Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Buttermilk Biscuits
Tall, flaky, and buttery homemade biscuits with hundreds of layers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat and Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Ensure all your ingredients are incredibly cold; this is the secret to flaky layers.
- 2
Grate the Butter: Place the flour in a large bowl. Using a box grater, grate the frozen butter directly into the flour. Toss the butter shreds in the flour so they don't clump. Cut the cold shortening into the mixture using a pastry blender or your fingers until it resembles coarse meal.
- 3
Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Use a wooden spoon or spatula to gently fold the mixture together just until a sticky shaggy dough forms. Do not overmix.
- 4
Lamination (Creating Layers): Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half over itself. Gently pat it down again. Repeat this folding process 4 to 5 times. This creates the flaky layers.
- 5
Cut the Biscuits: Pat the dough to a final thickness of 3/4 inch. Use a 2.5-inch round biscuit cutter to press straight down into the dough. Do not twist the cutter, as twisting seals the edges and prevents rising. Place the biscuits on the baking sheet so their edges are touching (this helps them rise taller).
- 6
Bake: Bake for 12 to 15 minutes, until the tops are golden brown. Remove from the oven and immediately brush the tops generously with melted butter. Serve warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving460
Calories
8 g
Protein
50 g
Carbs
25 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Southern buttermilk biscuit is a tender, tall quick bread built on soft low-protein wheat that grows in the region, the reason brands like White Lily are prized. Biscuits anchor the Southern breakfast and supper table and serve as the base for everything from sausage gravy to country ham.
Listahan note
This version keeps every ingredient ice-cold, grates frozen butter into the flour, and folds the dough four to five times to laminate it into tall, flaky layers.
Technique cues
- Grating frozen butter into the flour distributes tiny cold fat shreds that steam in the oven and lift the layers apart.
- Folding the dough over itself four to five times laminates it, building the distinct horizontal layers a pull-apart biscuit needs.
- Cutting straight down without twisting the cutter keeps the layered edges open so the biscuits rise tall instead of sealing shut.
Kitchen flow
- Parallel prep
- Freeze the butter and chill the buttermilk and bowl while the oven preheats to 450F.
- Make-ahead
- Cut the biscuits and freeze them raw on a tray, then bake straight from frozen with a couple extra minutes.
- Leftover move
- Split and toast day-old biscuits, then load them with butter and jam or use as a gravy base.
- Cleanup rhythm
- Scrape the floury work surface into the trash before wiping, since wet flour smears into paste.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
self-rising flour (White Lily)
Structure and lift
Purpose: Its low-protein soft wheat yields a tender crumb, and the built-in leavening gives reliable rise.
Handling: Measure by spoon-and-level so the dough is not heavy with packed flour.
Adaptation: All-purpose plus 1 tablespoon baking powder and 1 teaspoon salt substitutes, though the crumb is a touch sturdier.
frozen unsalted butter
Flaky fat
Purpose: Solid cold butter creates steam pockets that produce the flaky, layered rise.
Handling: Freeze solid and grate directly into the flour, then toss to coat the shreds.
Adaptation: Cold lard or shortening makes an even more tender biscuit with less butter flavor.
full-fat buttermilk
Acid and liquid
Purpose: Its acidity reacts with the leavening for lift and its tang gives the classic flavor.
Handling: Keep completely chilled and add to a well, folding just until shaggy.
Adaptation: Cold whole milk with 1 tablespoon vinegar approximates the acidity and tang.
vegetable shortening
Tenderizer
Purpose: Cut in alongside the butter, it adds extra tenderness and a higher melt point for lift.
Handling: Keep very cold and cut in until the mix looks like coarse meal.
Adaptation: All butter works for more flavor; the biscuits are slightly less tender.
Technique notes
- Work fast and keep everything cold; warm butter melts into the flour and you lose the flaky layers.
- Place the biscuits with their edges touching on the sheet so they support each other and rise taller.
- Brush with melted butter the instant they leave the oven so it soaks into the hot, open crumb.
Ingredient swaps
- Dairy-free direction
- Use cold vegan butter and plant milk soured with vinegar; the layers form the same with a milder flavor.
- Gluten-free direction
- Use a gluten-free biscuit blend with xanthan gum; handle gently as the dough is more fragile to fold.
- Weeknight shortcut
- Skip the folding and pat-and-cut as a single layer for fast drop-style biscuits; you trade some height for speed.
Serve alongside
- Sausage gravy
- Country ham slices
- Sorghum or honey butter
- Scrambled eggs
- Black coffee
- Fresh orange juice
- Sweet tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep airtight at room temperature for up to 2 days.
- Reheat wrapped in foil in a 350F oven for 5 to 7 minutes to revive the crumb.
- Freeze baked biscuits up to 1 month and reheat from frozen at 350F for about 12 minutes.
Equipment
- Box grater
- Pastry blender
- 2.5-inch round biscuit cutter
- Parchment-lined baking sheet
Make this household-aware
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