The Best Buttermilk Biscuits - Thank you Southern Living

Tall, fluffy and flaky, scratch buttermilk biscuits. Slather with butter or serve with gravy. 
There are some things in life that go hand in hand. Making Homemade Biscuits and me making them are not two of them LOL!  For the life of me I couldn't make a homemade biscuit, but I could make you an outstanding hockey puck!!! But that wouldn't be very good 
for breakfast now would it?

Well thanks to Southern Living's recipe for The Best Buttermilk Biscuits, I can NOW MAKE HOMEMADE BISCUIT'S!! Yay me...  I should of known it was going to take a recipe that used real butter. I have made these biscuits twice now and they have turned out perfect both times. Golden brown on top and cottoney soft in the middle, just like a biscuit should be.

I know everyone is probably thinking homemade biscuits are easy to make so this isn't a big deal, well it has never been easy for me. This was one battle that I could never win and now I have. So it's a pretty big deal for me. Everyone that can make a homemade biscuits I have to say hats off to you!!!

This is a great recipe that uses butter, so I'm definitely sticking with this one. I served my homemade biscuits with on of my childhood favorites, Southern Chocolate Gravy ↓

Yum! Homemade biscuits smothered in a bowl of chocolaty goodness, you should give it a try. The link to the recipe is above. It may sound weird, but trust me it isn't!!!! Also I am a bit late on posting my May Menu.

I was really busy this past week on a little unexpected surprise that happened to me, so I didn't have time to post it yet. I will post my May Menu and my surprise in a couple days. I wont have access until Monday so I cannot post it until then. Let's get started and make some biscuits. 

These are the ingredients you will need: self rising flour, buttermilk (make your own sour milk by adding 1 tablespoon of vinegar to 1 cup of regular milk), 1/2 cup butter and additional melted butter for the top of the biscuits. (If you do not have self rising flour, you can make your own using all purpose flour. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH Cup of all purpose flour.

I did not have self rising flour on hand so I made my own.

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. I just cut them into tablespoon sizes.

Sprinkle butter slices over flour in a large bowl. Toss butter with flour.

Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. I found it to be a lot easier using my hands to incorporate the butter.

Cover the flour and butter mixture and chill 10 minutes. While the mixture is chilling you can prepare the buttermilk if you do not have any on hand.

add the vinegar or lemon juice to 1 cup milk and let stand about 5 minutes to sour the milk. Real buttermilk is the best, but if you catch yourself in pinch there is nothing wrong with substituting.  It really depends on how much you want homemade biscuits and how you don't want to get into the car and go to the store to get buttermilk. You can't tell the difference at all.

Remove dry ingredients from the refrigerator and add buttermilk, stirring just until dry ingredients are moistened.

just like this.

Turn the dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter or glass. I use a glass just like my mama used to do. Press the biscuit cutter or glass into the dough (do not twist the cutter or glass) and lift.

I like my biscuits really high so if you want big biscuits make the dough thicker.

and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) I used my 9 x 13 inch glass baking dish because I know they wont burn on the bottom using my glass pan. I decreased the temp slightly (425 degrees) since it was a glass pan. Bake at 450° for 13 to 15 minutes or until lightly browned.

Bake at 450° for 13 to 15 minutes or until lightly browned. 

Remove from oven; brush with 2 Tbsp. melted butter. Look how golden brown and pretty they turned out!

Golden brown on top and cotton soft on the inside.

Southern Living's Buttermilk Biscuits

1/2 - cup cold butter (1 stick real butter) additional melted butter to brush on top of biscuits
2 1/4 - cups self-rising flour (White Lily if you can find it)
1 - cup buttermilk or 1 - cup whole milk + 1 tablespoon vinegar or lemon juice
additional flour for dusting  surface to knead dough
biscuit cutter or small glass

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. 

Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes.

Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. 

With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) 

Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Prep: 20 min., Chill: 10 min., Bake: 13 - 15 min.

Cooks Note: If you do not have buttermilk, you can always make your own by using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using. If using a glass pan the temperature needs to be reduced by 25 degrees.


