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3.60 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


  • 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


  • 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.


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