Southern-Style Buttermilk Biscuits
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Bring a touch of Southern warmth to your table with a basket of rich and flaky buttermilk biscuits—these feature a secret ingredient that makes them next-level tender.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Southern buttermilk biscuit recipes typically call for White Lily flour, a low-protein brand primarily available in the southern states that makes for ultra-tender, melt-in-your-mouth biscuits. I can’t find White Lily flour easily where I live, so I use a blend of all-purpose flour and cornstarch to get a similar effect. These buttermilk biscuits are rich, buttery, and flaky with a toasty golden crust. Plus, they’re easy to make. You can throw the dough together in 15 minutes and end enjoy the biscuits with your dinner less than fifteen minutes later.
These are traditional roll and cut biscuits. However, instead of using a biscuit cutter, I cut my biscuits into squares—it’s easier as you don’t have to deal with any scraps, plus, who says biscuits have to be round?! For an even simpler drop-and-bake method, see my recipe for drop biscuits.
Table of Contents
“These are amazing. Came together quickly for breakfast. My husband took a bite and gave me a high five. They’ll be a staple around here.”
What You’ll Need To Make Buttermilk Biscuits
- All-purpose flour: Provides the structure for the biscuits by forming gluten when mixed with liquid. Use the spoon-and-level method to measure to ensure accuracy.
- Cornstarch: Softens the dough’s proteins to produce a more tender biscuit.
- Baking powder and baking soda: Leavening agents that work together to create rise and fluffiness in the biscuits. Baking soda also reacts with the acid in buttermilk, aiding in leavening and improving color.
- Sugar: Adds a slight sweetness to balance the flavors and aids in browning.
- Cold butter: Provides fat which, when cut into the dry ingredients, creates flaky layers as it melts during baking. The cold temperature is crucial for achieving the desired flakiness.
- Buttermilk: Adds acidity that reacts with the baking soda for leavening, contributes to the biscuits’ tender crumb, and imparts a slight tanginess. If you don’t want to buy a whole carton, see my instructions for how to make buttermilk using milk and lemon juice or vinegar.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the flour, cornstarch, baking powder, baking soda, sugar, and salt in a food processor.
Pulse briefly to combine.
Add the cold chunks of butter.
Pulse until the mixture resembles coarse sand with a few pea-size clumps of butter intact.
Transfer the mixture to a bowl.
Add the buttermilk.
Stir until the mixture comes together into a shaggy mass.
Turn the dough out onto a lightly floured work surface and bring together into a loose ball.
Gently pat the dough into a rectangle about 3/4 inch thick.
Cut the dough in thirds.
Stack the pieces on top of one another.
Pat out into a rectangle about 3/4 inch thick again. You can see in the photo below how this process creates layers in the dough, which makes for deliciously flaky biscuits.
Cut the dough into thirds again.
Stack the pieces up again.
Finally, pat the dough into a rectangle with a final thickness of about 3/4 inch.
Cut the dough into 12 small squares (these biscuits are on the smaller side).
Transfer the squares to a parchment-lined baking sheet.
Bake for 13 to 15 minutes, until golden. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly stale biscuits).
Frequently Asked Questions
Yes, before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there’s no need to thaw but they may require a few extra minutes in the oven.
To freeze leftover biscuits, first let them cool completely at room temperature. Then, wrap each biscuit tightly in plastic wrap and place them in a freezer-safe bag or container, removing as much air as possible before sealing. The biscuits can be stored in the freezer for up to three months. When ready to eat, reheat the biscuits directly from frozen in a preheated oven at 350°F until heated through.
Buttermilk is necessary for its acidity, which reacts with the baking soda to create a light and fluffy texture. However, if you don’t have buttermilk or don’t want to purchase a whole carton, you can make a substitute by adding 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup and then adding regular milk to the 3/4-cup line. Let the mixture sit for 5 to 10 minutes and it will be ready to use.
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Southern-Style Buttermilk Biscuits
Bring a touch of Southern warmth to your table with a basket of rich and flaky buttermilk biscuits—these feature a secret ingredient that makes them next-level tender.