Heidi said…
This is very very similar to my recipe for biscuits. They turn out good every time. I can't wait to check out your chocolate gravy recipe! That sounds so yummy. I can't wait to see what surprise you have in store for us.
Girl, shame on you for teasin' us like that!!! :)

And ya coulda come to my blog and been making great biscuits a long time ago! Seriously though, this is pretty similar to the recipe I use too except it's a lot wetter dough. I use less buttermilk, but yes those are two secrets - cold, cold ingredients - that keeps the butter cold and separated and makes 'em fluffy and never twist the glass or the biscuit cutter because that closes the fibers on the edges and stops them from rising, resulting in flat biscuits. {I have a couple other secrets I use too.}

They look perfect Tina! Great job.
Vicky said…
Oh, I love biscuits! I've been making biscuits with butter and White Lily unbleached self-rising flour for years. This is the first I've seen the flour and fold method. I'm definitely trying it. Thanks for posting this!
Danielle said…
Oh I totally can relate to your fear of biscuits - really just not being able to make them successfully. I came across a recipe a while back on All Recipes or one of those generic sites that I've been using ever since. It uses butter and shortening and they are great because you don't have to knead, roll, or cut! Yours really make me want to try this recipe though. And how can you go wrong with SL?!
Sherri Murphy said…
I now have biscuit envy. These look so good and I am also one who has fear of biscuit making.
Shawna said…
I'm not a person who craves biscuits, but your pictures look so amazing that I'm going to have to buy some buttermilk and make these! :) YUM....for biscuits and sausage gravy, my husband will be in heaven! :)
Tina Butler said…
Heidi, you need to try the chocolate gravy my kids love it.

Hi Mary this was just the hardest thing for me to always make. They never would turn out. I am finally glad it all worked out. I always knew cold ingredients and never over work the dough. Sometimes i used a gently hand on the dough and they still didnt turn out. glad i dont have to worry anymore.

I Sophie I love when you come to visit my blog. i think you are my farthest blogging friend.

How come people we can cook so good but some of us have such a time trying to make biscuits... hmmm go figure. sounds like it is a common thing.

Shawna we love our biscuits and sausage gravy in our house as well. There is nothing better. Your hubby has great taste girlfriend.
~~louise~~ said…
I can't make a decent biscuit to save my life AND bread, forget about it.

Okay, I'll save this recipe and give it a try. Who knows, perhaps, I can, thanks to you (yours look so warm & tempting) and "Southern Living:)

P.S. I'm having a free cookbook give-away at my blog tomorrow (4th) If you get a chance you may want to stop by for a chance to win. It's a GREAT cookbook, peppered with history...
Kathy said…
Yeah, I know what you mean! I don't even try to make biscuits - that's my hubby's department!!! These look delish!!! I'm passing it his way right now!!!!
Tiffany said…
Those look beautiful. My biscuits (like other foods I make) don't turn out pretty, but they are good. I like that you brushed your with butter. How could that be bad? Yum!
Anonymous said…
I'm with you with the biscuit making! I have NEVER made a good buscuit. I will definately have to try this one.
OMG...I tried this recipe tonight and it came out soooo good! Thanks so much for posting this and letting us know how you made it. I followed everything step by step and the result was fantastic! I will be tossing my regular biscuit recipe out and using this one now :)
Tina Butler said…
Libby I am so glad you liked the biscuits. They really are the best biscuits I have tried. It's my new biscuit recipe as well. you gotta love that butter. They turn out perfect everytime. Ü
Terri in TN said…
This is very similar to the biscuit recipe I use. It also took me years of cooking to get my biscuits where I wanted them. It was like the quest for the Holy Grail. The turning point for me was also found in Southern Living. I have one of their cook books that gave the following tip. Believe it or not it said after mixing ingredients together to kneed the dough 25 times. I had always been told to kneed lightly and never never 25 times. Guess what? They were right my biscuits that I had handled as if they were fine china when mixing were now near perfect and I am very critical of my own cooking and baking. I also tweaked just a bit from other tips I had compiled and came up with the folowing recipe.

My version Buttermilk Biscuits

2 cups self rising flour
1 cup whole buttermilk-not low fat
4 Tb real butter cut into small
1/2 cup shortening. I love Crisco.
2 tsp sugar
1/8 tsp baking powder
1/2 tsp cream of tartar

Mix dry ingredients together
Cut butter and shortening into dry
Add buttermilk a little at a time
until dough forms. I use a fork
and mix lightly until moistened.
Depending on moisture in the air
it may take a little more than 1
cup of milk or a little less.
Turn dough out on floured surface
and kneed 25 times. Roll or
pat to 1/2" then cut out. Bake at
450 degrees until golden brown.

I love reading Mommy's Kitchen and getting wonderful recipes and tips. I have started doing the folding technique outlined in your tutorial and it made my biscuits even more flaky and soft that
suddenly all was right in my world. Thanks for a wonderful tip.

