Southern Buttermilk Biscuits

Total Time
Prep 20 mins
Cook 15 mins

There are plenty of recipes on biscuits. This is my take. The big difference for me is that I didn't want to buy unsalted butter just for making them, so I adjusted the salt added to account for the salt in the butter. This works out to be a great combination. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe. The secret to success for biscuits is to work the dough as little as possible and keep the fats cold (10-20 minutes in the freezer). Also, make sure to use the middle to upper rack in your oven. Otherwise, the biscuits won't rise.


  1. 1. Preheat oven to 450.
  2. 2. Combine the dry ingredients and mix to distribute everything.
  3. 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
  4. 4. Add in butter milk and stir just enough to combine.
  5. 5. Turn out dough until floured surface and fold 5-6 times.
  6. 6. Press out so dough is about 1" thick.
  7. 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
  8. 8. Reform dough and continue to cut out biscuits.
  9. 9. Bake for 10-12 minutes until lightly golden.
Most Helpful

Excellent recipe...came out exactly as you described. I rubbed the butter in and brought it together by hand. Great result and would definitely do these again.

charlesstorr March 08, 2015

Excellent! I followed the recipe to the letter and they came out perfectly, just like the picture. I timed them to come out of the oven at the same time as I finished frying and scrambling eggs. Wow! Careful though, they're addicting...

Craig J. August 17, 2015

Absolutely single best biscuits ever. I have a southern grandma, who made selfrising-crisco biscuits and I adored those. But these biscuits are by far, the best I have ever tasted. Even better than grandma's, sorry grandma...

blueskies79 May 08, 2015