Old Fashioned Buttermilk Biscuits
Bake soft and buttery old fashioned buttermilk biscuits with just 3 ingredients. A classic recipe that delivers tender layers and great flavor every time.
Servings: 8 biscuits
Calories: 233kcal
Ingredients
- 2½ cups self-rising flour (for all-purpose flour, see notes below)
- ½ cup butter, grated (lightly frozen butter is easiest to grate)
- 1 cup buttermilk (At least 2% milkfat)
Instructions
- Preheat oven to 450ºF.
- Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl - about 30 seconds. For the flaky, tender biscuits, do not over mix.
- Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 - 10 biscuits.
- Bake for 13-15 minutes, until golden in color. Brush the top with melted butter then serve warm.
Notes
- If buttermilk is at its sell-by-date before you can use it, don't get rid of it! Pour your buttermilk into ice cube trays, freeze, and keep in a freezer-safe sealed bag or container. Then, thaw and use as you need them in a recipe.
- Undermixing is better than overmixing! Working the dough too much is one of the biggest reasons for buttermilk drop biscuits being dry and crumbly.
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- Try with White Lily Flour: For extra tender biscuits with even more flaky layers, use White Lily flour instead of regular self-rising flour. Its lower protein content helps create a softer, more delicate texture that Southern bakers swear by.
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- Make your own buttermilk: Out of buttermilk? You can easily make your own buttermilk by combining 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5–10 minutes before using in your biscuit dough.
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- Add cheese and herbs: Fold in shredded cheddar, chopped chives, or fresh thyme to add a savory twist. The mix-ins tuck nicely between the flaky layers and bring a burst of flavor to each bite.
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- Turn them into breakfast sandwiches: Bake slightly larger biscuits and slice them in half to fill with eggs, bacon, or sausage. The soft crumb and flaky layers make a great base for building hearty morning meals.
- If kept in an airtight container, homemade biscuits will keep for several days at room temperature. Store in a sealed airtight bag on the counter or in the cool pantry. We don't recommend refrigerating them.
- Reheat from frozen by placing them on a parchment-lined baking sheet in a preheated 350°F oven. The drop biscuits usually take about 10 minutes to warm through.
Nutrition
Serving: 1biscuit | Calories: 233kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Calcium: 43mg | Iron: 1mg
