BUTTERMILK BISCUITS MADE FROM SCRATCH 

These homemade buttermilk biscuits are soft, flaky, and incredibly easy to make. Once you try this recipe, you’ll never want to buy store-bought biscuits again. This is an old-fashioned Southern recipe that has been passed down through generations, and it’s as simple as it gets.

I learned this recipe many years ago from a dear neighbor whose grandmother taught her how to make biscuits by hand — no fuss, no exact measurements, just experience and feel. It’s the kind of recipe that works every single time.

Prep Time

15 minutes

Bake Time

15–20 minutes

Total Time

30–35 minutes

Servings

About 12–14 biscuits

Ingredients

• Self-rising flour (White Lily preferred), about 3½–4 cups

• ¾ cup vegetable shortening (Crisco recommended)

• 1 cup whole milk

• 1 tablespoon white distilled vinegar

• Extra flour for rolling

• Melted butter (for brushing tops)

Instructions

1. Preheat the Oven

• Preheat oven to 450°F (230°C).

• Make sure the oven is fully preheated before baking.

2. Make the Buttermilk

1. Pour 1 cup whole milk into a bowl.

2. Add 1 tablespoon white distilled vinegar.

3. Stir lightly and set aside for a few minutes.

This creates homemade buttermilk that works perfectly for biscuits.

3. Prepare the Dough

1. Place 3½–4 cups self-rising flour into a wide mixing bowl.

2. Make a well in the center.

3. Add about ¾ cup shortening into the well.

4. Use a fork to break the shortening into the flour until crumbly.

4. Add Buttermilk

1. Slowly pour the buttermilk into the center.

2. Mix gently with a fork, pulling flour in from the sides.

3. Continue until a soft dough forms.

4. Dough should be slightly sticky but workable.

5. Shape the Dough

1. Lightly flour your work surface.

2. Turn dough out onto the counter.

3. Dust hands with flour.

4. Gently fold and pat dough together — do not over-knead.

5. Roll dough to about 1-inch thickness.

6. Cut the Biscuits

1. Flour biscuit cutter.

2. Cut straight down — do not twist.

3. Place biscuits on baking sheet touching slightly (this helps them rise upward).

7. Bake

• Bake on the center rack for 15–20 minutes.

• Check bottoms at 15 minutes; ovens vary.

• Biscuits should be golden brown on the bottom.

8. Finish

• Remove from oven.

• Brush tops lightly with melted butter.

• Serve hot.

Tips

• Do not overwork the dough.

• Biscuits rise best when touching.

• Shortening produces fluffier biscuits than butter.

• Great served with butter, jam, honey, sausage gravy, or jelly.

Storage

• Best eaten fresh.

• Can be reheated gently in oven.

• Extra flour can be sifted and reused.