Ingredients
- 2 cups all purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- 1¼ teaspoons salt
- 10 tablespoons cold unsalted butter, cut into ½-inch chunks
- ¾ cup buttermilk, plus a bit more if necessary (see note)
Instructions
- Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
- Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
- Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
- Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
- Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
- Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
- Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
- Note: If you’d like to make your own buttermilk, see my instructions for how to make buttermilk.
- Freezer-Friendly Instructions: Before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there's no need to thaw but they may require a few extra minutes in the oven.
Nutrition Information
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- Serving size: 1 biscuit
- Calories: 179
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 20g
- Sugar: 2g
- Fiber: 1g
- Protein: 3g
- Sodium: 148mg
- Cholesterol: 26mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I followed the recipe to the letter. Their texture was soft and nice but they didn’t raise very high. It must have been something I did — maybe stirred it too much. Also, next time I’ll buy a new box of baking powder and baking soda before I start. All of Jen’s recipes are awesome!
These are absolutely delicious; just melt in your mouth. I served them with sausage gravy, but they are also dreamy with butter and jam. They didn’t rise super high so next time ill probably roll it out smaller and just cut smaller biscuits…best from-scratch biscuit recipe ever!!
These are really delicious! However, they didn’t rise well. I followed the recipe exactly. It wasn’t my baking powder because I made biscuits about 2 weeks ago using another recipe and they raised perfectly. What might have been the problem?
Hi Kathy, Sorry these didn’t rise well for you. This is sometimes caused by overworking the dough or the fat not being cold enough. I assume you cut the biscuits with a sharp knife? Some people use a drinking glass to cut round biscuits, which can prevent the biscuits from rising (see why here). If you want to give these another shot, try patting the dough to a final thickness of 3/4 inch instead of 1/2 inch – that will give them a boost.
The recipe looks amazing and I’ll definitely try it. One note on buttermilk, I keep buttermilk powder in my fridge so I can add the powder to regular milk – and voila, buttermilk.
I have a question on cream cheese. I don’t normally have bars of cream cheese but I have a tub of whipped cream cheese. Since the recipe calls for only 2 tablespoons, can I use that instead of the bar? I know it’s a less solid consistency….
I love the idea of stacking. I had one of the folding recipes and although I loved it this looks so much easier! Thanks!
Hi Deb, the whipped cream cheese will be fine here. Hope you enjoy!
These biscuits are amazing I made this 3 hours ago and they are fabulous even after they cooled down. Followed the measurements to the exact and only thing I did not have was a food processor. So for those who are wondering, if you do not have one it is doable. I was hesistant but it came out fine by hand. Amazing ! Thank you <3
Loved this receipe. The biscuits turned out light and flaky just like they should be. I did brush on top five minutes before they were done with melted butter, garlic and parsley👌👌👌👌Thank you for sharing this receipe.
Hi Jenn!
Just made these yesterday to use with sausage gravy then with homemade strawberry sauce and whipped cream. So good. Very easy to make and delicious. Gonna make another batch tomorrow as the strawberry shortcakes were such a hit. Thanks!
😊
Thanks for the recipe. It was easy to do and turned out great. I scoffed one just as it came out of the oven as it looked temptingly DELICIOUS and FLAKY…
Can I use self rising flour?
I’d suggest following the recipe with all-purpose flour. The recipe would be different with self rising flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. Sorry!
It never would have occurred to me to add a little cream cheese to biscuit dough – genius! Mine tasted a little too salty so I’m thinking I may have goofed when I measured it. Nevertheless, these came together quickly and were delicious as part of strawberry shortcake last night and again this morning with jam to go with our coffee. I’ll definitely make these again.
I have white lily self rising flour. Do I need to apply all of the same steps? For instance, the cream cheese, etc?
Hi Tiffany, Although you have White Lily flour, I’d suggest following the recipe with all-purpose flour. The recipe would be different with White Lily flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. Sorry!
I was wondering about freezing some of the biscuits. Would it be better to freeze them before or after baking? I love the recipe but there are only two of us now at home.
