Southern Buttermilk Biscuits

I grew up in Southern Virginia in a small town (it’s actually a city, but you’d never guess that.)

There isn’t much exciting that goes on in my hometown unless you visit THE museum, cruise Riverside Dr., hang out at Sheetz gas station, or go to Wal-Mart and hope you run into someone you know.

Sometimes when I’m back home visiting, my mom and I will make a bet as to how many people we will see that we know when we go to Wal-Mart. Almost always we see 2-3 people. Joys of a small town.

Hands down, though, the first stop of any trip home is to my favorite fried chicken restaurant, but not for the chicken (although delicious), it’s for the biscuits! Bojangles anyone?

Seriously, disregard this article from The Huffington post. It’s blasphemy. My siblings and I all agree that Bojangles has the best biscuits.

My mom and Grandma, however, love Hardee’s biscuits because they say they are hot, plump, and white just like them.

I can talk about biscuits all day.

Years ago when my brother and I were in college, he had a friend who made awesome biscuits and she so kindly passed along this recipe.

It curves our cravings for the good biscuits you can only get in the south.

So go sink your teeth into these delicious plump, buttery biscuits and thank me later.

Southern Buttermilk Biscuits

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  • 4 cups all-purpose flour
  • 2 overflowing cups of buttermilk
  • 2 heaping TBS baking powder
  • 2 TBS sugar
  • 1 tsp salt
  • 1 stick of COLD butter Plus an additional 1/2 stick


  • Preheat the oven to 450. In a large mixing bowl, add all of your dry ingredients and mix together with a whisk.
  • Slice your stick of cold butter into 24 small pieces. Cut the butter into the flour until light and fluffy.
  • Add in the buttermilk, and mix together with your hands. Go on and get messy!
  • On a well-floured surface, pat your dough out to 1in thickness. Use a biscuit cutter, or cup to cut your biscuits.
  • To prepare your lipped baking sheet, place half a stick of butter on the sheet and place it in the oven until it is melted (not browned!)
  • Place the biscuits by hand on to your buttered cookie sheet and bake for 10 minutes. Biscuits will come out slightly golden on top with a nice buttery brown bottom.

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  • You should use White Lily Self-rising flour…..buttermilk, and butter or lard or Crisco..
    That is the way southern folks make their biscuits.

    1. I was actually born and raised in the south, so I hear ya. White Lily isn’t available here in Utah, but they do call for butter and buttermilk. I know what a true biscuit is and these don’t disappoint.