P.S. Please don't judge me for using 3/4 c of fat in this recipe. I only make them on Saturday mornings. I have made your chocolate gravy and my family and I love love love it. Such decadence! You guys are wonderful.
Unknown said…
WOW!!! We loved the buttermilk biscuits. I'm so glad we stumbled onto your blog page. I can't wait to try your pancake recipe. I like you have been trying to perfect a recipe from scratch. I love IHOP as well, yummy:) I'm sure I will enjoy your recipe, and the many others we're sure to try. One thing I did notice is that you don't use buttermilk with your pancakes, interesting. I'll probably try both ways. Thanks again.
Lizzy said…
Oh my goodness! I just discovered your blog this week and I love it!!! I made these biscuits with chocolate gravy a couple of days ago and they were seriously the best biscuits I've ever put in my mouth! The chocolate gravy sounded weird, but it tasted sooo good together! (FYI: I blogged about it and linked to your site.) Thanks a million and happy holidays!
April Mitchell said…
Thanks for this incredible recipe. It's a keeper at our house. They turned out so good and yummy I had to blog about it
Amy T said…
After you cut the butter in could you chill overnight and just have that ready in the morning so all you have to do is mix in the wet ingredients or would that make them turn out wrong?
Tina Butler said…
Hi Amy I think that would be fine, since the butter flour mixture has to be really cold.
annak said…
I have been playing around with a similer recipe but using lard/shortning, I finally got it. I do everything you do with a few minor diffrencenes the ratios are the same. I cut up and freeze my lard and it makes it more solid like the butter. I like a crispy outside like popeyes so melt butter and then chill it on the pan while you are making the dough. those look great btw! now I need your chocolate gravy recipe
annak said…
oh and I also forgot to mention use 1 1/4 cup cake flour and 3/4 ap flour and your biscuts will be even lighter due to the lower protien content.
Mochy said…
I made this a while back and i ate 80% of the finished product. It is the best buttermilk biscuits. I am so glad i found your blog with all these delicious recipes. Now i make my own when i crave for KFC/Poppey's biscuits. I am still amazed at how easy and how delicous it turned out. Thank you.
Anonymous said…
Just made these for breakfast and all I can say is tender!!! So soft and yummy!! My husband says he likes these much better than the biscuits i've been making for 10 years!! Really enjoy your recipes!
Tracy N. said…
I think I really goofed on these, but they still turned out yummy.
When adding the buttermilk, are you supposed to only add it a little at a time until it is moistened, and therefore possibly not using it all, or just pour it all in? When I poured it all in, it was very runny and I had to add about a half cup of flour before I was able to put the dough on the counter. And then I had to add lots more flour to be able to knead the dough without running all over the counter.
The next time I make these, I am hoping I do a better job so that they look as yummy as they taste.
Tina Butler said…
Tracy your suppose to use all the buttermilk. The batter is wet but not extrememly soupy before turning it out on the counter. I slowly add more flour until the dough is workable. Not to much because you cannot handle biscuit dough to much or they wil be hard. The consistencey should be just like it is in the bowl that is in the picture. I hope you will try this again. You can slowly add the buttermilk if you like and go from there.
Rebekah said…
My biscuits have always been little and hard until I made this recipe! WOW! They were absolutley perfect and great with some milk gravy and sausage. Thanks again for a great recipe.
Anonymous said…
My family loves these biscuits. I was wondering do you think they would freeze well? If so would it be better to freeze them after shapping then just thaw them a few minutes before baking or bake them then freeze them? Im trying to do more make a head meals to keep dinner time chaos to a minimum!!
tonya said…
I made these for my family tonight w/ cube steak, mashed potatoes, gravy, & fried okra. (Needless to say, we are not as health conscious as we should be.) Anyway, they were really good! My husband walked in from work & said, "Are those HOMEMADE biscuits?". Before I could answer, he had his mouthful. Thanks for sharing the recipe!!
Anonymous said…
Just made these biscuits for the first time and they are the BEST EVER! I've made biscuits for years and never seemed to be able to get it just right. These came out perfectly! I'll be using this recipe ONLY from now on. Thanks Tina!
Ann said…
Thank you so much for the recipe. I just didn't know that cold ingredients made such a difference in the outcome of homemade buttermilk biscuits. I have been doing alot of things wrong. Thanks.
Anonymous said…
Thank you thank you thank you!! I, too, end up with hockey puck biscuits, but these are *outstanding*. Restaurant quality, definitely, and they're so light and fluffy. I'll be printing and keeping this recipe, for sure!
Anonymous said…
I know the feeling when it comes to making biscuits. There is only one recipe I have ever had success with (a copycat KFC recipe). That recipe is sort of a pain. THIS recipe looks alot easier, so I believe I'll try it this weekend. Thanks, and I'm going to try the Skillet buttermilk biscuits too. Also, you probably already know this, but COLD ingredients are also very important in making a flaky, light pie crust too.
Rebecca said…
