Homemade Southern Biscuits
These southern-style homemade biscuits are made with only three ingredients. Yes – only three (unless you count the stuff that is already in the self-rising flour – but I am not). That’s right – these are buttermilk biscuits are made with self-rising flour.
I like to take shortcuts when I can and so for these homemade buttermilk biscuits, I use my food processor to incorporate butter into the flour mixture. It is so much easier than a fork, knife, or a pastry blender
The recipe can easily be divided in half, yielding 5 nice sized or 4 large homemade buttermilk biscuits. If you are like me and your food processor
Once that is done, pour the contents into a bowl with the other cup of flour and stir to blend. If the dough seems “tacky,” add a little bit more flour. Then roll or pat the dough until it is about 1/2 thick and then you can cut it using a biscuit cutter.
My Tip For Cutting Biscuits Without a Biscuit Cutter
Use a drinking glass as a biscuit cutter. You can dip the open end in a little flour to help prevent sticking. Then when you are finished, rinse it off and then you can put it in the dishwasher to get clean.
Southern Buttermilk Biscuits
Good old fashioned southern biscuits made with self-rising flour, buttermilk, and butter- just like your granny used to make (if you're from the South!).
Ingredients
- 2 cups self-rising flour plus additional ½ cup for dusting work surface
- 6 Tablespoons cold unsalted butter
- 1 cup buttermilk (lowfat)
Instructions
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Place approximately 1 cup of flour in food processor. Cut butter into pieces and add to flour. Pulsate until flour is in pea-sized pieces.
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Combine mixture with additional 1 cup of flour. Add buttermilk and mix with spoon. Mixture will be "sticky."
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Pat out mixture on floured surface until about 1 inch thick. Cut with biscuit cutter (or drinking end of cup). Place on baking sheet.
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Bake at 450 degrees for 11-12 minutes or until golden brown.
Pin to Pinterest! (Click here to add it to your Pinterest boards.)
If you’re from the South, these are sure to remind you of your grandma’s buttermilk biscuits. All you need now is some red-eye or cocoa (chocolate) gravy to top them with.
If you like your biscuits on the cheesy-side, check out Garlic Cheddar Buttermilk Biscuits From Melissa’s Southern Cookbook.
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These look WONDERFUL! I make scones all the time, but have yet to try buttermilk biscuits! YUM!
Hi, kindly display a chart how many calories these southern buttermilk biscuits carry.
Reply
Thanks
That would all depend on how large or small your biscuit cutter is.
Yummy! I like them hot out of the oven with butter and then take Golden Eagle table syrup, pour it on plate, mix in more butter and sop it up with a hot biscuit! Excuse me, I need a moment alone. 🙂
Honey is also good with butter and then sop it up with those biscuits……OH MY WORD
I love biscuits warm from the oven, usually just with butter. But they are good with almost anything on them.
Talk about delicious! I think Southern style biscuits are really the only way biscuits should be baked. YUM!
I’ve never made biscuits from scratch. These looks mouthwatering!
These look so wonderfully fluffy and buttery!
I made biscuits last week too! I was truly surprised at how simple the recipe was to follow. My kids love them!
Off to see what other yumminess I can find on your blog. 😉
~ Ashley
These look amazing! And so simple to make! I pinned them so I can try them asap!
Your recipe is correct and very good!!!
We use White Lily Flour down heer (southern
for here) where I’m from. If you can get it, it’s a soft
wheat flour that you will really love.
You did good!!!
Thank you!