Thanks
Hi Elizabeth, these freeze really nicely unbaked. 🙂
Hi Jenn, I love this recipe as much as I love all your recipes. I’ve made them several times and they are always delicious. I find that I need to cut back on the buttermilk slightly to reduce the stickiness before I roll them and I also need to add a bit of flour, perhaps more than you do, as I roll. My concern with my results is that my biscuits are not as high as the ones in the photo. I look forward to your helpful suggestions. ❤️❤️❤️
Hi Karen, I’ll start by saying that the pics on the site aren’t completely reliable – they may look higher in the pics than they actually are. That said, if you want a little more height, don’t roll them out quite as much. (The more you work with/handle them, the tougher/flatter they will be.) Hope that helps! 🙂
Absolutely. Thank you, Jenn. I love all your recipes as much as I appreciate your answers to all my question.
Thanks for the recipe! If I want to replace the cream cheese with butter, can I just replace the 2 tablespoons of cream cheese with 2 tablespoons of butter?
Also, I’m hoping to make a smaller batch (around 4 or 6). Can I decrease the ingredient portions proportionately by 2 or 3 and follow the same recipe? Thanks!
Hi Carmen, Yes and yes. (Although these freeze really well unbaked if you wanted to make the whole batch and save some for another time.)
Hi Jen! If I were to add some cheese and herbs to these (I’m thinking parmesan and rosemary), how much of each would you suggest I use to keep the flavors and texture balanced? Thanks in advance!
Also, I’ve noticed the similarity between this recipe and the Almost Southern Biscuits one from your book. What is the difference in the resulting biscuit when you replace the cream cheese with more butter?
PS: My kitchen has been so Jen-filled this holiday season, by the way! Your brie en croûte, pasta e fagioli, cioppino (now a Christmas tradition!), pumpkin cheesecake with gingersnap crust, rum cake, and wild rice salad (from the book) have been AMAZING hits, just to name a few. (And I am currently “forgetting” some kisses in the oven for a NYE gathering :)). Thank you!!
So happy you’re enjoying the recipes, Flo! I think that parmesan and rosemary would work nicely here – I’d do 1/2 cup grated parm and 1 tablespoon finely chopped rosemary. The book recipe is simplified; over the years, I found that the cream cheese doesn’t make much difference. I’d go with the book version. 🙂
I love these simple biscuits, so easy to make in the food processor. My kids love them with jam or honey and homemade chicken noodle soup!
Yummy!!! Great recipe.. thank you so much.. 🙂
I made these and followed the recipe to a ‘T’ and they were a BIG hit. Beautifully browned, crispy outer layer, flakey on the inside… wonderful!!
Best I’ve ever made! It’s a keeper!
Truly the best! I live at high altitude and made these for my boyfriend and he said they were the best biscuits he’s ever had! Only difference (due to altitude) was that I added just a tiny bit more flour and a tiny bit more buttermilk. Thanks Jenn!
Has anyone made these GLUITEN FREE, subbing gf flour blend? Would appreciate hearing from you. Gracias……..
Can the dough be made earlier in the day but not baked, refrigerated until ready to bake later in the day?
Yep!
Hi Jenn, looking to attempt this over the weekend for a party. Would you have the recipe in metric measurements please? Thank you!
Hi Sharon, The recipe has been updated with metric measurements (in the top right corner of the recipe, you can toggle between metric and cup measures). Hope you enjoy them!
These were perfect! For years I have been looking for this recipe. Most others were too salty, too buttery (believe it or not), and didn’t taste good the next day. Thank you for this recipe! My search ends here.
If you like your biscuits taller, can you bake them with no space in between or will it leave some uncooked?
Hi Elizabeth, I think that’ll be fine, though not sure it will make them much taller. Hope that helps!
I’ve made these 2 times now and I’m running into an issue. The 1st time we thought the buttermilk had gone bad. Tried again, but still had an issue where you take bites and get a terrible sour flavor. I’m guessing something isn’t mixed enough – but we did mix well (due to the issue the 1st time.) Any advice? Every recipe I’ve tried from your site has been wonderful! I’d love to be able to produce good biscuits – which is definitely a challenge for me. Jen
Hi Jen, That’s strange – the biscuits shouldn’t taste sour at all. I’m going to send you another recipe to try that does not have cream cheese – I wonder if that’s the sour chunks your tasting?
