Perfect Fluffy and Flaky Buttermilk Biscuit Recipe for Non-Bakers

I am a professionally trained chef who turns out delicious dishes without blinking an eye. But until this recipe, I have struggled to produce a fluffy, flaky, butter, and, most importantly, tasty biscuit. My poor family lived through meal after meal of the bricks I called biscuits. I lived with the shame of being unable to make an edible, let alone delicious, biscuit. This recipe clicked with me, and maybe it was the buttermilk, or perhaps it was the shredded butter, but either way, I made the best biscuit of my life. I will make these every weekend until I get tired of their deliciousness.

If you don’t often bake and don’t want to keep buttermilk on hand, you can keep buttermilk powder on hand for recipes like this. This was always my downfall in a number of recipes that called for buttermilk.

Simple Southern Biscuits

Simple Southern Biscuits

Print Recipe
Course Breads
Cuisine American
Keyword Biscuit, buttermilk, southern
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • 2.5 cup all-purpose flour
  • 2 tbsp Baking powder
  • 1 tsp salt
  • 1/2 cup Butter, frozen & grated
  • 1 cup Buttermilk can substitute milk and see next ingredient
  • 2 tbsp Buttermilk or 1 tbsp milk and 1 tbsp of lemon juice if you don't have buttermilk
  • 2 tbsp Butter, melted to pour over biscuits before baking


  • Preheat oven to 425°. Grease pan (I use a 12 inch cast iron pan)
  • Mix dry ingredients (flour, baking powder and salt) in medium mixing bowl.
  • Cut cold butter into dry mix until crumbly.
  • Mix buttermilk into crumbly mixture, mixing until incorporated.
  • Flour work surface and turn the dough out. Press until ¾ inch thick rectangle.
  • Fold the dough onto inself and press back to ¾ inch thick rectangle. Repeat this step again.
  • Cut into 3 inch biscuits with cutter or mason jar lid.
  • Place biscuits close together in pan.
  • Drizzle melted butter on top of biscuits. 
  • Bake for 18-20 minutes until golden on top.

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