• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 4

Homemade Southern Biscuits

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup unsalted butter (1 stick) (frozen)
  • 2 & 3/4 cups self rising flour (We love White Lily)
  • 1 cup cold buttermilk
  • 2 tbsp butter, melted


Pre-heat oven to 470°F. Take butter out of freezer and let thaw about 5 minutes.

Using the large holes of a box grater, grate the butter.

Add the butter to the flour and toss together with spoons (or briefly with your hands). Place back in freezer for another 15 minutes.

Pour the buttermilk into the flour/butter mixture and stir until just incorporated. Batter will be somewhat sticky.

Turn dough out onto lightly flour cool surface and add a little more flour, if too wet.

Using a floured rolling pin, roll the dough into a 8 x 10 rectangle. Fold over one side and roll out again. Repeat two more times.

The dough should be about 1/2-inch thick. Using a 2 or 2 & 1/2-inch biscuit cutter, cut out the biscuits and place in a 9-inch cake pan snuggly against each other. (Can also use a 9 or 10-inch cast iron skillet).

Bake for 15 to 20 minutes until lightly golden on top. Remove from oven and brush melted butter over the top.

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