Southern Buttermilk Biscuits

Sometimes you need more than a dozen biscuits. Here is my recipe for a slightly larger batch of flaky delicious biscuits. Perfect for any meal or any occasion.

Course Breakfast, Dessert, dinner, lunch
Cuisine American
Keyword biscuits, breakfast, shortcake
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 15 biscuits
Author Robin Liner


  • 3 cups Unbleached All-Purpose Flour
  • 1 1/2 tbsp Baking Powder
  • 1 tbsp Sugar
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Salt
  • 1/2 cup Cold Butter
  • 1 1/4 cup + 2 Tbsp Cold Buttermilk


  1. Cut a stick of butter into tablespoon size sections.

  2. Place the butter and the 1 1/4 cup buttermilk from the refrigerator into the freezer. Put 2 Tbsp buttermilk into a small bowl and reserve for later.

  3. Preheat oven to 425 degrees and line a cookie sheet with parchment paper.

  4. Gather only the dry ingredients (first five) and measure them into a large mixing bowl and mix to combine.

  5. Take the butter from the freezer and "cut" it into the flour mixture using a pastry blender or two knives scissor style until the butter resembles pea sized chunks.

  6. Make a small well in the center of the flour mixture.

  7. Remove the buttermilk from the freezer and pour it into the well. Stir the mixture until just combined. (Some of the flour may not be completely incorporated.) Using your hands, gently work it into a ball (It is okay if it still feels a bit dry)

  8. Lightly flour the surface then turn the dough out, press down then pat it flat to about an inch. Fold over, press down and pat it flat again.  Do this 3 - 4 times then pat the dough out for cutting. Using a 2" diameter biscuit cutter cut out as many biscuits as possible. Gather the excess and with as little handling as possible pat it out and continue cutting continuing the process until you have 15 biscuits.  Place them close together on the cookie sheet then slip them back into the fridge for about 5 minutes.

  9. Brush each biscuit with the reserved buttermilk.

  10. Remove the cookie sheet from the fridge and place in the preheated oven for about 14 minutes.

  11. Remove from the oven and serve hot with whatever your heart desires.