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Mama’s Buttermilk Biscuits
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Melt-in-your-mouth delicious, my Mama’s Buttermilk Biscuits are buttery, flakey, and perfect with any dish. Made with only a handful of ingredients; there’s a secret tool that makes them come out perfect every time. Slathered with butter and with the most perfect flakey texture, these easy buttermilk biscuits are perfect for mopping up your plate.
Buttermilk Biscuits
Buttermilk biscuits are as prevelent in the South as our accents. They are a ‘must’ at most Sunday dinners, and really at any other meal during the week. It’s like how milk goes with cookies – but homemade biscuits go with practically everything and all by themselves too. My Mama’s biscuits taste like none other. They literally melt in your mouth. I can finish off a whole pan of her biscuits. Actually, I have. And, when I say melt in your mouth – that is no joke. These classic buttermilk biscuits are a little slice of comfort food on any table. Though biscuits are easy enough to make, these from-scratch buttermilk biscuits come out perfect every time, thanks to a specific tool you probably already have. If you’re serious about making the best Southern buttermilk biscuits, you’re in the right spot. Baked in butter and brushed with more, this easy biscuit recipe comes together quickly and will soon become a staple on your dinner table.Why You’ll Love My Mama’s Buttermilk Biscuits
My mama’s homemade buttermilk biscuits are golden brown and brimming with flaky layers that are amazing slathered with melted butter or some jam. These aren’t just any biscuits; they’re the kind of tender, flaky biscuits that make any meal better. Try them, and trust me y’all—I know you’ll agree. They truly are the best homemade buttermilk biscuits! They’re also easy to make, hard to mess up, and use only a few ingredients. Sounds like a winner, right?- Just 4 simple ingredients.
- You don’t need a rolling pin!
- A secret tool makes them quick, easy, and mess-free to cut.
- Bakes perfectly in just 15 minutes.
Ingredients for Buttermilk Biscuits
Remember when I told you this recipe was easy? It only needs 4 basic ingredients:- Self-Rising Flour: Self-rising flour already contains baking powder and a bit of salt, helping our biscuits rise beautifully with a light texture.
- Vegetable Shortening: This fat is key to creating tender biscuits with flaky layers. When cut into the flour mixture using a pastry cutter or food processor until the mixture resembles coarse crumbs, it helps to create those sought-after air pockets that expand in the oven, lifting the biscuit dough into layers. This creates the flakey texture you associate with biscuits. Frozen butter or lard can also be used, but Mama always used Crisco.
- Full-fat Buttermilk: The secret ingredient for tangy, tender biscuits. Cold buttermilk reacts with the baking powder in the self-rising flour, creating bubbles that make the biscuits rise and become fluffy.
- Butter: For rich flavor and golden brown tops, butter is brushed on the tops of the biscuits before and after baking. Use unsalted butter to control the saltiness of your biscuits.
Recipe Substitutions
- Flour: If you don’t have self-rising flour, you can make your own, Just add 1 TBSP of baking powder and 1/2 teaspoon of salt (for the two cups of flour this recipe requires) to all purpose flour instead.
- Salt: If you are making your own flour and need to add salt, opt for kosher salt, sea salt or a non-iodized table salt as iodine can cause baked goods to taste a tad bitter.
- Shortening: If you don’t have shortening, you can use butter. Just make sure it’s cold when you cut it in and don’t use your fingers, instead use a pastry blender. Your biscuits will still be delicious, just not as light and fluffy.
- Buttermilk: You can create your own buttermilk by adding a tablespoon of lemon juice to a cup of whole milk and letting it sit for a few minutes until it slightly curdles.
The Secret Tool
When it comes to making Mama’s buttermilk biscuits, the tool you need is a pizza cutter. Not only does this allow you to cut the dough evenly and with precision, but it doesn’t require any tearing of the biscuit dough. Using a pizza cutter you’ll have the flakiest biscuits you’ve ever made—way better than a cookie cutter! Plus, the square shape of buttermilk biscuits helps them cook perfectly and the result is a mouthwatering texture. You can quickly shape them into a circle with a quick spin between your hands if you prefer. That is what I did in the photos of the buttermilk biscuits on this page.How to Make Buttermilk Biscuits
- Prep Your Oven: Start by heating your oven to 500 degrees.
