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Southern Buttermilk Biscuits Recipe

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These southern-style homemade biscuits are made from scratch with only three ingredients and can be made in under 30 minutes from start to finish. 

How To Make Homemade Southern Biscuits

The first thing you need to do is to gather your ingredients.  The French call this mise en place.  You need the following three items:

  1. 2 cups of self-rising flour
  2. 6 Tablespoons of cold butter
  3. 1 cup of buttermilk

Self-Rising Flour and Buttermilk Substitutions

If you don’t have self-rising flour on hand, don’t worry. Here is a handy recipe adapted from King Arthur Flour: place 1/4 teaspoon salt, 1  ½ tablespoons baking powder, and enough flour to fill up a one-cup measuring cup.   

For this recipe you will have to double those ingredients:  1/2 teaspoon salt, 3 tablespoons baking powder, plus enough flour to total 2 cups along with an extra 1/4 cup of flour.

Whisk the ingredients well to get the ingredients mixed thoroughly.  You can use organic flour and make a nearly-organic option. (You will not find organic self-rising flour in a store or online.)

I recommend using organic buttermilk if you are able.  If you don’t have buttermilk on hand, you can make a buttermilk substitute by place 1 tablespoon of vinegar or lemon juice in a 1 cup measuring cup.  Fill the remainder of the cup with milk, stir well, and let it sit for 5 minutes before using it.


I like to take shortcuts when I can and so for these homemade buttermilk biscuits, I used to use my food processor to incorporate butter into the flour mixture.  It was so much easier than a fork, knife, or a pastry blender.  All one had to do is pulse butter in flour a few times until the pieces were about pea-size.  If they were, then you could stop.

pea size butter for making buttermilk biscuits

However, I discovered that an even easier way to make them is to use melted butter.  Yep.  That’s right.  Melted butter. 

You see, when you pour COLD buttermilk over melted butter, it often causes the butter to re-harden.  Just stir the buttermilk, melted butter, and flour together while you are pouring in the buttermilk.

After you have mixed the biscuit dough together, pat it out on a lightly floured surface.  You want the dough to be about 1-inch thick.

Next, use a biscuit cutter to cut out the biscuits from the dough.  My tip for cutting biscuits without a biscuit cutter:

Use a drinking glass.  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. 

I was able to cut 9 biscuits out of this batch of dough.

All that is left is to bake them in a 450-degree oven for 11-12 minutes.  Carefully remove them when they have a nice, golden top.  I like to brush a little bit of butter over the top while they are still warm.

Yield: 9 biscuits

Southern Buttermilk Biscuits

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!).

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 2 1/2 cups self-rising flour, plus additional 1/4 cup for dusting the work surface
  • 6 Tablespoons cold butter
  • 1 cup buttermilk


  1. 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.
  2. Combine mixture with additional 1 cup of flour. Add buttermilk and mix with spoon. Mixture will be "sticky."
  3. Pat out mixture on floured surface until about 1 inch thick. Cut with biscuit cutter (or drinking end of cup). Place on baking sheet.
  4. Bake at 450 degrees for 11-12 minutes or until golden brown.

Nutrition Information:



Serving Size:

1 biscuit

Amount Per Serving: Calories: 180

Nutrition information is an approximation.

Did you make this recipe?

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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.

homemade southern buttermilk biscuits made with self-rising flour

For an elegant treat, serve them with Chocolate Cherry Jam.

Click here for 9 more delicious biscuit recipes.

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Sunday 15th of September 2019

I made these this morning, they tasted great but they didnt rise very much. Have any ideas on what I did wrong?


Sunday 15th of September 2019

Hi, I am glad they tasted great. Any idea of how old your self-rising flour is? If it is too old, perhaps the leavener has lost some of its oompf.


Friday 21st of June 2019

Can you freeze these before baking?


Friday 21st of June 2019

That's a great question and I have wondered that myself. I imagine that you can, then bake them the way you would any other frozen biscuit dough.

Christina | Christina's Cucina

Wednesday 30th of November 2016

These look WONDERFUL! I make scones all the time, but have yet to try buttermilk biscuits! YUM!


Tuesday 29th of November 2016

Hi, kindly display a chart how many calories these southern buttermilk biscuits carry.




Tuesday 29th of November 2016

That would all depend on how large or small your biscuit cutter is.


Saturday 3rd of January 2015

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. :-)


Friday 23rd of June 2017

Honey is also good with butter and then sop it up with those biscuits......OH MY WORD