Ok I have tried about 8 different recipes calling for shortening, and the last batch I made I thought I perfected. I kept the ingredients cold, used an open-top cutter, yada yada yada.... don't bother looking for a shortening recipe - this one is AMAZING!!! It just couldn't get better than this! I made a batch this morning for breakfast and my kids have inhaled them. My oldest daughter (12) is very picky... she has already swallowed three. lol Thanks for sharing!!
Anonymous said…
I cooked these in the 9th annual chuck wagon cook off and won second place. Good job!
Fern O'Connor said…
This was a fabulous recipe. It is one of my favorites now! I will be sure to make them aqain and share with friends! THEY ARE POPPIN'! LoVe them...
Anonymous said…
I would love to do this recipe, sadly it is to hard for me to read, I can not get past the polka dot background and high intensity red. stabbing pain in eyes lol. Just a suggestion dear. They look lovely by the pics.
Tina Butler said…
This is a problem on your end. The outside border is red with white polka dots. The inside background is completely white where the post and words are. I don't think your page is loading completely. Try a different browser. Sorry but it is loading fine on my end.
Anonymous said…
Well, I have never made a biscut in my life. My Son made a comment last week that he would like some homemade biscuts. I do love to cook and off I went to research. I found your website after an hour of researching and tried your recipe. Absolutely wonderful! My biscuts turned out perfect the first try. My wife was very suprised that I got this on the first go round. Follow these directions to the letter and you can not go wrong. I did freeze my butter before putting it in with a grater. Just wonderful... thank you. My son ate 6 of them... lol
Anonymous said…
one problem I have with using a glass is that the air cannot escape out of the glass so it slightly misshapes the dough and is a little harder to cut with. I use a soup can that I took both ends off of.
Anonymous said…
My mother taught me how to make homemade biscuits and I have made them for years using Crisco. I also make them in the bowl and not out on a floured surface. It's so much easier and no mess lol.. I have made the buttermilk but I use 1/4 cup white vinegar per 1 cup milk.. Gonna try your recipe just out of curiosity coz my kitchen is famous for my biscuits.. I would love to share the family recipe with you if you would like.. Merry Christmas to you all!
Unknown said…
First, let me tell you that I've been baking and doing it professionally for several years; However, although my biscuits were good, they were never GREAT like KFC's for Bob Evens, etc.... I stumbled upon this recipe after googling "the best buttermilk biscuits". I made these today as I was craving a breakfast biscuit sandwich and was BLOWN AWAY! These are awesome!!! I also realize that when you cut in your butter everyone, make sure it is no smaller than a pea because between the kneading and the butter, that's what gives you that beautiful inside! Hats off to you girl! Keep up the good work! Now I can put these on my menu for folks with Confidence!
Kathykay1 said…
I just made these and, while I love the texture of them I think they need a bit of salt or sugar for flavor. Perhaps the brand and type of butter makes a difference too. I used lightly salt organic pastured butter
Tina Butler said…
True southern buttermilk biscuits are not sweet.The only time sugar should be added to a biscuit is for shortcakes or if you make angel biscuits. Regular southern buttermilk biscuits do not have sugar.
Anonymous said…
I have a question about the cooking temperature. You said that since you used a glass dish you cut the temperature down. Does that mean 450 was the temp. you used for your glass dish or did you cut the temp. down even more ?
Tina Butler said…
I decreased the temperature by 25 degrees. I had read at one time when using glassware then the cooking temperature needs to be adjusted to 25 degrees less. I fixed it in the recipe to reflect.
Unknown said…
These are THE BEST biscuits I've ever had, made, etc. Thanks Tina!!
Anonymous said…
Thank you very much for this great recipe. Never have been able to make a good biscuit, but this is foolproof. Very easy.
Unknown said…
Loved! Although it might have been my diy self rising flour that might of given me a slight floury taste...did I do tooo much flour. ..or perhaps just buy self rising flour? Otherwise.loved! Ty
Miranda said…
Help! My biscuits were delicious tasting, but they didn't rise barely at all. I *tried* to follow your directions to a T, but something didn't go right. Any idea what the reasoning could be? I am generally a good cook, except for bread. I have never been able to make decent bread. :(
Unknown said…
These biscuits were wonderful. I have been making biscuits forever, but these are now my go to recipe. Thanks for posting.
Unknown said…
I have been making biscuits forever and never really found that one recipe. These are amazing. Melted butter in the bottom of my cast iron skillet, added biscuits and they cooked beautifully. My family was extremely pleased. Thanks for sharing.
Connie B. said…
Hi. Good recipe! I have just one hint, that I like to use ... if you grate the cold butter into the dry ingredients, you save the time of cutting or rubbing the butter into the flour. I like to grate a bit, then, toss in flour, then, grate some more, toss...etc.. I may freeze the next stick a bit next time. I like your step of putting this into the refrigerator before adding buttermilk. I'll try that! Thanks.
Barb said…
This is exactly how I make my biscuits. I have used white lily flour and others. The best self-riding or all purpose flour I have ever used is Hudson Cream. It's hard to find, but oh my does it make wonderful biscuits!!!!!