- Combine Dry Ingredients: In a large mixing bowl, add the flour. If you’re not using self-rising flour, add in baking powder and salt.
- Work in Shortening: Using either a pastry cutter or your fingers, blend the shortening into the flour mixture until it looks like coarse crumbs, similar in size to small peas. This helps create those tender, flaky buttermilk biscuits.
- Add Buttermilk: Pour in cold buttermilk starting with 3/4 cup, using a wooden spoon to stir. If the mixture seems too dry, add a little more buttermilk. The goal is to have a sticky dough that will yield moist and tender biscuits.
- Shape the Dough: Transfer the biscuit dough onto a lightly floured surface and pat it down into a thick rectangle. Avoid overworking the dough to keep the biscuits flaky.
- Cut Out Biscuits: Here’s where it gets fun—instead of a round biscuit cutter, grab a pizza cutter and slice the dough into 6-8 square biscuits. This method simplifies the process!
- Bake: Place the biscuits in a greased baking pan, such as a cast iron skillet or any round baking pan, with their sides slightly touching. This helps them rise and become fluffy. Melt 3 tablespoons of unsalted butter and brush it over the top of the dough for golden brown tops.
- Baking Time: Put the biscuits into the hot oven and bake for about 12-15 minutes or until they’re golden brown and beautifully risen.
- Serve: Once baked, you can opt to brush the tops of the biscuits with more melted butter for extra flavor and a soft crust. Enjoy these flaky buttermilk biscuits fresh out of the oven, perfect as a side dish or for breakfast sandwiches.
Recipe Tips For Success
Here are a few tips to keep in mind for the best biscuits.- The Buttermilk: Don’t use low fat or fat free buttermilk in this recipe. These biscuits turn out the best when you use full fat buttermilk.
- Use Cast-iron: A cast-iron skillet will create a deliciously brown exterior on the buttermilk biscuits. Lightly greased, nothing beats the crust when cooked this way. My personal favorite size skillet to cook a batch of biscuits in is a 7 inch cast iron skillet. It is the perfect size as it fits one batch of these biscuits perfectly, with the edges touching, allowing for a great rise. A round cake pan or casserole dish will work but the outer texture will be slightly different.
- The Flour: I swear by White Lily Flour in my biscuits. I understand that it can be difficult to find in some areas of the country, but if at all possible – use White Lily flour in these biscuits. White Lily is a very light and fine flour and it makes the biscuits super light, airy, and fluffy. Also, be sure to scoop the flour into a measuring cup rather than scooping your cup into the flour.
- The Dough: When you’re adding the shortening into the flour, you want to mix it until it looks like there are little crumbs in the bowl, almost the size of peas. This is what will create a buttery texture throughout the biscuits and make them melt in your mouth. Don’t overwork it or you’ll have tough biscuits!
Storing Buttermilk Biscuits
Buttermilk biscuits can be stored at room temperature for up to 3 days in an airtight container. Make sure to let them cool first before storing the biscuits in a covered dish. You can enjoy them right off the counter or heat them slightly in the microwave when you need them.Freezing Biscuits
You can freeze buttermilk biscuits in a plastic freezer bag for 2-3 months. Make sure you don’t place anything on top of them though so that they retain their texture. Let the biscuits thaw in the fridge overnight when you need them and then reheat them in the oven.Freezing Biscuit Dough
When I freeze these biscuits, I prefer to freeze the dough instead of the cooked biscuit. I slice them into individual biscuits and flash freeze them on a baking sheet. Once they are frozen, I store them in a gallon sized freezer bag for up to 6 months. To bake, I bake them from frozen at 400 degrees for about 30 minutes, or until golden brown.What To Serve With Mama’s Buttermilk Biscuits
Biscuits are a staple in Southern houses and are served with pretty much everything. I love making baked eggs for easy breakfasts and just sandwich an egg slice between my biscuits. They’re perfect along with a Holiday meal for mopping gravy off the plate or making them into something as simple as a breakfast sandwich. Some of our favorite dishes to serve biscuits with are:- Crockpot Chicken and Gravy
- Red-Eye Gravy
- Fried Chicken Breasts with Jalapeno Gravy
- Biscuits & Sausage Gravy
- Beef Stew
- Meatloaf
- Mississippi Pot Roast
Other Variations Of Mama’s Biscuits
I have been making Mama’s buttermilk biscuits for a very, very long time and over that time – I have come up with all different flavors with Mama’s biscuits as the base recipe. You can view those recipes by clicking on the links below.- Sweet Potato Biscuits
- Raspberry Nutella Biscuits
- Pot Roast Stuffed Biscuits
- Cheesy Sausage Jalapeno Buttermilk Biscuits
- Blackberry & Cream Biscuits
- Sausage Gravy Stuffed Biscuits
- Country Ham Stuffed Biscuits
- Cheddar Garlic Biscuits
Why are buttermilk biscuits better?
