Flaky Buttermilk Biscuits: Classic Southern Recipe for Perfect Biscuits

This Buttermilk Biscuit recipe yields soft, tender biscuits made from a few simple pantry ingredients. These old-fashioned biscuits rise tall, bake to a golden brown, and are a dependable choice when you want comforting homemade bread.

Perfect for breakfast, brunch, or served alongside dinner, these biscuits are a Southern classic. Whether you’re an experienced Southern cook or simply love fresh-baked bread, these buttermilk biscuits deliver tall rise, tender crumb, and a flaky, buttery finish.

What you’ll love about this Easy Buttermilk Biscuits Recipe:

• Quick & easy – comes together fast without complicated steps.
  Budget friendly – uses common ingredients you likely already have.
  Family friendly – tall, soft biscuits that appeal to everyone.

Recipe Ingredients

You’ll need the following to make these classic Crisco biscuits:

• Self-rising flour
• Baking powder
• Crisco (shortening)
• Buttermilk
• Melted butter (for brushing after baking)

Ingredient Notes

• Self-rising flour: Southern brands like White Lily produce a lighter texture, but any self-rising flour will work.
• Crisco: Cut the shortening into the dry ingredients until the mixture looks like coarse crumbs. A pastry cutter or two knives work well.
• Buttermilk: Use real buttermilk when possible. If you don’t have any, make a quick substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.

How to make buttermilk biscuits — step by step

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine self-rising flour and baking powder.
3. Cut in the Crisco using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs.
4. Make a well in the center and pour in the cold buttermilk. Stir gently until a shaggy dough forms — don’t overmix.
5. Turn the dough out onto a lightly floured surface and knead very gently 3–4 times, just until it holds together.
6. Pat or roll the dough to about 3/4 to 1 inch thick (or form a roughly 5-inch rectangle if you prefer the original shape).
7. Cut rounds using a biscuit cutter or a floured glass. Press straight down without twisting to help the biscuits rise evenly.
8. Place the biscuits close together on the prepared baking sheet for soft sides, or space them apart for crispier edges.
9. Bake 10–13 minutes, until the tops are golden brown.
10. Remove from the oven and brush the hot biscuits with melted butter. Serve warm.

Storage and reheating

Storage: Keep baked biscuits in an airtight container or wrapped in plastic at room temperature for 2–3 days.

Reheating: Microwave a biscuit 10–15 seconds for a quick warm-up, or refresh in a 300°F oven for 5–10 minutes to restore a crisp edge.

Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen in a warm oven.

Additions & substitutions

Additions:

• Fold in shredded cheddar to make cheese biscuits.
• Sprinkle flaky sea salt on top before baking for an extra flavor boost.

Substitutions:

• Swap shortening for cold, cubed butter for a richer, flakier biscuit.
• Use kosher salt instead of table salt if preferred.

FAQs about these buttermilk biscuits

Can I freeze the biscuits unbaked?
Yes. Shape the biscuits, freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen — you may need a couple extra minutes.

Why did my biscuits turn out dry?
Too much flour, overmixing, or baking too long are common causes. Handle the dough gently and watch the bake time closely.

What if I don’t have a biscuit cutter?
Use a floured glass or a sharp knife to cut rounds or squares. You don’t need a rolling pin — pat the dough by hand if you prefer.

What to serve with these homemade biscuits

Serve warm with honey butter, jam, or alongside fried chicken, sausage gravy, tomato gravy, soups, or chili. Biscuits are extremely versatile and complement both sweet and savory dishes.

I’m excited for you to try this Buttermilk Biscuit recipe! After you make it, please leave a rating to let me know how it turned out — I’d love to hear if you enjoyed it.