My Big Mama’s Southern buttermilk biscuits are flaky, buttery and super tender. This Mississippi bred recipe is about as close to hers as it gets, and it couldn’t be easier.
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Big mama made biscuits every single day from the time she was a little girl until she was 94. They always turned out perfectly because:
- She never overmixed so the biscuits ended up fluffy and not tough.
- Big mama only used Martha White (with White Lily as a backup). The self-rising flour already has the leavening, so you don’t need to worry about adding anything extra.
- She used shortening instead of butter. Super old school but even now, I find that using it gives you a softer crumb because it is 100% fat. Plus it is beyond reliable and the biscuits always turn out perfectly. To get that butter flavor, she would add a pat to the center and brush the tops.
How to make buttermilk biscuits
Make the Biscuit Dough
Step 1: In a large bowl, add flour, sugar, and salt and stir to combine.
Step 2: Create a well in the center of the flour then add shortening to the center.
Step 3: Using your hands, add cold shortening into the middle of the flour mixture and start mixing into the flour, keeping in larger pieces, about the size of a nickel.
Step 4: Pour in cold buttermilk and use a fork to mix until you have a shaggy dough. Do not overmix.
Step 5: Flour your hands and turn dough onto lightly floured surface (it’s okay to have small unmixed flour at the bottom of the bowl) and gently bring dough together until more cohesive.
Roll, Cut and Bake
Step 6: Turn the biscuit mixture onto a kitchen board. Work together with your hands on the board until a dough consistency forms and add flour as/if needed.
Step 7: Using a floured rolling pin, roll dough into a round of 1/2- 1 inch thickness. (You should see streaks of shortening peeking through the dough.) If dough sticks as you roll it out, add a little flour to your dough and/or board.
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Step 8: Use a 2-inch biscuit cutter (or a cleaned out back of a can) to cut out 12 biscuits. Place in prepared pan. The biscuits will fit snugly and the sides will touch.
Step 9: Bake until biscuits have risen and are light golden brown, about 15-18 minutes then brush biscuits with melted butter.
Buttermilk Biscuits Recipe
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Equipment
Ingredients
- 2 cups self-rising flour Big Mama’s brand of choice is Martha White
- 1 tablespoon granulated sugar
- 1 tsp kosher salt
- 8 tablespoons shortening cold in large chunks, can also use butter flavored
- 3/4-1 cup buttermilk
- 2 tbsp unsalted butter melted plus more for preparing pan
Instructions
- Preheat oven to 425F. Set rack in upper third position. Prepare 9-inch round baking pan by brushing bottom with melted butter.
- In a large bowl, add flour, sugar, and salt and stir to combine. Create a well in the center of the flour.
- Using your hands, add cold shortening into the middle of the flour mixture and start mixing into the flour, keeping in larger pieces, about the size of a nickel.
- Pour in half of the buttermilk and use a fork to mix until you have a shaggy dough. Add more as you need. Do not overmix. Flour your hands and turn dough onto lightly floured surface (it’s okay to have small unmixed flour at the bottom of the bowl) and gently bring dough together until more cohesive.
- Turn the biscuit mixture onto a kitchen board. Work together with your hands on the board until a dough consistency forms and add flour as/if needed.
- Using a floured rolling pin, roll dough into a round of 1/2- 1 inch thickness. (You should see streaks of shortening peeking through the dough.) If dough sticks as you roll it out, add a little flour to your dough and/or board.
- Use a 2-inch biscuit cutter (or a cleaned out back of a can) to cut out 12 biscuits. Place in prepared pan. The biscuits will fit snugly and the sides will touch.
- Bake until biscuits have risen and are light golden brown, about 15-18 minutes then brush biscuits with melted butter. Big mama would also sometimes cut open the centers and smear on more butter letting it melt down. Serve warm and enjoy!
Video
Notes
Tips for making the best buttermilk biscuits
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- Don’t Overmix: When combining the buttermilk with the flour, be gentle and mix only until everything comes together. Overmixing can lead to tough biscuits, and you want them to be as soft as a cloud.
- Rolling Matters: Aim for a uniform thickness when rolling out your dough to ensure even baking. Whether you like them thick or thin, consistency is key.