Buttermilk biscuits have a high fat ratio and coupled with the acidity in the buttermilk they rise more. This helps create a much fluffier texture than normal biscuits.What flour is best for buttermilk biscuits?
If you want the flakiest, melt-in-your-mouth, buttery biscuits you’ve ever tasted, make sure to use White Lily self-rising flour. Not only does self-rising flour eliminate the need for baking soda but this specific brand of flour makes the best possible biscuits.Should shortening be cold when making biscuits?
Either cold or stored somewhere cool, you don’t want it to be melted. You want to add your chilled shortening to the flour. This way when you mix it, it will create little crumbles the size of peas. These crumbles are what create a delicious, buttery taste and flakey texture.
Mama's Buttermilk Biscuits
The ultimate biscuit recipe, my Mama’s Buttermilk Biscuits are melt-in-your-mouth delicious. With a flaky texture and warm buttery taste, they’re a tasty addition to any meal.
Ingredients
- 2 cups self rising flour Mama swears by White Lily
- a heaping 1/4 cup vegetable shortening like Crisco
- 3/4 cup – 1 cup full fat buttermilk
- a little less than a half stick of butter optional
- a pizza cutter yes, that’s right. That’s Mama’s unique technique!
Instructions
- Preheat your oven to 500 degrees.
- Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Start with 3/4 cup & add a little more if need be.
- Lightly dust your countertop with a little flour.
- Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 6-8 squares. Place the biscuits into a greased cast iron pan or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.
- Melt 3 tablespoons of butter and pour that on top of the biscuits (optional). Bake for about 12-15 minutes, until lightly browned.
- Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits, if desired.
- Eat them all at one sitting. Bake another batch. Repeat.
Would this work with lower fat buttermilk? I’m from a family of notoriously BAD biscuit makers. Definitely going to give this a try.
Yes, it would work – but full fat makes a more decadent biscuit 🙂
question…. how long do you bake the biscuits? at 500?
500 degrees for about 12-15 minutes
This is the ONLY recipe for biscuits I will ever use now. I made substitutions with my first batch and was very disappointed. NAN, do not use low-fat buttermilk or stick Crisco. Follow the recipe exactly and you will have perfect biscuits. They will look just like the picture.Now I’m anxious to try the ones with cheese and garlic.
Is there a difference between stick and canned Chrisco, I thought it was the same, maybe the reason my pie crust is not the same
I’m not sure what the difference is – but there definitely is a difference. My biscuits don’t turn out right if I use the stick.
I just made this biscuits today and they were definitely the best biscuits I’ve ever made. My husband and the kids loved them as well. I made them exactly as it says on the recipe. Thank you for the recipe!
I will try these again following Joyce’s advice below. I made them the first time with stick Crisco and lowfat buttermilk (can’t find full fat). They were not good at all. One more try!
The Crisco sticks don’t seem to work the same for some reason – and the full fat is definitely your best bet. They will turn out buttery & addictive!
Could you substitute lard for the Crisco here? Would love to try these but I don’t have any Crisco. Thanks!
Yes, you can – but it will work much better if you’re able to get your hands on some Crisco. 🙂
I am 68 yrs old finally making biscuits thanks to you ! The best l have ever had! Thankyou so much! God Bless you 🙏
If I can’t find full fat buttermilk, can I sour whole milk and use that? Or will it not turn out the same?