I am looking forward to making the buttermilk biscuits and would like to know if they can be made a couple of days in advance and reheated. Thank you Marie
Hi Marie, You can make them in advance but don’t bake them – put them in the freezer, then bake when you’re ready to eat (note that they may take a few minutes longer in the oven if frozen). Hope that helps!
Can I incorporate grated strong cheese into these?
Thank you for sharing fabulous recipes.
Hugs
I think the addition of cheese would be great! Depending on how much you add, you may need to add a tiny bit more buttermilk so the batter is not too thick. Please LMK how they turn out!
First time making biscuits and these were great! Light and fluffy, buttery with a great flavor! They were so good that I’ll never buy the ones in the can again! My question is could I use these for strawberry shortcake and just add 1-2tablespoons of sugar? Or would that ruin the rise and texture? Thank you for another fool proof recipe!
So glad you liked them! Yes, I think these would work for strawberry shortcake. One other reader commented that she’s used these for that purpose. I’d suggest adding 1 more tablespoon of sugar to the batter (and it shouldn’t affect the rise). Hope you enjoy!
Delicious! I should have made two batches because one wasn’t enough they went so fast!
I don’t use cream cheese enough to buy a package of it, so substituted spreadable goat chevre. It doesn’t add any goat flavour and the biscuits were delicious. My friend and I kept wandering back to the kitchen getting another one.
Great tasting biscuit recipe. I’m a Southern girl, and a good biscuit recipe can be hard to find. These have a nice light rise and good flavor with the buttermilk.
These biscuits have become a weekend favorite for my family – to the point that my kids want to help make them!
The technique of stacking and cutting with a knife (instead of using a biscuit cutter) really helps with the size/rise of these biscuits.
Give me one of these with the Sunday paper and a cup of coffee and my day is off to a great start!
If I use the White Lily flour do I need to add the cornstarch and cream cheese?
Hi Joni, Although you have White Lily flour, I’d suggest following the recipe with all-purpose flour. The recipe would be different with White Lily flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. Sorry!
Jen,
I , LOVE, LOVE your recipes. I love the pictures, they are worth a thousand words (even though your words are clear)!
When baking your buttermilk biscuits (delicious, I added kosher salt and will. Slightly increase it the next batch), where is the oven rack positioned?
Can I freeze them?
Thank you,
Phyllis Marie
Hi Phyllis, So glad you’re enjoying the recipes! The oven rack should be in the center and you can definitely freeze them. 🙂
Can this recipe be doubled or should I make two batches?
Sure, Jen – you can double it.
For Thanksgiving I usually make buttery poppy seed dinner rolls, that contain yeast…delicious but so much work…I might try these instead…can you bake two pans in the oven at the same time? I like the idea you can freeze them ahead of time.
Sure, Wendy, as long as you have room in your oven for both pans, that should be fine. Hope you enjoy!
Jenn,
I live in the South so thankfully I am able to get White Lily flour with no problems.
If I use the WL do I change the recipe at all?
thanks
Hi Mary Ann, Although you have White Lily flour, I’d suggest following the recipe with all-purpose flour. The recipe would be different with White Lily flour and, because I haven’t tested it that way, I’m not sure how they’d turn out. Sorry!
Hi Jenn,
Can you make the dough, cut into biscuits and then freeze? If you bake from the freezer, what temp and how long. Or better to slightly defrost, then bake?
Thank you!
You can definitely freeze these before baking. Just put them directly into the oven from the freezer. Keep the temp the same; they may just take a few extra minutes to bake. Enjoy!
Another keeper!
Best biscuits ever, and I mean ever… I’ve been trying for 50 years to replicate a specific biscuit… Mrs. Eaton, was the best cook ever… Everything I make and succeed at is because of her… Thank you for letting me accomplish my bucket list.
I made these biscuits for dinner and they were absolutely lovely! The only thing I did differently was that I replaced the cream cheese with vegetable shortening since I didn’t have any cream cheese on hand at that time. I also LOVE the Idea Of folding The Dough Into thirds to Create The Flaky Layers, it Really does Work well!
Absolutely delicious! I made a gluten free version using gf plain white flour mix + some xanthan gum. Taste was perfect, but they did not rise as well as on the picture, probably because of the lack of gluten. Still very good though, will definitely make this again. Thanks for the recipe!
