Southern Buttermilk Biscuits

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Southern Buttermilk Buscuits

This is my go to biscuit recipe from Taste of Home. A delicious, buttery biscuit that only uses 4 ingredients and takes a few minutes to prepare. I take advantage of my food processor to do the work making the dough. If not using a food processor, use a pastry cutter or forks to cut the butter into the flour mixture, then stir in the buttermilk
Course Biscuit, Bread
Cuisine American, Southern
Keyword Biscuit, Southern
Prep Time 5 minutes
Cook Time 13 minutes
Servings 8 biscuits
Calories 235kcal


  • 1/2 cup cold butter cubed
  • 2 cups self rising flour see notes for recipe substitute
  • 3/4 cup buttermilk see notes for recipe substitute
  • 1 1/2 tbsp butter melted, more if desired


  • Preheat oven to 425 degrees F. Grease a baking sheet
  • Add flour to food processor. Add cold cubed butter and pulse until mixture resembles course crumbs. Alternatively, add flour and cubed butter into a large bowl and cut butter into flour using pastry cutter or forks
  • Add buttermilk and mix in food processor or bowl until moistened. Turn dough onto a floured surface and knead 3-4 times. Pat or lightly roll into 3/4 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter
  • Place biscuits on prepared baking sheet with biscuits touching. Brush on melted butter. Bake in preheated oven for 11-13 minutes or until golden brown. Brush on additional melted butter after removing from oven if desired


As a substitute for each cup of self rising flour, place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup.  Add all purpose flour to measure 1 cup.
As a substitute for buttermilk add 1 tbsp white vinegar or lemon juice to a measuring cup.  Add milk to measure 1 cup
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