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Homemade buttermilk biscuits piled high beside an open jar of honey with a honey wand

Saturday Southern Buttermilk Biscuits

  • Author: Katelyn
  • Total Time: 24 minutes
  • Yield: 8 Biscuits 1x


The softest, flakiest, most buttery biscuits you have ever tasted. These made-from-scratch buttermilk biscuits are surprisingly easy to make and will make any Southern grandmother proud!


  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup buttermilk (fat-free buttermilk)**
  • 7 Tbsp unsalted butter 



  1. Preheat oven to 425 degrees F. 
  2. Whisk dry ingredients (flour, baking powder, baking soda, salt, sugar) in large mixing bowl.
  3. Grate butter with the largest shredding holes of a box cheese grater.
    Frozen butter grated with cheese grater on white cutting board
  4. Add grated butter to the flour mixture little by little to avoid clumping, and toss with your hands to evenly distribute.
  5. Pour buttermilk into the mixing bowl with dry ingredients and stir with a danish dough whisk until all the flour mixture is combined.
    Cuisinart stainless steel mixing bowl with Williams Sonoma green spatula and homemade buttermilk biscuit dough
  6. Dust countertop and your hands with flour.
  7. Transfer biscuit dough to floured surface, dust top of dough with flour and press out to a rectangle with your hands. Rectangle will measure approximately 9.5 x 5.5 inches.
  8. Fold the dough over onto itself into three sections like an envelope. Press back out to rectangle. Rotate 90 degrees and repeat this process 3 more times (folding like an envelope) Add a little bit of flour to the top and bottom of the dough each time it is pressed into a rectangle.
    Woman's hand with wedding ring folding made from scratch buttermilk biscuit dough with flour on the counterWoman's hand with wedding ring folding made from scratch buttermilk biscuit dough with flour on the counter
  9. Cut biscuits using pizza dough cutter, bench scraper, biscuit cutter, or anything you have!
    Made from scratch buttermilk biscuits cut into squares on the kitchen counter with pizza dough cutter and Rachel Ray bench scraper
  10. Transfer biscuits to sheet pan and place on the middle rack in your oven.
  11. Bake for 7 minutes, rotate pan, and bake for an additional 6 to 7 minutes (13 to 14 minutes total).


**Ok to substitute whole-milk buttermilk if that is what you have, but believe it or not, making these biscuits with fat-free buttermilk won my blind taste test when comparing the two. 

  • This recipe makes 8-10 biscuits depending on the size of biscuit. I prefer to make 8 larger biscuits.
  • Optional: Brush top of biscuits with melted butter once cooked and before serving.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: buttermilk biscuits, made from scratch, homemade, breakfast

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