Hi! I plan on trying this biscuit recipe and have White Lily plain flour. Based on other comments do I still add the cream cheese but omit the cornstarch and increase flour to 2 1/4 cups?
Thanks!
Rosemary
Hi Rosemary, Although you have White Lily flour, I’d recommend following the recipe using all-purpose flour. The recipe would be different with White Lily flour and because I haven’t tested it that way, I’m not sure how they’d turn out. Sorry!
Hi Jenn,
I tried out these biscuits & I think I made a mistake somewhere down the line. To be fair they were the best biscuits I ever made because normally I make them as a hard as a rock & practically inedible. So they were very edible with good flavour but I know there was a problem with them….they didn’t look as good as yours & I’m assuming I didn’t mix properly. I did use my food processor that I had never used before & it didn’t seem to look exactly like coarse sand as in your picture??? I had to cut the butter up a bit more with a knife & then when I moved all into a mixing bowl & added in the buttermilk I always get nervous I’ll overmix so it wasn’t coming together as good as I was hoping…seemed too dry? I read in another review it was too wet for that person & then I got to thinking I must have done something wrong. I don’t want to give up on the biscuits yet but is there a bit of a knack to getting biscuits just right??? I really want to master them. The flavour was really good but I know that I can do better with the final product…any words of advice???
Hi Tracy, Glad you enjoyed the biscuits, even if they weren’t beautiful :). It sounds like you didn’t mix the flour and butter long enough in the first step – you shouldn’t have to cut the butter further with a knife. Next time, be sure to blend the flour and butter until it looks like coarse sand. The butter moistens the flour, so that should prevent the dough from being too dry. Please come back and let me know how they turn out if you try them again.
Hi Jenn! Would you recommend these biscuits for strawberry shortcake? And would they be sweet enough as is or should I add more sugar, or even honey, to the recipe? My family loves these biscuits! Thanks!
Hi Kelly, I think that would work. One other reader commented that she’s used these for Strawberry Shortcake. I’d suggest adding 1 more tablespoon of sugar to the batter. Hope you enjoy!
These were a hit as shortcakes! I added the extra tablespoon of sugar and that was perfect. Everyone said it was the best strawberry shortcake ever. Absolutely delicious!
Hi
Can these be made without a food processor? Just by hand? Or would a blender work?
Thanks!
Hi Emily, It’s totally fine to make by hand. Just rub the butter into the flour mixture until it’s crumbly. Enjoy!
Hey Jenn…..
Can I make these biscuits (savoury biscuits). What ingredients and how much would I use in a batch of biscuits. Also, could I add bacon or ham wee bits to this recipe???
Hi Sharon, I think it would work to make these more savory. Cooked bacon or ham would be delicious. Shredded cheese would also be nice. You may need to add a little more buttermilk so the batter is not too thick. I’d love to hear how they turn out!
I gave up on making biscuits from scratch after multiple recipes and epic failures. I tried these tonight and for the first time I can say I made perfect biscuits! I served them with you Spinach & Gruyère Quiche which is also just as amazing. Thank you so much for sharing!
These look doable for me. Can you say the approximate size the dough would be when patted out? I always have trouble figuring the depth of things. 8×8 maybe?
I think you’re about right on the size; it will come about to approximately 8 x 8. Hope you enjoy the biscuits!
Hi! I do live in the south and I have White Lily flour. Does this mean I can omit the corn start and cream cheese? Should I increase the amount of flour accordingly?
S – Even though you can get White Lily flour, I’d still recommend following the recipe using all purpose flour. The recipe would be different with White Lily flour and since I haven’t tested it that way, I can’t say for sure how they’d turn out. Sorry!
Hi Jenn, I don’t own a food processor. I do have a Vitamix , both wet and a dry container. Could I do this in a Vitamix instead? Or could I do this old fashioned way? I want to make some and freeze them. Help!
Thank you.
Hi Ria, Totally fine to make by hand. Just rub the butter/cream cheese into the flour mixture until crumbly.
Fantastic!! Just made these to go with your butternut squash, sweet potato, and apple soup. Perfection! (Although I didn’t use buttermilk because we are huge fans of buttermilk. 1% milk was just fine.)
Thanks!!