- Sharp Edges: Use a sharp biscuit cutter to ensure clean cuts. This helps the biscuits rise uniformly. Avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly.
- Biscuit Placement: For biscuits with softer edges, place them touching each other on the baking sheet. If you prefer crispy edges, space them apart.
How to store & reheat buttermilk biscuits
Once the biscuits have cooled to room temperature, transfer them to an airtight container or a resealable plastic bag. You can leave them at room temp for up to 3 days. To reheat, simply pop the biscuits in the microwave for a few seconds wrapped in a damp paper towel. But if you want to keep it fluffy and soft I suggest preheating your oven to 300°F and let the biscuits gently reheat for a few minutes.How long will buttermilk biscuits last in the fridge?
They will stay delicious for up to 5-6 days.Can I freeze buttermilk biscuits?
Yep for sure boos! Just transfer your cooled biscuits into an airtight container or a resealable freezer bag, and pop them in the freezer. They can be frozen for up to 3 whole months! Ingredient Swaps Shortening: This gives Big Mama’s biscuits their tender and fluffy center because of its fatty oil base. You can also swap out the shortening with an equal amount of cold unsalted butter. I recommend using a grater if you go this route. Granulated sugar: You could also use a little honey here too. Salt: This will help to balance the sweetness from the sugar. Buttermilk: Make your own DIY version by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using. Melted butter: Big mama brushed right on top and also split the biscuits open and added a pat to the centers.Nutrition
Recipe Help
Absolutely! Just Prep the dough then wrap it tightly in plastic wrap then refrigerate.
Yep for sure! You can swap it out with an equal amount of cold, cubed butter or even margarine.
More Biscuits Recipes
- Angel Biscuits
- Sour Cream Biscuits
- Cathead Biscuits
- Homemade Cheddar Bay Biscuits (Garlic Cheddar Biscuits)
- 7 Up Biscuits (With How To Video!)
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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these moments are priceless. i don’t the point is to make your biscuits just like hers… it’s putting your own spin on them using her a perfect guide… and letting the experience really seep through your own baking! Good, good post!
Yes Bren, you are so right. I plan on adapting the recipe and trying some new flavor combos!! I adored this experience.
Jocelyn, what a wonderful thing to have. This video will only become more treasured as time goes on. Your grandmother seems so sweet. I loved watching her make biscuits with you. I always think of my Southern grandmother when I make biscuits.
Jocelyn, I think of my Southern grandmother every time I make biscuits. How I would have loved to make a video with her! This was such fun watching you with your grandmother. What a treasure!
Jocelyn, I think of my Southern grandmother every time I make biscuits. How I would have loved to make a video with her! This was such fun watching you with your grandmother. What a treasure!
Absolutely!!! I seriously get so happy every time I watch this video. It brings me so much joy. Grandmothers really are the best!!
This video brought tears to my eyes. Oh, what I wouldn’t give to have my own great grandma on video now that she is no longer with me. Treasure your “Big Mamas” always, for they are the true jewels of our lives.
Absolutely! I agree 100%. This video means so much to me. I never take that moment for granted.
Totally agreed about playing around in the kitchen with our elders. Watching them cook is so interesting, and you hear great stories. Love that she’s all about the shortening in biscuits!
Yes it is really a learning experience. And big mama is definitely old school.
She is so cute! I loved the tablespoons of shortening hahaha just like my grandma… that is why I have to watch her do stuff instead of just take notes over the phone. I am so glad you had that bonding experience with her. Looked like a wonderful family time.
It totally was Melissa! Exactly, the grandma measurements are totally different than the standard measurements. It was a time I will always treasure!
These biscuits look amazing! I cannot wait to try them. Also, this has to be your best post yet. The video is great!
WOW!!! Thank you so much Erin, that means a great deal coming from you. I think this one is my most heartfelt!
I love biscuits and everytime I made them they weren’t as flaky as I wanted. Yours look so good, going to try your recipe, love it!
Thanks for sharing and thank you for the lovely comment left on my guest post on Aimee’s blog
Absolutely and its super easy to make! I love your blog!
Your biscuits look so fluffy and happy! (Mine always look like sad hockey pucks.)
Can’t wait to watch the video and learn the secret…:D
Thanks so much Valerie! I think the secret is big mama to be honest!