These are my Big Mama’s Southern buttermilk biscuits, boos. The same ones she made nearly every day from the time she was a little girl until she was 94. They always came out flaky, buttery, and super tender. She used shortening instead of butter, and I still do the same because it gives the biscuits a softer crumb and is beyond reliable. She would also add a pat of butter to the center and brush the tops for extra buttery flavor. They tasted like heaven then, and they still do now. It’s one of her Mississippi-bred recipes I’ll treasure forever.
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How to Make Buttermilk Biscuits
These step-by-step photos show how to make easy buttermilk biscuits, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Buttermilk Biscuits Recipe
1. Combine the flour, sugar, salt, and shortening in a large bowl
Work the shortening into the flour with your hands, keeping some pieces about nickel-sized for flaky biscuits.
2. Add the buttermilk and mix until a shaggy dough forms
Start with half and add more as needed, mixing gently with a fork just until combined.
PRO TIP: 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.
3. Bring the buttermilk biscuit dough together and roll it out on a floured surface
Pat and roll until the dough is ½ to 1 inch thick, leaving visible streaks of shortening throughout.
4. Cut out the biscuits with a biscuit cutter
Press straight down without twisting so the biscuits rise tall.
5. Arrange the biscuits in the pan and brush with melted butter
Place them snugly so the sides touch for soft, tall edges.
6. Bake until your homemade buttermilk biscuits are risen and golden brown
Brush with more melted butter while hot, then serve warm.
PRO TIP: Nowadays I get all fancy with a biscuit cutter, but Big Mama always cut her biscuit dough with the cleaned-out back of a can. So don’t worry if y’all don’t have the official gear!
Full Buttermilk Biscuits Recipe
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
How to Store
- Room Temp: Once cooled, store the biscuits in an airtight container or resealable bag at room temp for up to 3 days.
- Fridge: You can keep them in an airtight container in the fridge for up to 5 to 6 days.
- Freezer: Transfer cooled biscuits to a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temp or in the fridge before reheating.
- Reheating: Wrap one in a damp paper towel and microwave for a few seconds. For the best texture, warm them in a 300°F oven for a few minutes until soft and heated through.
Nutrition
Recipe Tips
- Keep the shortening cold and work it into the flour gently. You want nickel-sized pieces throughout the dough for those tender layers.
- If you don’t have buttermilk, make your own. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
- Don’t overmix after adding the buttermilk. Stir just until the dough comes together. That’s how you get flaky buttermilk biscuits.
- Roll the dough out evenly so everything bakes at the same rate. Ain’t nothing worse than overdone or underbaked biscuits.
- Place them snug in the pan if you want soft sides. Space them apart if you prefer crispier edges.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Breakfast: Use these to make a biscuits and gravy casserole, serve them with candied bacon and creamy grits, or turn one into a fried chicken biscuit.
- Made for Gravy: Split one open and smother it with sawmill gravy, brown gravy, white gravy, red eye gravy, or chipped beef gravy.
- Southern Supper Side: Put these on the table with honey glazed ham, fried chicken, smothered pork chops, or turkey necks. Honestly boos, buttermilk biscuits go with just about any meal.
- Soups and Stews: These are real good with beef stew, catfish stew, chicken noodle soup, chili, or chicken and dumplings.
- Sweet Biscuit Moment: Slather one with apple butter, strawberry preserves, lemon curd, or a drizzle of honey.
Recipe Help
Absolutely! You can prep the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking. You can also freeze the wrapped dough for up to 3 months. Just thaw in the fridge overnight before rolling and cutting.
Most likely your self-rising flour wasn’t fresh, or the dough got overworked.
Yep for sure! You can swap it out with an equal amount of cold unsalted butter. I recommend using a grater if you go this route. Margarine is also an option.
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The video says 2 tablespoons but the instructions call for 8 tablespoons. It has me confused and I was literally about to make them right now for brunch.
This recipe was updated recently in the recipe card so you should follow that. The video is quite old so we made some updates.
It was really easy to make this recipe! They came out perfectly even though I made some swaps in ingredients. So delicious with some cream and jam!
This is such a great-looking biscuit dish! It looks amazingly delicious and very yummy! Kids will instantly love this! The fluffiness makes it so tempting too!
Biscuits have always been one of my favorite foods and this recipe for them looks incredibly comforting and tasty.
This biscuit recipe is the best recipe I have ever tried! Makes the best biscuits! I will definitely be making this recipe again!
These biscuits looks like grandma used to make! I’ll have to try them out soon. 🙂
Buttermilk biscuit is one of my kid’s favorite biscuits to eat. It is so delicious and so easy to make!