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a basket of buttermilk biscuits

Classic All-Butter Buttermilk Biscuits

A soft, flaky biscuit is the staple of a southern dinner table. Make your best batch ever!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10 people
Calories 180kcal
Author Rachel Ballard


  • 2 cups self rising flour *see notes if you don't have self rising
  • 8 tablespoons butter 1 stick
  • 2/3 cup buttermilk


  • Preheat the oven to 400. Get a baking tray or cookie sheet and set aside.
  • On the large holes of a box grater, grate the cold butter in to the flour. Toss it around lightly and quickly to separate the pieces in to the flour just until it's coated.
  • Stir in the cold buttermilk with a fork until everything is well incorporated and no pockets of dry flour remain, about 20 strokes.
  • On a lightly floured counter, turn your dough over on itself three to four times and then pat it to a one-inch thick circle with your fingers. Don't knead it. 
  • Using a biscuit cutter or a glass with a sharp edge, cut out your biscuits. Don't twist the cutter--go straight down and back up to prevent sealing the edges--it can keep your biscuits from rising.
  • Place the biscuits on a lightly greased cookie sheet and bake at 400 degrees for 15-20 minutes until they are brown. 


If you don't have self rising flour, use: 
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon fine sea salt or table salt 
Mix together and proceed with the recipe. 


Serving: 1biscuit | Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 97mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Calcium: 25mg | Iron: 0.2mg