You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits!  I grew up eating homemade biscuits  because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before.  Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”.


A Couple Of TIPS:

Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).

Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this!  So here’s HOW you make these:

How To Make Southern Buttermilk Biscuits

First (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.

Flour for biscuits in sifter over a white bowl

I used a cheese grater to grate the frozen butter. It’s easy when butter is frozen! Add the butter to the dry ingredients.

Grating frozen butter for biscuit dough into bowl

Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs).

Using pastry cutter to blend in butter for biscuit dough

Make a deep well in the mixture.  Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky… don’t worry about it!

Cold buttermilk added to flour in bowl

Cutting The Biscuits

Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle.

Buttermilk biscuit dough turned out onto floured board

Once dough is a rectangle shape, fold the dough over onto itself 6 times. I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. until I had “turned” the dough over on itself 6 times (this helps to create “layers”).

Southern biscuit dough rolled out on floured surface

You should end up with a tall square. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out biscuits. Try not to twist the edges of the dough when you cut.

If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.

Cutting buttermilk biscuits from dough using glass jar

Time To Bake These Southern Buttermilk Biscuits

Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (just so they are ALMOST touching).  Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.

Biscuit dough cut out and ready to bake

Brush melted butter over the tops of the biscuits when done. You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. I’ve done it BOTH ways!

Melted butter being brushed on top of biscuits

Ready To Eat!

The finished biscuits should come out of the oven, with some nice height and soft layers!

Tall, fluffy Southern style biscuits

These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). Delicious!

Buttermilk biscuits with raspberry jam on top

They are also fantastic smothered in thick, homemade gravy. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!

Southern Buttermilk Biscuits with bacon gravy on top, on plate

However you enjoy eating homemade biscuits (with jam, gravy or plain), I really think you will LOVE these delicious buttery buttermilk biscuits!

If you really enjoy biscuits for breakfast, be sure to check out this one for Vanilla Glazed Blueberry Biscuits! They’re so good!

Close up of tall buttermilk biscuit

Have a great day!  I am grateful my husband and I were recently able to visit Victoria, BC for a weekend getaway (for my birthday).

It was good to have an adventure together, see new sights, enjoy great food, each other’s company, etc., but it was sure good to come back to our home sweet home in the beautiful Pacific Northwest! For all of those blessings, I am thankful.

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Recipe Source:


4.67 from 3 votes
Southern Buttermilk Biscuits
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

Category: Bread, Breakfast
Cuisine: American
Keyword: southern buttermilk biscuits
Servings: 12 biscuits
Calories Per Serving: 159 kcal
Author: JB @ The Grateful Girl Cooks!
  • 6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
  • 2 cups all purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (cold)
  • 2 Tablespoons melted butter (for brushing on tops of baked biscuits)
  1. Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
  2. Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
  3. Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
  4. Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
  5. Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
  6. Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
  7. Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
  8. Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
  9. Serve, and ENJOY!
Recipe Notes

* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!

Nutrition Facts
Southern Buttermilk Biscuits
Amount Per Serving (1 biscuit)
Calories 159 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 305mg13%
Potassium 150mg4%
Carbohydrates 18g6%
Sugar 2g2%
Protein 2g4%
Vitamin A 265IU5%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!






Southern Buttermilk Biscuits

35 Comments on Southern Buttermilk Biscuits

  1. 5 stars
    Been looking for a good southern biscuit recipe. This was amazing as the came out light and flaky.

  2. Unless you are obsessive with round biscuits, why not pat dough into a square and cut square biscuits? I find re-rolled dough never bakes as good as non re-rolled dough.
    Thanks for a great recipe.

    • Yumm! Do I need to see more? Made them to have with boughten fried chicken. Not sure why I ever ordered the dry biscuits from this place, these were so much better. Easy to make and turned out delicious.

  3. I have made these multiple times and love them! Have you ever frozen them for use later? I was thinking of freezing them just after I cut them out…

    • Good morning, Lorraine… I have not frozen these biscuits before after cutting them out, so I can’t vouch for their “rising” after freezing the dough. If you try it, and are successful, I would LOVE to hear back from you! I have done that with canned, refrigerated biscuits in the past, with no adverse effects, so hopefully it would be the same. Have a great day.

  4. Hi! I am so excited, finally, I have found a biscuit that’s as good as my mom made us. AWESOME doesn’t describe how really good they are. Thank you so much !

    • Hi, Jackie… glad to hear you enjoyed these biscuits. We sure do enjoy them, too! Thanks for writing. Have a great day.

  5. Made tonight. I have been waiting for these. I cooked a little longer then needed but it made a amazing outter crunch. I also sprayed my cast iron pan with olive oil. Light and fluffy inside and a bit crunchie on the outside. Perfect

  6. I have made a lot of different buttermilk biscuits, but this is the very best recipe I have ever tried. This is now my go to! Thanks ?

    • Hi, Vicki… thanks for taking time to write. So glad you like the biscuits! The recipe is my “go to”, also! Take care, and have a great day.

    • Good morning, Tanya! I’m so glad you enjoyed the biscuits (we love them!). Thanks so much for taking the time to write. Take care!

    • Good morning, Sandra. Thank you for writing. I have that feature enabled in the software I use for my recipes (to convert from metric), but was unaware it was not showing up, or working. I have messaged the software developer this morning, to see how I can update this feature on my recipes, for my European and Canadian visitors. Thanks for bring it to my attention. Have a good day!

    • Sandra… it looks like I will have to change each recipe, one at a time! Ugh. I have over 700 recipes, so that will take a bit of time to update the entire blog. I have put the changes into effect on this recipe. Could you be so kind as to look the the printable recipe and click on the METRIC portion (under the ingredients), and let me know if that is helpful. I really do not know the metric form of measurement, so want to know if that is helpful prior to changing all my recipes to include both forms of measurement. Thank you!

  7. This is a absolutely deliciously wonderful recipe. Thanks for sharing and giving great tips as well!! This can also be a basic hands on recipe to add aromatics and or cheese. This will be my go to recipe from now on.

    • Good morning, Marisol! Thank you so much for writing and telling me you tried and enjoyed the biscuits. I really appreciate it. Have a wonderful day.

  8. First time trying biscuits and so glad I chose your recipe! Looking no further- these were amazing! Total hit w/ the whole family. We each had 2! I love to cut in half, butter while hot and drizzle with honey or jam. Thanks for all the great extra little tips. It was your tips and detail that made me choose your recipe over the many out there??

    • Good morning, Kimberly! Thank you so very much for taking time to write and letting me know you and your family enjoyed the biscuits! I read your kind comments to my hubby, who then said “now you’re making me hungry for biscuits!”. Uh oh. Guess I’m gonna have to make some very soon again! I really appreciate your kind words about the tips, etc. I love those same things about other blogs, as well, so that meant a lot to me. Thanks again for commenting. Have a GREAT day!

  9. Tried these tonight…. the best biscuits that I’ve ever made! My husband was in heaven! Served them with homemade chicken and dumplings…. but I had one later with butter and cherry jam…. yummmmmm! ?

    • So glad you enjoyed the biscuits, Michele (and hubby!). We love them! Hope you have a GREAT day, and thank you for taking time to write and tell me about your experience!

4.67 from 3 votes

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