Use lowfat buttermilk if you can’t find full fat. That would be the best substitution 🙂
These look great and super easy! I will definitely be trying them soon.
This brings back memories of my moms biscuits. She would just throw it all in with no measuring, roll them out and we were in biscuit heaven. Then we sit down with a pan of pinto and ham bean soup. I treasure the glass rolling pin that was hers, it reminds me of those wonderful biscuits and all the love that went into.
They are so good just love this recipe
Cooler rainy day here in Indiana, grandkids sleeping, husband plying his racing game. Perfect day for homemade sausage gravy and biscuits. I have been making this meal since I was around 9 or 10 with my mother, let’s just say I’m in my late 40’s now. I came across your recipe on Facebook And thought ohhh, I must try these. Well today was the first go at it. They turned out perfectly. Buttery, flakey, soft and melt in your mouth. I would recommend everyone try them, they’re WONDERFUL!!!
Thanks for sharing.
My husband has tried many biscuit recipes through the years but this is by far the best. Thanks
I use southern biscuit flour will that work? I’ve never heard of white lily flour
Yes, Southern Biscuit is a very good flour too!
Tried the recipe this morning. Used what I had on hand which was cheap coconut oil, Gold Meal self rising flour and low fat buttermilk. Didn’t add the extra butter in the end either. Best Biscuit Recipe! Tasted as good as at any restaurant. Can only imagine how much better if done with the stated ingredients. Thank you for sharing!
Thanks for the recipe for the biscuits!! They look wonderful. Can’t wait to bake some!!
500 degrees seems a little extreme?
Also can you use regular milk instead of butter milk?
500 degrees is perfect, trust me! And you can use regular milk but full fat buttermilk is going to be SO much better.
I used to make them like that all the time until I quit buying Crisco. They really are the best ever. One thing I didn’t do was pour melted butter on them and I’m sure that would have been even better. Everyone always praised my biscuits.
Shirley, I made mine w. Crisco but omitted the butter on top….anything w. Crisco gets a thumbs up from me….even pie crusts….I wonder if melted butter will do in the flour instead or make a difference…..I wd. appreciate it if someone wd. let me know….thank you in advance.
Try using refined coconut oil, works great for me
Don’t use melted butter. You can use cold butter. Just cut it into small pieces and it will do the same thing the Crisco does. The warmth from your hands will help incorporate it into the Flour. It just gives the Biscuit more of a buttery taste.
I have only one thing to add, pat the top with buttermilk instead of butter
I now know how to make delicious biscuits
Finally, someone showing necessary steps…I’m not from the south, but at23 found myself living there…I had never had a biscuit till then(I ate yeast rolls and toast)…I had asked several southerners how to make them…I was always told to knead them…or to mix them very well…I always had bricks…thank you!!!
These look quick and easy, will try them soon.
I hope that you love them as much as we do!
Sounds great going to try soon, mine turn out flaky or sticky, i will try your way soon.
I am getting ready make these but just realized my flour is not self rising! Can I add baking powder or baking soda to this reciepe?
Yes, you can.
Do you have a recipe for garlic biscuits
I do! Here’s the recipe link: https://mrshappyhomemaker.com/cheddar-garlic-buttermilk-biscuits/
Your mom is right! The biscuits are awesome! I substituted 1 cup of flour with whole wheat flour, added 1 T. baking powder, and 2 T. Splenda. I ate 4 biscuits!!!!! Thanks
I always make these.
Made these this week! Delicious! They will be at my Christmas Eve morning breakfast for 25! My gramma always used a lump of lard instead of crisco but these are perfect as listed! I grease my pan with bacon grease and put a little on top of my biscuits like she did when making gravy to go with these! Otherwise the butter is yummy! Easy peasy with the pizza cutter! Thank you for sharing!
Made this week! Perfect and delicious and easy!
How do you make the sausage gravy?
https://mrshappyhomemaker.com/sausage-gravy/
I believe every mouth watering word in your recipe, but tell me, why do your biscuits look round if they’re cut with a pizza cutter?
Because I spin them in my hand once to make them round. You can see me do this method in the video.
Do you let the buttermilk come to room temperature before using?
These biscuits look AMAZING. Thank you for sharing your recipe.
I don’t.