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Home » Bread and Biscuits » Best Southern Flaky Buttermilk Biscuits

Best Southern Flaky Buttermilk Biscuits

February 29, 2012 by Angela Roberts 27 Comments

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Editor’s Note: Since this post, I have found what I believe to be the best buttermilk biscuit and wrote about it here and included a video tutorial. These are awesome, when you’re looking for flakey. Go to the buttermilk biscuit for fluffy. Since writing this post, I’ve become somewhat of a biscuit expert, even teaching biscuits and showing people how to make the very best biscuits for their family.

The saddest thing in the history of my husband’s family is the lost art of Southern cooking. The memories of Meemaw and her wood burning stove that turned out biscuits seven days a week is so legendary that no one has dared attempt to compete with her, until now. I never met her. I never ate a single biscuit from the farmhouse, but I’ve heard enough about them to miss them, to yearn for them, and to feel a bit cheated that she got so busy as the boss of her own kitchen, she never took the time to pass her craft down.

It has taken me nearly 13 years of hearing about her around the kitchen table of my husband’s family. I, too, have had biscuit intimidation. It wasn’t until I was able to master pie crust that I realized I could master anything with flour and with a bit of grit and determination, I have been biscuit making.

I got this recipe from Maryann Byrd on line and as far as flaky biscuits go, this is great. It was even featured on the Huffington Post. However, I want to make sure you know that over these past few years since I first wrote this post, I perfected the fluffy biscuits. In face, I’ve become somewhat of a biscuit expert, even teaching biscuit making.

Flakey Biscuit by Angela Roberts

I made these biscuits with an assembly line of two four-year old boys. One stirred the bowl. I rolled. One cut and handed over to the other one who made sure the biscuits were properly touching in the pan (kissing), and then promptly brushed on the melted butter. We all helped to eat them.

I did not have self-rising flour. If you start out with regular flour,  you can make your own self rising flour, as I did.

How to Make Self Rising Flour for this Recipe

  • 2 cups White Lily all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

I use a wooden salad bowl that I only use for my biscuit making. The dough will be wet, unlike a pie dough.

Press the biscuit cutter up and down. Do not twist. You don’t want to seal the biscuit.

Brush with melted butter before baking. Have the biscuits “kiss” which means they should touch. It helps them rise.

Print Recipe
3.6 from 5 votes

Best Flaky Southern Biscuit Recipe from a Biscuit Queen

A Southern biscuit recipe adapted from Maryann Byrd's Buttercrisp biscuit.
Servings: 12

Ingredients

  • 1 stick butter or 1/2 cup butter divided in half
  • 2 cups self rising flour plus extra flour for rolling
  • pinch baking powder
  • 1 cup whole butter milk
  • 1 teaspoon sugar

Instructions

  • Preheat oven to 425.
  • Cut 1/4 cup butter in small pieces. Freeze.
  • Separately cut 2 tablespoons butter and keep cold.
  • Melt remaining 2 tablespoons butter to brush on top.
  • If using all purpose flour see notes. If using self-rising flour, add in 1 teaspoon sugar and a pinch of baking powder. Cut butter into flour and add 3/4 cup of the buttermilk. You will want a sticky dough, but may not need the full cup of buttermilk.
  • Form into a ball of dough and with some extra flour on your hands, knead dough 6-8 times.
  • Roll out to 3/8 inch and fold in half. Roll again, and continue this for about five folds. During the middle fold (after 3 folds, add in some cold butter cubes,
  • Cut into biscuits. Dip biscuit cutter into flour. Do not twist biscuit cutter, but use an up and down even pressure.
  • Arrange biscuits on baking sheet, stone or cast iron pan, touching. This helps them rise.
  • Brush with melted butter and bake for 18 minutes.

Notes

How to Make Self Rising Flour for this Recipe
2 cups White Lily all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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Filed Under: Bread and Biscuits, Breakfast Brunch Recipes Tagged With: baking powder, buttermilk, flour

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Jan Hargraves says

    November 1, 2018 at 11:13 am

    5 stars
    I just tried the recipe!
    Best homade biscuits I have ever made!!
    Thank you for a real keepet

    Reply
    • Angela Roberts says

      November 2, 2018 at 11:02 pm

      Thank you so much.
      Angela

      Reply
  2. Janice says

    January 27, 2014 at 5:21 pm

    Hi there
    When you bake biscuits on a cast iron pan, do you preheat the cast iron pan in the oven or do you place them on a cold cast iron pan?

