","PhotoCredit":"Homemade Buttermilk Biscuits Recipe photo by Jamie Thrower for Taste Recipes","VideoCode":"[dam-video dam-id=\"43990\" ol-id=\"T073QF0\"]","RecipeAttachmentFileName":"EXPS_TOHD24_14975_Jamie_Thrower_5.jpg","ContributorId":null,"Firstname":"Fran","Lastname":"Thompson","City":"Tarboro","StateDescription":"North Carolina","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 biscuits.","DigitalTitle":"Homemade Buttermilk Biscuits","SubmittedTitle":"Southern Buttermilk Biscuits","RecipeTypeId":1,"AverageRating":4.78,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_WRSM17_14975_B03_31_5b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":15,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Southern Buttermilk Biscuits","OriginalSourceProject":"Southern Buttermilk Biscuits","ContestPlacement":"","Trailer":"

Homemade Buttermilk Biscuits Tips<\/h2>

Can you make homemade buttermilk biscuits without buttermilk?<\/h3>Since this is a simple, straightforward recipe, our Test Kitchen recommends avoiding substitutions for best results. Buttermilk plays a key role in the texture of the biscuits\u2014it makes them extra tender and gives them more flavor. However, you can use buttermilk substitutes<\/a> or even regular milk in this recipe in a pinch.

How do you store homemade buttermilk biscuits?<\/h3>Fresh homemade buttermilk biscuits can be stored at room temperature in an airtight container for about 3 days. If you want to keep them for longer, toss \u2018em in the freezer where they\u2019ll stay good for 3 months. When you\u2019re ready to enjoy, warm then in a 300\u00b0F oven for 5 minutes.

Why is using cold butter important when making homemade buttermilk biscuits? <\/h3>Just like with pie crust, cold butter turns into flaky layers in biscuits. When you bake these, the water in the pockets of cold butter will evaporate, leaving you with lots of delicate flakes. To ensure that butter stays ice cold, pop the cubed butter into the freezer for 5 minutes before cutting it into the dough. It\u2019s one of our Test Kitchen\u2019s favorite biscuit tips<\/a>.

What can you serve with homemade buttermilk biscuits?<\/h3>Buttermilk biscuits are a delicious addition to any meal, especially soups<\/a> and stews<\/a>. Serve them with butter or honey, and you\u2019re ready to enjoy. At breakfast, try pairing them with a Southern sausage gravy<\/a>. For dessert, layer them up with fresh whipped cream<\/a> and berries for a shortcake-style treat.

\u2014Lisa Kaminski<\/a>, Taste Recipes Editor<\/i>","Metadescription":"Making homemade buttermilk biscuits is easy with this four-ingredient recipe. You'll want to serve them for breakfast, lunch, dinner and even dessert! ","DigitalHeadnotes":"The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. \u2014Fran Thompson, Tarboro, North Carolina","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3\/4-in. thickness. Cut with a floured 2-1\/2-in. biscuit cutter. ","SequenceNo":1},{"Direction":" Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm. 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