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How to Make Southern Buttermilk Biscuits from Scratch

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Learn How to Make Southern Buttermilk Biscuits from Scratch with this detailed step-by-step instruction and a handy video!

There is just something about a good, old fashioned buttermilk biscuit that will get you right in the feels. The best ones are warm, flaky and soft with lots of comforting, buttery flavor. And that my friends, is what we are going to talk to you (at length) about today: How to Make Southern Buttermilk Biscuits from Scratch.

What are Buttermilk Biscuits?

Well, I’m so glad you asked. Southern Buttermilk Biscuits are basically a quick bread made from a few simple ingredients; flour, leavener, fat and some kind of dairy like milk (or in this case buttermilk). In the South we eat biscuits for any meal. They are of course a fantastic breakfast food that goes great with jam or sausage gravy, but they can often be found on the dinner table next to … well, anything! We Southerners love biscuits!

How do you make biscuits flaky?

Flaky biscuits start with two different techniques; the first is to make sure your ingredients are really cold. We use butter for our biscuits, but even if you were using lard or shortening, you want the fat and the buttermilk to be very cold. So….stick them in the freezer! And we don’t “cut in” our butter, we grate it! It’s so much easier.

How to make Southern Buttermilk Biscuits from Scratch
Grate the butter

The second trick to flaky, mile-high biscuits is your handling technique. In this case you don’t want to work the dough too much, so instead of kneading the dough, you are basically patting it out and folding it up. No more than three times though unless you want tough biscuits.

How to make Southern Buttermilk Biscuits from Scratch
Create layers

Can I freeze my buttermilk biscuits?

Yes! If you would like to freeze your biscuits for later use (or make a really big batch and only cook a few at a time) simply place the biscuits you want to freeze on a wax paper lined baking sheet and freeze until solid. Then transfer them to a zip top bag where they will keep for a couple of months. You can then bake them directly from frozen (just add a few extra minutes to the cook time).

How to make Southern Buttermilk Biscuits from Scratch

Easy as a Biscuit

Southern Buttermilk Biscuits really are easy to put together. Once you get this recipe down, you’ll be able to make your own variations of biscuits anytime you want! For a step-by-step tutorial plus all kinds of answers to why these biscuits are the best ever, watch our video and let Blaine teach you how to make the perfect biscuit everytime.

How to make Southern Buttermilk Biscuits from Scratch

More Biscuit Recipes!

Buttermilk Biscuits from Scratch

Southern Buttermilk Biscuits

Learn How to Make Southern Buttermilk Biscuits from Scratch with this detailed step-by-step instruction with a handy video!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: bread, breakfast
Cuisine: southern
Keyword: biscuit, bread, buttermilk biscuit
Servings: 12
Calories: 156kcal
Author: Blaine


  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 8 tablespoons cold butter
  • 1 cup buttermilk you may need a little more if the dough is too dry


  • Preheat oven to 450 degrees. Place the butter in the freezer while the oven is heating up. 
  • Meanwhile, in a medium bowl, combine flour, baking powder, baking soda and salt and mix well.
  • Next, remove the butter from the freezer and grate it with the large holes of a cheese grater. Add the butter to the flour mixture and use your hands to coat all of the butter with flour, breaking up any clumps of butter that may form.
    Add almost all of the buttermilk and use a wooden spoon to bring together into a fairly dry, loose dough. If it won’t come together, add the rest of the buttermilk.
  • Turn the dough out on to a flour dusted work surface. Pat the dough out into a rectangular shape about a half inch thick, then fold it over itself like a jelly roll. Repeat this process twice more, leaving the biscuit dough an inch tall on the last pass, then you’re ready to cut
    Dip your biscuit cutter in flour to avoid sticking. Press straight down to cut the biscuits. You can bring the scraps together and get a few more biscuits if you like.
  • Place the biscuits on an ungreased baking sheet and transfer into the hot oven for 12 to 15 minutes, or until the biscuits are browned on the top and cooked in the middle.
    Remove from the oven, and enjoy!


Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 373mg | Potassium: 150mg | Sugar: 1g | Vitamin A: 265IU | Calcium: 72mg | Iron: 1mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

This Post Has One Comment

  1. When you scroll down to start reading, the header needs to go away and not remain open. Excellent biscuits !

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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