    Thanks

    Reply
  3. Catherine says

    November 3, 2013 at 11:13 am

    5 stars
    Just made them…just as you described…flaky and buttery. This recipe is a keeper. Thank you! Catherine

    Reply
    • angela says

      November 3, 2013 at 12:15 pm

      Catherine,
      So glad the biscuit recipe worked for you. Biscuits are tricky and I tried to make it easy for folks.
      THanks,

      Reply
  4. Lisa says

    January 21, 2013 at 12:21 pm

    I don’t see the link for the youtube video. When I click where it says youtube video I get a dead link. Biscuits are beautiful.

    Reply
  5. Jane says

    December 27, 2012 at 5:23 pm

    3 stars
    I made these tonight. They tasted good and were flaky but didn’t rise much. I followed the directions for make your own self rising flour. Not sure what went wrong.

    Reply
    • angela says

      December 30, 2012 at 9:37 am

      Jane,
      Did you use a lot of layers? I’m thinking maybe that’s what needs to happen, and were they touching. That helps them rise. I’ve made these several times, but next time, I’m going to pay extra attention to this. Angela

      Reply
  6. Bren @ Flanboyant Eatsâ„¢ says

    March 15, 2012 at 1:44 pm

    These are some easy peasy looking biscuits. Love how you have the baby helping you! That makes them taste so much better.

    Reply
  7. Esi says

    March 5, 2012 at 5:20 pm

    This looks like a great biscuit recipe. Love all those layers.

    Reply
  8. bellini says

    March 4, 2012 at 8:40 pm

    I would never turn down a good biscuit Angela. My one and only experience with biscuits and gravy was not a positive one by I know that if prepared the right way and not in a restaurant microwave they could be nothing short of perfect.

    Reply
  9. Hotly Spiced says

    March 3, 2012 at 3:46 pm

    What perfect looking biscuits. I would love to go to the South and experience Southern cooking – it seems to me it’s great family cooking and wonderful comfort food.

    Reply
  10. Teresa, Food on Fifth says

    March 3, 2012 at 5:50 am

    Angela, these biscuits look amazing. The flakiness is perfecto! I make various types of biscuit recipes all the time for photo shoots and will add this recipe to my list of beautiful biscuits. Yum.

    Reply
  11. Lora says

    March 1, 2012 at 10:37 pm

    These look amazing. I must try this recipe.

    Reply
  12. 5 Star Foodie says

    March 1, 2012 at 9:53 pm

    These look just perfect!!!

    Reply
  13. Sylvie @ Gourmande in the Kitchen says

    March 1, 2012 at 2:20 am

    They are so wonderfully flaky! A good light and flaky biscuit is such an art.

    Reply
  14. Lorraine @ Not Quite Nigella says

    February 29, 2012 at 4:30 pm

    Look at that lovely rise! And I can imagine that you would have felt quite anxious about making this recipe after hearing all about Meemaw’s biscuits but good for you for making them-I bet she would be proud 😀

    Reply
    • angela says

      February 29, 2012 at 6:22 pm

      Oh, just the thought of Meemaw trying one of my biscuits makes me blush and tremble.

      Reply
  15. Angie @ Sweet Natured Treats says

    February 29, 2012 at 3:59 pm

    These are beautiful!

    Reply
    • angela says

      February 29, 2012 at 6:21 pm

      Angie, Now all these biscuits need are that great sausage you served us on Sunday.

      Reply
  16. Rosa says

    February 29, 2012 at 1:02 pm

    They look soooo flaky and delicious! Perfect biscuits.

    Cheers,

    Rosa

    Reply
  17. amy @ fearless homemaker says

    February 29, 2012 at 12:54 pm

    these look awesome, angela! a perfectly-made biscuit can be a hard thing to produce but it looks like you mastered it. i’m impressed!

    Reply
    • angela says

      February 29, 2012 at 6:20 pm

      Amy, thank you. Only because I’ve practiced and practiced, so I feel a tiny bit confident.

      Reply

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